Picked up a lightly used Kamado Joe this past week, so had to give it a go this weekend. Trimmed, mustard lathered and then seasoned a packers brisket then threw back in the fridge for 24-48 hours until I was ready. Planned on starting really early on Friday since I was off, but drank too much the night before at our block party and didnt happen to wake until 5:30. Meat got on the pit at 6:30 though so all was OK. I used the Kamado Joe lump and some chunks of pecan and apple I bought from Academy. Temps on the KJ were SUPER easy to maintain and tweaking even when the sun rose and started to heat everything up was at a minimum. I was about to order a DigiQ or Pitmaster IQ but I am thinking why even bother. Pictures below show the process from applying the rub, to a quick peak into the pit at 165 when I pulled to wrap. Then I pulled it back off at 185 and unwrapped and put back on until 195 to firm up the bark. I was very impressed overall....so impressed, I cleaned the UDS today and listed it for sale. Kinda sad to see it go, but I know I wont use it with this new pit available to me. Enjoy!