Ok so I have a KC Combo pit. I have cooked one brisket and it was OK. The smoke flavor was not what I like and the smoke ring was very small. I cooked a 16lb prime brisket that I trimmed myself. I cooked at 225 for 6 hours and let the bark set to a dark mahogany color. I then wrapped it in pink butcher paper for about 8 hours until it was tender. I used Big Moe Cason seasoning from Academy. For my first brisket I guess the fineness was ok and the flavor was Ok. I’m trying again. I just put a 14 lb prime brisket on the pit with a recipe I made myself of kosher salt, coarse black pepper, garlic powder and a pinch of cayenne pepper. 1/3. cup, 1/2cup , 1/4 cup and 2 tblsp respectively. Let’s see how this goes. And now I’m using a smoke tube with the same pellets as the hopper. Competition blend. Here is the before picture: