Smoking my first brisket and it's my first time using my new kamado with Q-view

I do plan on foiling and wrapping in a cooler for a few hours, just not foiling while its smoking
 

So here is my update a bit late because of Easter. My brisket stalled for around 2.5 hours at around 155 degrees. At around 3 am I brought the brisket in the house to Finnish the last few degrees wrapped in foil. I passed out and my maverick never went off so it had gone all the way to 210 and 215 degrees so I pulled it out and rested it in the oven for 2 hours wrapped in foil and towels. My wife moved it from the oven to the fridge and we reheated it in the oven at 225 till IT of 140 that night. The meat was tender and juicy with a nice flavor but was a bit over done as is to be expected from the fact that it went all the way to 215. I will say it was still very tasty. I forgot to take pics when it came off so the best I could do was a few cell shots at the table.



Here were some roasted potato's done on a cast iron pizza pan in the kamado.



The rub was good but a bit to salty for my family, I think next time I would try less salt. Later today I am going to make some finishing sauce and cover it with that when reheating leftovers.

Overall this was a lot of fun and I really like the kamado. I will be sealing the bottom vent today to help me fine tune low and slow temps. This cooker was amazingly efficient in holding temps. 10:30 am till 3:00 am the next day and I never had to add anymore fuel. In fact there was still coals left that if I had done a better job piling them up in the beginning probably would have burned all the way but they were scattered around the outer edges.