I grew up on NC Lexington-style pork BBQ and have little brisket experience. Most of the stuff I find on brisket is focused on central Texas style. What's y'all's thoughts on Cowboy Kent's 6 hour method he just posted? He's using a Hasty Bake; I'd think this would translate well to Kamodo.
https://youtu.be/nKAf_NbtsSc
https://youtu.be/nKAf_NbtsSc