Like most of us, I was always told the best way to cook a brisket is low and slow - 225 deg for a long time. My BGE XL can handle that as i can get 14-15 hours with large chunk charcoal but I wonder why can't you cook it at 325 and cut the time down dramatically? Is it going to change the way the brisket cooks? I know I'm missing something so any advice is appreciated.