It has been a LONG time since I went really low & slow on a brisket. I was more interested in playing with the kamado and trying to hold a really low temp for a long time than in playing around with brisket cooking methods, but... I had a small packer (10 pound Walmart select) that I could fit in the ceramic without getting too creative. It fit straight across the raised rack with a drip pan on the main rack and still had lid clearance. Figured if I was going to do it long I might as well do it without any trim too. Out of the bag, rinsed and dried, rubbed and on the smoker. Now for the rough part... I started it at 7:00AM yesterday. The majority of the cook was between 230 and 240, but at about the 9-10 hour mark it needed air to keep from dying out so it ran around 250 until 12 hours. I finally lost the fire at around 13 hours, and it wasn't probing quite right yet. I brought it inside and put it in a half sheet pan on a rack and foiled the pan. Into the oven for another 1.5 hours at 250, and it was done. Held in FTC until after I woke up and worked out. Nothing like brisket for Sunday breakfast at 6:00AM 23 hours later. Two things of note. 1) I really like properly rendered fat better than trimming. There was not a single inedible piece of fat left after slicing this morning. 2) To all the people who refuse to buy select meat and/or meat from Walmart, thank you that is more for me.
I am sure that my impatience will get the best of me and I will resort to hotter cooks (especially in the offset where the indirect heat is less damaging to the meat and where tending the pit for 13+ hours is less than ideal), but I could get used to this under 250 stuff when cooking on the kamado or pooper.
