SuperDave, any help appreciated. I have a Grill Dome, but essentially the same as Green Egg. I've tried so many briskets over so many years, but I will try to summarize.
Hard to keep heat close to 250 or so, fire goes out or gets too hot.
Can't keep a brisket unwrapped more than 5 or 6 hours; gets charred; even with pizza stone, foil, firebricks, etc below the grill. I suspect a brisket needs 18 hours or so, but the fire goes out, have to fish it all out, put in new charcoal. Have wrapped, cooked on a bed of onions in a pan, tried oven finish, but ends up tasting like it was boiled or just baked in the oven. Brisket usually ends up tough, or just mush. Oh, I use rub at the beginning, and baste with oil, water, vinegar, worchestershire, etc.
I've noticed a lot of the bbq restaurants have a pit with a ferris wheel like device that keeps the briskets moving and lets brisket juice drip on the ones below. Probably helps to prevent charring.
