Trim the Brisket: Start by trimming the excess fat from the brisket, leaving about ¼ inch on the fat cap.

Mix the Rub: In a bowl, combine the kosher salt, cracked black pepper, garlic powder, and paprika. If you want some extra heat, toss in the cayenne pepper.

Season the Brisket: Generously rub the spice mixture onto the brisket, ensuring an even coating on all sides. Pat it in to help it adhere.

Preheat the Kamado Joe: Fire up your grill to 250°F. Place a few wood chunks on the coals for that perfect smoky flavor.

Place the Brisket: Put the seasoned brisket onto the grill grates, fat side up. Close the lid and let the magic happen!

Monitor Temperature: Keep an eye on the temperature. Around 160°F, you might hit the stall. Don't panic; it's normal. This is where patience comes in.

The Texas Crutch: Once the brisket hits around 160°F, wrap it tightly in butcher paper or foil. This helps power through the stall.

Continue Cooking: Let it cook until the internal temperature reaches 200°F. This is where the magic really happens.

Let it Rest: Remove the brisket from the grill and place it in an aluminum tray. Cover it with a clean towel and let it rest for at least an hour.

Slice and Serve: Now comes the moment of truth! Using a sharp carving knife, slice the brisket against the grain for maximum tenderness. Serve it up and enjoy!