Well I cooked a Brisket!
Bought a 13# Packer from Sams. Choice/Angus. Price was 2.58 per pound. Since this was my first brisket I thought I would start off simple and go from there in the future.
I trimmmed it, rubbed it with salt, pepper, garlic powder and let it sit in the fridge until 1030pm. Lit the Kamado Joe at 1030, using Royal Oak lump, and pecan chunks for smoke. Added my Auber controller at 1100pm set to 240f. At 1130 added the brisket, using my maverick thermometer to mointor the meat temp.
Didnt open it back up until noon to take a peek. At 230pm the brisket was 200F and done. Probed like butter. I had started checking at 192F. I wrapped it in foil and towels and then placed into a cooler until 530pm. It was fantastic. I saved the point to use in chili this week.
This site is a wealth of information, and thanks!