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

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11lb whole brisket... temp 225? How many hours (I have read anywhere from 30 min to 1 1/2 hour per pound) ? Water pan? Fat up or down? Flip or rotate? I will wrap in butcher paper at 160ish..and pull at 205 degrees.


Thanks in advance!!

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I have a Big Joe and I do my briskets at 210-225 depending on the size. I never wrap and just spray with ACV and red wine mixture, pull around 200 or when the temp probe slides out and let rest on a cutting board for about 30 min. Usually takes anywhere from 12-16 hours.
WIFI controllers are the greatest invention of the 21st century, IMO

ETA: I use the diffuser and no water pan. I'm smoking, not braising, and fat down for me.