I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it can be done hot and fast. My questions are: - How hot can I do it, and how long per pound? - Can it be done and still be tender and moist? - What technique? Any and all help will be greatly appreciated.