Until this spring, my previous 8 yrs. worth of brisket was all done in the 225-245 temperature range. But after spending the winter months reading Brethren posts about "hot and fast", I decided to give it a try. Now my fire in the furnace may have left some grey on my face, but I am still "young" enough to be adventureous with my cooking. After turning out some of my best brisket ever with hot and fast, I AM HOOKED. Less time, great taste, and even more compliments; what more do I need. I now cook in the third heat range.
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SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo.
Youth and enthusiasm are easily overcome by old age and treachery. 