First Time Brisket Result

Thank you to everyone for the tips!

Wanted to share photos and let you all know how it went. I dry brined for 24 hours uncovered with SPG. Smoked for about 7 hours, pulled when it was temping at 203 and was probe tender. Kamado temps stayed between 225 and 270 most of the time. I did not wrap at all during the cook because there was no stall (not sure if that’s the correct thing to do). Then I wrapped in foil and two towels and rested in a cooler for 3 hours, then sliced. I was really happy with the way it turned out, it was super moist and had an excellent bark.

It probably coulda used more of a smoke ring (only used 3 chunks of cherry wood buried under the charcoal before lighting) and I think the fat coulda rendered a bit more in the middle? But other than that I was ecstatic about how well it turned out. Thanks again everyone! Cheers!