Yep. Full packer. I inject with apple juice and salt/sugar to make a very light brine. If you have a rack that fits a full-size foil pan you're golden. Inject the brisket and lightly rub the night before. Then place on the baking rack and place the whole shebang in the cooker. When you pan up, just lift it, set in the pan, add a bit of apple juice, wrap with foil, and slide back into the cooker. The hot/fast works great for events like this where you need to free up space for ribs/chicken, etc. The time in the cooler is important and I always used the big Coleman/Igloo (120 qt or bigger) since the full size foil pans fit in there flat.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker