What temp do I cook brisket at? Keep the dome at 250 degrees. This will put the grate at 220 degrees. This kind of cook can be done direct, but indirect is better. You really don't want 10+ hours of grease dripping on the coals. Personally I would not recommend this type of cook without some way to be warned if your temp goes too high or too low. The most seen issues on BBQ forums all deal with temperature issues. You can eliminate this by getting a smoker and meat thermometer that will alert you when your Egg gets too low or two high. There are several models that come to mind. On the low end there is the Polder and Maverick. On the high end there is the the BBQ Guru and Stoker. I'll let you decide which is right for you; however, I own BBQ Guru's DigiQ II, the Maverick and a Stoker. Even so my most valuable tool is still my Thermopen. It's instant read capability and accuracy are valuable for any type of cook. How much do you need for X number of people?  What you want is 1/4 to 1/3 pound per person of finished product. You will lose 40% of the raw product after cooking. Using 40 people as a reference You would figure 40 * 5.6 oz (1/3 lb.) / 16 (oz.) = 13.4 lbs. of finished product or 22.5 lbs. of raw product. Older folks will eat less, younger people eat more. The number of side dished will either increase or decrease this amount. It is always smart to figure an extra 20% into the end result. How long will it take? You need to plan this cook at 1-2 hours per pound. This is not total weight, but the weight of each piece of meat. So if you got a 10 pound brisket you are looking at 10-20 hours total.  You want the meat to break the plateau.  This is where the collagens and fat are breaking down to produce that Brisket goodness.  Normally the plateau happens around 165 degrees.  It could be higher or lower and it could happen more than once.  While in the plateau you may see the temp drop a few degrees.  Don't panic, this is normal.  It will rise again, but it will take quite some time.  It is at this time that most of the total cook time is happening. If you want to pull it you want the meat temp to reach 195 - 200 degrees. If you can twist a fork in the meat without resistance it is done. A few last words of advice: Fill the firebox up to the top. Mix whatever DRY wood chunks you want for flavor into the lump. Make sure that NONE of the holes in the fire grate are plugged with small pieces. Light it and let the egg stabilize at 250 degrees. It will take 45-60 minutes to prove it’s stable. You want the smoke to be clear or very light blue. IMPORTANT PART: Put the meat in. Close the cover. WALK AWAY. DO NOT mess with the vents. If you do you will be chasing the temp ALL night. Check it in about an hour. If the temp is below 250 degrees make a minor adjustment and wait 15 minutes. Repeat if necessary. Should I marinate or Inject? This is up to you. I started marinating my brisket at a competition. It did fairly well so I continue to marinate. I don't inject, but I am going to start. I will inject the same liquid I marinate in. You really have to be careful here. If your injection is too strong you could end up with Brisket that taste like pot roast. Too weak and it could water down the taste. Fat cap up or down? Technically you can do them either way; however, lets put some logic to it. If you put fat side up you are putting the spices you rubbed into the meat toward the heat. It gets burned off and washed away with the fat dripping from the cooking process. Furthermore you have all that fat flowing through the meat. As the meat cools off this solidifies into grease. Fat really does not allow the spices of your rubs to penetrate. Rub up the meat put the fat to the heat (down). As that fat breaks down all it does is go into the drip pan. The spices on the meat stay on the meat. And get pulled thorugh the meat as the collagen and fat breaks down. The fat give you that much more of a barrier between the heat and the meat. Should I foil the brisket. I used to cook my brisket unfoiled. I produced a good product, but it was not great. At the advice of a fellow competitor I started to foil my brisket after it came out of the plateau. I added some of the marinade I had them in before the cook and put it in fat cap down. What I produced wasmuch closer to the great brisket I was looking for. The choice is really your whether to foil or not, but I will continue to foil my briskets. What do I do if it’s done early?     If you are within 4 hours of serving then your best bet is to clean out a GOOD cooler.  Line the bottom with towels.  Tightly wrap each piece of finished meat in foil and place in the cooler.  Cover the meat with more towels.  About 30 minutes before serving remove the meat from the cooler and let it sit. About 10 minutes before serving, unwrap the meat and slice or pull it.     If your planned meal is more then 4 hours away slice the Brisket.  Place in ziplock bags with some sauce and refrigerate.  You really don’t want to take a chance on making your guests sick.  About 45 minutes before serving and place the sealed ziplock bags in boiling water.   What if it’s going to be done late?     Personally I’d order pizza for the guests, but that is me. If it’s broken the plateau wrap it in foil and kick up the dome temp to 300 degrees.  This will speed up the cook. While it will be good it won’t be the best.  Foil and cooking have a tendency to boil the meat in its own juice.  It is better to just bite the bullet and let it finish cooking.