55I preface this with the wind chills have been absurd in the northeast last 2 weeks. Got a whole packer 14 pounds from RD. I have seen on this the boards high heat brisket. My question is, can I start smoking the first 1 to 1.5 at 350to 375 then finish.off low and slow, 250 to 255. Its not a completely original idea,I know LCs is Kansas tries this How long would this chop.off the cooking time? Anyone employs.this technique beforeShould I marinade or inject for insurance?. P.S Will be cooking on a 22.5 WSM using KO with a.legit wooden wind.screen..thanks..