If your smoker can run comfortably in the 275F to 300F range, a hot and fast brisket is a great way to go. It is not really a whole lot different to do packers at 300F than 250F, just a lot faster. Boshizzle's method looks good.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."