With so much talk about the brisket I decided to take a go at it. I got two 20lbs briskets. I have been reading what other Brethren have been doing and copied. I trimmed them both down to about 18lbs (they were kind of fatty) I injected them with my home made injection I use for Tri-Tip, and rubbed them with mustard and my homemade rub. I have them sitting in the fridge until tomorrow morning. (about 10 hours until I start heating them up) Now for the question. I am using the UDS for one of them. (I'm going to try the hot and fast method) the other one is going to be on my Webber Gas Grill. Does the hot and fast method still apply to the grill, or do I have to do it differently? I will post some pics. as I go tomorrow but I could use some good Brethren help!!! I'm new and I have 45 people counting on me not to mess this up. Any help!!!???