I have the XXL big green egg. I use lump charcoal and some wood and occasionally some lump charcoal logs my wife bought online from Japan (those last days, don’t know what is in them). Also have an Argentinian grill with a box below and mechanism I can hang meat and lower it to the coals. Also a Traeger at the RV, and kettle Weber. Pizza oven and a table top balckstone. Whew! 😅. You asked. Right now I use the BGE the most, I start a nice fire then get it to coals and you can do most anything. For the Traeger chicken on the bone (about 40 min 300) and pork tenderloins (45/50 min 350) , pork chops (less time just watch these depending on thickness 300) come out nice. You can do a brisket for sure because you can keep such a consistent heat with the Traeger (it’s cheating but who cares), make sure your brisket is about 1 1/2 to 2 inch thick with consistent thickness to the point. Trim excess fat to 1/4 inch or less. Olive oil salt and pepper brisket (kosher salt and cracked peeper best, a lot of it. You can add some coffee grounds and paprika if you want to get fancy. Cook on 275 for 4/5 hours just on the grates, spray with water or apple cider vinager q1 hour, cover with butcher paper after 4 hours and cook 8/9 more hours check internal temp with probe at end last hour to get brisket to 190/200 temp then cut off. You want brisket at 204 temp at the end after rest. So know it will still cook after you take it off and rest. Eat it soon and you will be golden.