well i learned a lot overnight . I put my brisket on about 11pm. my plan was a 8-10 hour smoke with a 3 or 4 hour rest in a cooler. Well that is not quite what happened. At 11 pm i put the brisket on Egg temp was about 280, outside temp in the upper 40's with a 15+ wind. I monitored everything until about 12am then i went to bed. I took my remote read BBQ thermometer with me and set it on the night stand. About 3:30 i noticed that the Egg temp had climbed to about 290 and the brisket temp was 178. I got up and decided to take a peak. everything looked good but i was surprised that it had gotten to that temp in only 4 1/2 hours. I decided to wrap (paper) and put it back on the grill. i had a very difficult time getting the temp of the Egg to settle back down to the 275 280 range. so by 4:30 i had the temp of the egg about 250 but the brisket temp was almost 195 at this point. I went back to sleep and woke up about 7:30 with the Egg temp about 200 and the Brisket temp 210. I went and inspected the brisket, still wrapped, and it was about as pliable as i wanted it to be, At this point i transfer to my Yettie cooler and its now about 170 2 1/2 hours later. I have the egg now idling at about 250 with some baked pinto beans, recipe from Black's in Lockhart TX, dinner is at 3;30. My plan is to place it back in the 250deg Egg about 2pm and get the internal temp back up before serving.
note: for dinner last night i made pizza and brought the temp up to about 600deg at about 7pm, I believe this was a mistake. It looks like getting an Egg to cool down from a high temp and then maintain low temps, when you have a full bed of coals, is very difficult. When i got up, the Egg was at 200 and the fire was basically out. Then when i opened the vents back up, there was a a little life in the fire and then it slowly started to burn again, this time it was very easy to get a low and slow temp.