I don't know enough to say that hot & fast is "better" science, but I do know that it produces brisket that is pretty darn good.
The last 1/2 packer I cooked (the flat end) was finished in 5-5.5 hours. I have no idea what the temperature was...I just cooked it where the pit was cruising (and it was pretty hot to the touch).
Beef can tend to shrink a bit more under high temps than low. So be aware of that.