Will be cooking a brisket and pork butt this weekend for about 15 people. Traditionally I've gone low and slow, cooking both at about 225 till done (sometimes wrapped, sometimes not, but I digress). I've been reading a lot about cooking both of these items at a higher temp to cut down on the cook time and perhaps overriding the stall. So was contemplating cooking at 275 until done. The problem is I'm a bit nervous about doing this, having not done it before. Any tips or gotchas I need to look out for? BTW, will be cooking on a pellet smoker in the smoking chamber so I can use the main chamber for some ABTs and mac and cheese. Thanks for your thoughts.