I agree with most steps on here. Just to throw a little mix in there, the winning team at the Porkapalooza BBQ Competition in Edmonton on the wkd cooks his brisket hot and fast style. I believe around 325 deg for around 6 hours. I haven't tried it yet but there is that option if you are in a time crunch. Myron Mixon (BBQ God) was one of the pioneers for the hot and fast method. If you try it, please let us know how it goes.
I think for a test, I might do both methods at the same time, on 2 different cookers of course, just to do a comparioson, would be a great trial.
Cheers,
SS
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