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

Great info in this thread, but if you have a heat diffuser plate, you probably don't need a water pan other than to catch grease drippings. I trim back the fat on mine, so up or down makes no difference. Wood chunks only in the first few hours, and don't add more because it will lay down an acrid taste on the bark. But again, everyone has their method, think crawfish boil, lol! Also, If you want to build a good bark and smoke ring, spritz it with a water/ACV mixture every 30 to 45 minutes for the first few hours. Probing with a bamboo skewer for doneness once reaching desired IT is also a good way to "feel" when it's done - should feel like pushing into firm, room temp butter.