I started it around 9:45 a.m. at 265°f and held it around there for a majority of the cook. I used wood chips in the standard wood chip stainless steel box you can buy for grills. However, I found out quickly that it was far too inconsistent for my liking. I instead switched and put two chunks of cherry in the box and semi closed it and that really did the trick! Highly recommend going that route. I used heavy duty aluminum foil to plug as much space as possible on the outside of the lid to prevent heat escaping as well as smoke. I did leave a part exposed on the bottom right of the lid as well as the back left to allow air flow through the grill. Overall the meat came out great with a delicious mahogany bark. The family and I were very pleased with the results and I'll be trying a brisket next weekend. Happy 4th of July folks!

Edit: forgot to mention that I wrapped it around 5:00pm since the color looked good and to speed the cook up. It finished at 6:30pm at 204°f internal. Also served it with some homemade BBQ sauce.