I've been waiting to try a brisket on the WSM for quite some time because of how difficult a task that some say it is. Couldn't find anything but a flat at BJ's. Based upon reading several suggestions from experienced smokers, I elected to try the High Temp method.
I thought the results were outstanding. My wife and family really enjoyed the brisket.
I used a Texas Style rub and sauce and even tried a Cheerwine BBQ sauce that I had finally made with some of the brisket.
Now that I've taken the leap into the world of brisket, I definitely try it again.
Texas really got this one right!!!