Alcomotive
Grandson of an ALCO Builder
Welp... the brisket was successful, with some room for improvement, which is what I expected. A tad drier than I prefer despite the beef broth when I wrapped it. Probably due to keeping it warm in the grill once that dropped below 200°f. Kamados hold heat well, and I was able to get 2+ hours of the brisket sitting at 180° internal. After about 2.5 hours "resting" at 180, I transferred it to the cooler so it could gradually drop in temp. Another two hours there and it was down to about 150 - perfect for cutting and serving.
Doing the flat only was just enough for the wife and I to have a nice dinner (she made MacNCheese and homemade cornbread), and leave me about 6 lunch portions of the meat.
Lessons learned: 1 hour per pound, learn to trim better (go ahead and cut those really thin parts away), spray so I don't have to add beef broth.
Troy,
Next time place a tin foil like pie pan or tin foil bread pan on the side in the komodo with water. This will help keep moisture in the meat.