To date, I have prepared 3 beef briskets. The first time was many many years ago and was done on a weber kettle grill. It was quite the ordeal to smoke. The flavor was amazing, but the meat was very tough. The second attempt was not long after I purchased the kamado grill. It turned out very good, but I was still very unsteady with temperature management and the meat could have been a bit more tender.
This is the last brisket I made - about a year ago. Picked up the meat from a local guy down in Charleston, about 17# prior to trimming. In all honesty, I didn't really know what I was doing when I started to trim it up, but the results were still pretty good. The rub was a 1:1 mixture of kosher flake style salt and fine ground black pepper. The kamado was kept between 240-260 and it ended up going around 15 hours or so until it felt like it was done (unwrapped) - I believe the temp was 197. I pulled it off, wrapped in foil and towels, put in the cooler for a few hours until it was time to slice. Overall, I was very pleased with this brisket - the bark held up extremely well and it held up perfectly to the pull test. I've been looking for sources of seasoned oak wood to use to try and get a little more smoke on the meat. Im looking forward to the next one already.