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

It's all about feel when you pull it. It's a big piece of meat with different thicknesses, so the internal temp varies depending on where you probe. It could be 205 in one spot and 208 in another. When you can poke the probe throughout the whole brisket and it feels like poking through butter everywhere, pull it.

Also, 225 works fine but I aim for no higher than 275 and have never had a problem and it takes less time.

Wrap when the bark starts getting too hard and crusty.