Just put a 10lb whole packer brisket on the kamado. I'm following amazingribs.com recipe. It started out about 11.5 lb before I trimmed the fat. It'll rock out at ~225F til the stall then I'll utilize the Texas Crutch. I added a few fresh chunks of an oak bourbon barrel for some flavor.
Couldn't find ribs so I opted to do a smoked pork tenderloin and some wings for the game. I used my favorite pork rub on the tenderloin and used webers beer can chicken seasoning rub on the wings. Should be pretty good!