It sure looks good Nick!
I guess I'll have to give the hot & fast method a try & see what it's all about.
Thanks for experimenting for us!
I'm one of those that likes low n' slow , not only for the (IMHO) flavor,but it seems to be tenderer at low temps.
I usually have someone visiting when I do a long smoke and the hot n' fast method cuts down on the BS time you have with your friends. I also like my Brisket to have a little tug to it, not fall apart .
I know how my Brisket is going to turn out , so why beat a dead horse; if it ain't broke don't fix it.........
have fun and...
IMO once you go fast, you don't go back! I can cook a 17 lbs brisket in 5.5 -6 hours. I run my horizontal at 275 - 300* When the meat reaches 160* in the point I put it in a pan with 24 oz. of water and onion soup mix. It spends the rest of the cooking time in the pan covered with foil. They always come out amazingly tender and juicy! Here is the proof.