Hey all, So got a new kamado over the summer and been doing a fair few things like ribs and pulled pork. So far everything has turned out pretty good and I've learnt heaps from every cook. So this long weekend I'm going for the big one, smoked brisket! Went today and got a brisket from Costco, ideally I'd have loved to go to Vic's meats in Sydney but didn't get the chance. Been to Costco heaps and checked the briskets and been pretty happy with them, but today they didn't have much stock left but overall still fairly okay imo. I'll be trimming it tomorrow (Thursday) and salting it then Friday night it'll go on the smoker, ready for lunch on Saturday. I'm probably not going to wrap it but I'm leaning towards not doing just a SP rub but adding a rub with more flavours. Happy to hear any suggestions or tips from people. I reckon I'm going to go 12 hours at 250F. Then might do burnt ends with the point.