So I've done a couple of pork butts and I'm getting good results there -- time to try a brisket. I got a 15 pounder from Smart & Final; if it comes out OK I'll get a higher quality one next time. Trimmed it down, much to the confusion of my cats -- "what the hell? He caught a REALLY big mouse? This is sort of intimidating, let's go meow at birds." Dizzy Red Eye Express and mustard for the rub. Currently sitting in the fridge while I clean out the Egg. I plan to put it on around 8 PM tonight, which gives me plenty of time to make sure the temperature's stable before setting alarms and going to sleep. I have a Maverick which was great for peace of mind on the pork.
I will take pictures.