Need help with first hot & fast brisket
I'm planning on doing a brisket this weekend on my new WSM. I've done many briskets before on the Traeger low and slow. I've been wanting to try a hot & fast brisket on a WSM. Could use some help please.
1. What temperature should I cook at for hot & fast ?
2. With the WSM, do I but water in the pan?
3. How long should a full brisket take with this method.
4. And lastly, is the flavor and tenderness as good as the old low and slow method?
Micro stickburner Rec-Tec pellet smoker, 14" Original 1880 WSM, Weber gasser, Weber Performer Platinum and Ridiculously Fast Red Thermapen