Took the leap of faith yesterday and prepared a 13+ pound brisket using Myron Mixon's fast-cook method. Myron is the most decorated person on the BBQ circuit (3 World Championships and 180 Grand Championships). Although this method of cooking a brisket goes against everything I was taught, I figured it was worth a try given Mr. Mixon's credentials. The brisket must be injected the night before going on the smoker - this is a required step for using this method. The cooking method involves a relatively short time on the smoker (2 1/2 hours uncovered followed by about 1 1/2 hours covered) at high (350°F) temps. That is followed by a long rest period (3-4 hours) while wrapped in a several thick blankets or placed in a cooler lined & wrapped with several blankets or towels. While I cringed at the brisket being smoked at 350°F, the end result was a brisket as tender & juicy as any I have cooked using the traditional "low and slow" method. I still plan on using the low and slow method from time to time (gives me more time to enjoy cold adult beverages while tending to the "hot" smoker), but it is nice to have another option when I need it.