I think you mean this link: http://www.kickassbbq.com/quick_cook_brisket.htm
I just read about high temp briskets this week over on the virtualweberbullet.com site. This thread seems to have a lot of good info:
I was planning on doing an overnight low and slow brisket on my new WSM but I'm really intrigued about high temp briskets.
Originally Posted by HeSmellsLikeSmoke
I just remove the water pan entirely to get high temps in the WSM. That gives plenty of clearance between the coals and the top grate. The fat drips into the coals just like a UDS and gives a different flavor to the smoke.
What's the cleanup like when doing this? It sounds messy or does all the fat dripping down burn off?