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

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temp 225?

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That's standard smoking temp. I usually roll ~250 but recently got a temp controller so may look at going lower.

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How many hours

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Plan for 1.5h and be happy when it's ready sooner. I've had a 12lber be done in 9h and another take 16h.

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Water pan?

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I always have. Not sure if needed but old habits....

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Fat up or down?

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I go down to protect from heat source.

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Flip or rotate?

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Nah.

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pull at 205 degrees.

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Start checking for doneness around 195. When probe slides through flat & point with no resistance, it's done. Could be under 205, could be over 205. I've even wrapped just the point or flat before if one side is lagging behind.

Don't forget to let it rest after pulling off smoker before wrapping & storing for later use. If you wrap immediately, temp will continue to rise a bit and push it to overdone.