I thought I'd use my Big Red Kamado Kooker for the brisket this time with Pear wood. I know most people use lump charcoal which I have but I have had great results with Kingsford Blue. The briquettes burn cooler. With kamados if you start with the temp too high it'll be awhile before it comes back down so the charcoal chimney was only 1/4 full of lit coal and was surround with unlit. The bottom vent was all the way closed with the top vent barely cracked to keep it in the 225* area.
I separated the flat from the point and only used the flat. I used Billbo's rub recipe without the salt because I add salt first by itself or use Adolph's Tenderizer: http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes. The rub was on the night before and set up in the fridge for the next morning 4:30 a.m. smoke. This is the before pic and looks cooked cause there's not much light out this time of day.
Smoked un-foiled the entire time @ around 225* till IT hit 205* (10 hrs.) Then wrapped in foil and towels and let rest in a cooler for 2hrs. 205* IT was just fine but I'll start the toothpick testing @ 190* in the future. I have read a lot about taking the brisket to 205* IT so I only opened the lid once after 7 hours to insert the CDN digital food therm. and waited for the alarm. I use a separate Maverick OT3BBQ for the cooking chamber only (below.)
No foiling gave it a fantastic bark. The rub was great! Thanks Billbo! I made a brisket sauce to put on during/after cooking and is a great finishing sauce if you pull it: http://www.smokingmeatforums.com/t/144667/brisket-sauce-with-a-1-steak-sauce. I didn't mop with it. I just used it as a side sauce.
Didn't use much charcoal over the 10 hr. smoke.