So I just got a Big Green Egg for my birthday and haven't been able to keep my hands off of it. So far I've done steaks and hamburgers on it (I used some cheap steaks so if I messed them up I wasn't out a while lot) and they came out beautifully. Last night I did a couple of pizzas and I don't think I will ever look at an oven baked pizza the same again. Right now I have a 3 lb. brisket chilling in a rub in the fridge. Everything I've seen there aren't two ways that agree on cooking a brisket. I figured 5-6 hours at 225 may do the trick. Let me know of any tips and tricks that you guys may have while cooking slow and low that may help. Also just for disclaimer I do have a plate setter and drip pan for indirect heat.