If you have read and watched a lot of his interviews, he has said a lot of different things about his brisket. Not once has he ever said he cooks hot and fast. His cook times are always really long according to him but there is a wide variation in temps mentioned as well as when he wraps, when he puts them in the hot box, how hot that hot box is, how long he holds them, etc. The guy is never consistent in what he says other than "low and slow", he doesn't inject and that salt and pepper is the only seasoning used. I've also found that when I cook a brisket with salt and pepper and wrap in parchment / butcher paper and hold in the smoker my bark still has a little crispness to it. I've always heard from people that the bark is soft on his briskets. Perhaps he's stacking the briskets on top of each other in the hot box and the bark is softening up.
Tim, the guy with him is Daniel Vaughn with the blog Full Custom Gospel BBQ.
Little Miss BBQ