Well, this was my very first "hot and fast" brisket cook and I feel like I learned a lot. I learned that you don't have to wait for 9-12 hours for a brisket to cook, but there is a difference. The bark is more of a seared texture, but it was great! Check out: https://www.wagyushop.com
Steps for this cook:
Trim brisket as need and inject if desired
Season both sides of the brisket with your favorite rubs.
I used Harry Soo’s All Purpose Rub on the fat cap side and his Moola rub, followed up by is A.P. rub on the lean side.
Allow brisket to “sweat through” the rub while you get your cooker going.
Preheat cooker to 400ºF, using the wood (and or) charcoal of your choice.
Place a couple small chunks of wood on the cooking grate to lay the brisket on. This will cause the brisket to arch, preventing puddles of juice from developing.
After about 30 minutes, check brisket for dryness and spritz as needed with the liquid of your choice. Plain water is fine. Check for dryness every 30 minutes.
After the bark has “set” remove brisket and wrap. This happens when the crust will not easily scrap off with your finger. This should take around three hours or so, but don’t panic if it takes a little longer.
Remove from the pit and wrap with butcher paper.
Put the brisket back on the cooker and adjust dampers so that heat lowers to about 275ºF.
Continue cooking until brisket is “probe tender”.
The probe should push into and pull out of the brisket with the same resistance as pushing a probe into a jar of peanut butter.