The brisket has not yet been bought. It will be a whole packer.
I will cook at about 225-250.
Bark not as important as melt in your mouthness.
Vision Kamado, Webber OTG, Webber Smoky Joe, an old nondescript gasser that needs to be thrown out, or sent to Australia, a blue thermapen, a pair of greasy tongs, two charcoal chimneys, and a partridge in a pear tree.
Just call me "The Fish"