I live in Memphis and it is a pork town, so finding a brisket requires some work. Luckily, we have Charlie's Meat Market and they were able to find a 13 pound USDA Choice "Packers Brisket" for me. I have never bought a 13 pound pork shoulder, but I do know that it would be a lot cheaper than the $60 I a paid for the brisket!
I put it on the grill, fat down, around 7PM at around 205 degrees and let it cook until about 7AM the next morning. I had planned to just cook it on the egg, but the temperature on my BGE thermometer and the Maverick thermometer (remote temperature monitor) were about 80 degrees apart and I wasn't sure which one was correct. I should mention that I actually calibrated both thermometers before the smoke, but I thought this behavior was weird. I decided to pull it off the grill, wrap it in aluminum foil and pour about a half can of Mountain Dew over it. Then, I stuck it in the convection oven (in the house) on a cooking sheet to cook until it reached 205 (this is a method similar to what "TexasBBQRub" suggests).
About 11.5 hours later, the brisket was ready. I should note that their was A LOT of juice that came off the brisket in the oven. So much so that I would recommend using a pan instead of a sheet for finishing off in the oven. By the time I noticed, my cooking sheet was nearly spilling over the side (which it did when I pulled it out to drain it into a bowl). After that first draining, I drained it about once an hour, which made it easier to manage without spilling anything.
One it was ready, I let it sit out for about 30 minutes while wrapped, I then put a small amount of The Shed Southern Spicy Sweet BBQ Sauce over it, and let it sit about 45 minutes unwrapped (we were starving, so we couldn't wait any longer). Unfortunately, I realized that my knife wasn't sharp enough to carve it in "pencil thickness". I had to make slightly wider cuts of the flat, but the meat was juicy and tasty and the bark was fantastic!
The sandwiches were delicious, but we had a lot left over. I decided to use the point section for making pizzas since it was already cut in small portions and it would be easier to shred and layout over the dough. The next day, I made the dough using the recipe in Cook's Illustrated magazine, but they say you should keep it in the fridge for at least 24 hours, and I made one of the pizzas about 3 hours after I let the dough rise on the counter in a bowl. I did make enough dough for 4 pizzas. The dough for 2 pizzas went in the freezer and the dough for the fourth pizza went in the fridge to make a couple days later.