New member; first post

This was an all night job, hosting 35 carnivores for a family gathering. Marinated two 11-12 pound briskets for about 7 hours, but chose to not use a rub this time.  Started the BGE at 11:30pm on Saturday with dining to begin at about 12:30-1:00 on Sunday.  Adjusted the heat to 225 an let it go for 8 hours.  After 8 hours I pulled the briskets, wrapped them in extra-heavy foil then returned them to the BGE for another 4 1/2 hours with the temperature between 250 and 275.  When I pulled the wrapped meat off and opened it on the cutting board it just about fell apart.  This was the first time I'd wrapped the brisket and it really worked well.  Smoked with a combination of Apple, Cherry and Hickory.  Soaked the wood chips for about 3 hours before putting a heavy layer on the charcoal, and never had to add any more chips.  The flavor was great.  By the way, after the meat was off I shut down the drafts on the BGE and at 8:00 on Sunday night it was still at 200 degrees.  The heat retention is incredible.  Love the BGE!