High Temp Brisket

I have been reading on the Virtual Weber Bullet site about people who are cooking briskets at high temps and finishing them in 1/2 the normal cook time with good results. I was intrigued because sometimes, staying up all night for a brisket causes me to cook something else, so I decided to try it this weekend. I got a 10 pounder, which would normally take ~10 hours to cook (1 hour per pound ~225 degrees).

I trimmed the brisket and put it on the WSM at ~350 degrees. I decided to use apple wood chunks for smoke flavor. I had to open the side door periodically to keep the temps that high because it kept wanting to drift to the mid 200s. When it hit 155 degrees, I wrapped it in foil and continued cooking until it hit 195.

The brisket had a good flavor and was moist. The smoke flavor from the apple was very mild, so I'll probably go back to hickory or pecan. But, I think I have found the new way to do briskets. It took ~2 hours to get to 155 and 2 more hours to hit 195, for a total of 4 hours to cook. I like that. I put the brisket on right before breakfast and had chopped beef sandwiches for lunch.