Has anyone tried the brisket hot and fast method Myron is using? 350 degrees in a pan for 2 hrs. Foiled for 2 hrs. Rest for 2.

Yes you can cook them that way, (I have), they do pretty good, but IMO the flavor is not quite the same as when cooked low and slow for 10 - 12 hours.

I have to say I do prefer the low and slow for the flavor, texture and amount of sitting and thinking time!

Ditto. Texture is there, but I prefer the taste of the slow smoked.

The longest brisket cook on my drum has been 5 hours. I'm not happy with the tenderness so next time I'll through it on the brinkman and see if the longer cook helps.