Beef Brisket - Done Hot and Fast

I did this brisket hot and fast at 350 degrees for 4 hours in an aluminum pan before wrapping it in foil and taking the point to 205 degrees internal temp (about another 2 hours).

I then wrapped it in a blanket (still wrapping in foil in the pan) and then let it rest for 2 hours before slicing. 

The pros to this type of cook are the time savings and the quality of the meat and tenderness is unaffected.  

However, you don't get the same bark on the outside as you would with low and slow.