My thoughts, a hot and fast will never be as tender as a low and slow. Since tenderness is relative, that does not mean you can NOT make a tender hot and fast, yet that same brisket done low and slow would have been more tender, guaranteed. Higher finishing temp may have helped. It's a lot easier to cook until it is tender doing low and slow, because when doing hot and fast you can't just open it and probe it as easily...
At last, something you and I totally disagree about.
Of course I cook at 270 DO NOT FOIL - and have had more tender Briskets in Lockhart (where they have been known to spend a considerable time in the 400 -500 degree range than some briskets done all the way through 225 that have won first place awards at reputable contests.
My respects bigabyte; a master at experiementation and documentation. I seriously mean that. But I must disagree.
For instance, I don't know what it is but my fat is much more rendered than this. In addition I don't wrap but have long rests and maybe even my banking process has something to do with the quality. I know my briskets done on my meat mama are a little different then on the brazos at the same temp..... I NEVER had any luck on those pits at 350 degrees for long periods. But on a brick pit hell yeah!
As far as the probing - I do it once maybe twice. I use sound to judge when its ready or about ready, If I see it... I know. So to say it will NEVER be more tender than low and slow is not satisfying either. You could say, that maybe my problem (or those that can do great hot and fast) is that WE personally cannot cook a low and SLOW brisket as tender as we can a HF one... LOL. As far as ease, most pits naturally burn hotter than 225 so keeping a fire at low and slow for 15 hours is much harder to do than keeping a fire at 300 or so for 6. Heck, just look at all the mods to the old Banderas and you can prove that. Everyone afraid of the ":spike"
But even when I did foil back in the day- I still could trounce most people in tenderness as I was merely simmering and steaming my meat while I had it in foil anyway.
Honestly I am not sure where the pretztle logic screw up happend where people started thinking that hot and fast was about finishing hot instead of lower occured. The best practice for this is:
Step ONe - Optional Set the Ring at maybe 200-220 for about an hour - more if your briskets are cold. Caveat - I notice when I place on 500 lbs of briskets in my Brazos, or 200 lbs or so in my Meat Mama,
or 3000 pounds (it does more - I hear up maybe 4000 pound of brisket) to in the Oyler pit I can start right off at 270 as it takes a LONG time for all that mass to get up to over 140 anyway (external). In other words, the more you do the less needed the ring set temp is needed.
Step Two - Ramp it up to anywhere from 250 to 350 - I choose 270 because thats what my pits do best for the briskets. This is the main cooking temp and lasts until the stall (170 if you still temp probe :roll
or until the deckle is flimsy (which means little flimsy thing in german anyway) OR they begin to overtly weep (drip their fat and sizzle like a bag of on its way popcorn in the microwave).
Step Three - your choice - hell, go back to 225 if ya want. My meat mama has breathing problems after 4/5 of the cook so I naturally tapered down in temp. In the Brazos, which breathes better, I COULD go up to 600 damn hundred if I needed to. I bank briskets often so in turn they are sort of between resting and low and slow stacked up like that. In addition, my briskets often sit an a hold pattern for long periods like at the meccas.
I DO know that finishing high is counter productive. When the puppies start weeping their juices, which is when that fat links with the colegen and is carried away, you either need to slow it down or stay steady, not ramp it up.
Once again, just making exception as a brother here who arguably has cooked more Hot and Fast Briskets than just about any other brother under 55 that I know. Bobby Mueller, Schmidt, Perez (he's 56 I think), and Mares are the exceptions I know of. Tender enough to me sliced with a dull pizza knife and still pour out juices.
No disrespect to Chris either.