re: First brisket on Kamado Joe.....need some “hep”

I think hour a pound as a guide. I would go fat down since the heat is coming from the bottom. I usually wrap around 160. I usually take off around 200 or so but probe it a bunch and check for feel. I have had them done at 195 and 205 depending on the brisket. I use a water pan, that's up to you.

I am sure others will have very different recommendations.