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

225 is perfect temp.

Fat down since heat comes from the bottom. It will shield the meat from drying out.

Don't go by time per pound because eat cut of meat is different, use a thermometer and wrap at 160.. take it off at 205.

No need for water pan or to flip and rotate.

Really no difference between doing it on a Kamado and a propane when it comes to the meat. The process is still the same.