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Message: <blockquote data-quote="cosmo1" data-source="post: 1391979" data-attributes="member: 13442">I left about a quarter inch of fat cap on most of the fatty side, and when I foiled it, I put about a half to three quarters of a bottle of good ale in the foil.Most of the weight I lost was freezer burn and that particular brisket had a lot of the really hard fat between the point and flat.And, because it really blew through the stall and I had to foil it so soon, I didn't get that dark bark like I was looking for.You have to admit that they are intimidating the first time, but I can't wait to do another one.Oh yeah, in a kamado like I have, so much moisture stays in the dome that a water pan isn't needed.  I'm not sure I could cook a dry piece of meat if I tried.</blockquote>