Hi guys and girls, my name is Justin. Got my hands on a kamado grill over here in England after sampling some divine smoked food in a place called Pitt Cue in London. I'm now hooked. Last weekend was pork shoulder over night, this time it's brisket. Just hope I don't lose it as it seems it is so easy to do. Going to try 325°f for 5hours until meat gets to 190/195°f. Any better ideas it there? Going to post a little picture of the pork shoulder. Very proud moment it was too...