Brisket on an egg

[Gunnyart]

How can a smoker be deemed nearly sealed with an intake and an exhaust?

I've cooked with buddies on BGEs and my WAM and they aren't virtually sealed. Is the Kamado different?

When I cook a brisket the vents are almost completely closed off to maintain a smoking temperature. It isn't like bagging where it holds the juices next to the meat and braises it, there just is very little airflow to carry off the moisture. I also have a drip pan beneath the brisket that collects drippings.

[srcortez1]

looks good