68hrs fasted and struggling to do math or type now 😆

Brisket has been wrapped in baking paper and then foil. It's in the oven on a chopping board as low as it goes (about 90⁰C). I'll flick it off in an hour & let it cool slowly.

I'm not happy with bark/colour on the outside. I think it's because of the tray of water underneath. A little too moist to take on much colour. I'll eventually get a decent offset smoker & give that a go. The Kamado is great but it's hard to do pork crackling & hard to get a bark on brisket.

I've opened the vents up in the Kamado and the potatoes are in. Looking forward to it all!