I've been using the kamado years now.

Overall I love it, but when it comes to brisket, I have a few questions. I have smoked a lot of brisket. I have done as good a job as I can on them. My quarrel is a few things:

1. The point of the brisket is....always on point. It is the best part of the brisket because it is thicker and more fatty. The flat is thinner and less fatty. I have no idea how someone can cook a packer cut and get the flat almost as good and moist as the point. The point will take longer to cook because it is thicker. The flat takes shorter to cook because it is thinner. The rule of thumb obviously is put the point on the hotter side, but in a kamado, there usually is no hotter side. Therefore, I have always had a very good brisket when it comes to the point, but the flat is not as moist and pull apart as I would like.

2. next question, franklin says 203 is the perfect temperature. But is that at the point or at the flat. That seems way too high. My point last night was in the mid-180's and the brisket was not underdone by any means.

3. People that eat my brisket love it and ask when seasoning I use. I tell them salt and pepper and they are shocked. Has anyone else used something better that salt and pepper? It is hard to think a brisket is better than with plain salt and pepper.

4. Maybe it is time for me to move to a more professional smoker to get the results I want, but It will be hard to go away from the kamado. I love it.

5. Do any of you want to share secrets you have done to make the flat as moist and pull apart as possible? Is it just letting it rest way longer than an hour? Does pink butcher paper really do that good?