Brisket Hot and Fast?
So I'm Q'n for my staff at work and I figured that a brisket is the only way to go. I made a mistake about two years ago and let my smoker get hot while I was mowing the lawn. It was running about 350 for 2 hours (big yard) when I caught it. I checked the temp of the meat and it was done. To my shock it was really good. I have heard there is a better science to smoking hot and fast. Can anybody give me an idea of some times and degrees for this? I don't want to just try this by luck again. I am serving for lunch and I don't have the time to smoke for 18-22 hours. Any help from some Brethren?
Big Drew's BBQ