It was an 11 lb whole brisket. I generally buy a whole brisket as the flat only dries out sometimes. Whole briskets are usually +10lbs. flats are like 6lbs or less...
Setup Egg for indirect. I like to use a rectangular drip pan and put foil out to keep direct heat off of the egg.
2) Cook to 165-175F at 230F w/handful of hickory wood chips.
3) Double wrap in foil and add 2oz stock mixed w/Worsteshire.
3) Cook to 195F.
4) Wrap in towels and put in cooler.
5) Leave for at least one hour.
6) Savor your efffort
7) Slice against the grain!
I use a rectangular drip pan to cover as much of the brisket as I can and avoid direct heat. I got this one from Ceramic Grill Store (see my favorite links page).
I usually put these 5/8" nuts on my indirect heat ceramic (here a old pizza stone) and put my drip pan on that. I think it keeps the grease from burning but I may be wrong....
I put a bit of extra lump in this one. I had so much leftover after my 13/14 hr cook.. I did a couple more normal cooks with the remaining lump.
Here is a pic of a cook I did a few years ago showing all the steps at one time....Hope it helps..