Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Seeing thirdeye's post seemed like a voice from the skies... real old testament kind of thing... So I'm taking his and Crimsongator's advice. The brisket is on... running at 200 and smoking nicely, fat side down at the moment. Using mesquite. I have a little bit of demi-glace concentrate, going to add it to the beef broth for "dimension".