Hello from Philadelphia---home of the E-A-G-L-E-S! Bought a BGE last year, have done many burns to learn, still learning to control temp, etc. Great way to kill an afternoon listening to a ball game and having a few cocktails. First Brisket time---have been reading, planning, and the bride came home today with a present---prime brisket---6.02 lbs on the label! OK...time to belly up to the Egg I wasn't sure of the size..only the 2 of us and 6 lbs a lot. So decided to cut in 2---DID NOT WEIGH IT ahead of time. Cut diagonally to keep general shapes...weighed to see how good I was... I did well...except the total weight is 5 lbs...the store must have weighed it, trimmed (it was trimmed pretty well) and charged for the whole. My dumbaXX mistake. At $7.00/lb not going to abandon it...so here's the issue I have 2 trimmed pieces of brisket...appx 2.5 lbs each. I did the mustard/rub prep and into a vacuum seal bag for a day or so. Today is Wed so looking at either Sat or Sun. Any advice on heat/time appx? I was planning 250 but open to more experienced folks opinions. Read Aaron Franklins epistle and he says 1 hr 15 mins appx/lb. I am assuming since I halved the 5 lb I am looking at a time that is for each sep...vs 5 lbs, now for 2.5. Yes? I will appreciate any/all advice (yeah, I know---weigh the thing next time advice tip #1) Thanks for reading.