high temp brisket
I have a whole packer brisket about 15 pounds. the low temp methods haven't worked for me so I am gona try the high method I will put it in the weber smoky mountain fat side down and bring it up to 325 until I get an internal meat temp of 170 and I will foil it and move it in to the oven for another two hours and reach 205. the low and slow method produced dry brisket.
Faced originally with the same problem, and with the same equipment, I finally found a high-heat solution that works well. Cook as you suggest, between 300-325 for about 2.5 hours. It will be around 160-170 at that point. I like to catch it on the lower side. Then foil, leaving plenty of room for liquid to be released, and go for another 2 hours (why not keep it on WSM and use up already burning fuel?). At this point, just start checking every 20 minutes or so for doneness. A probe/skewer should go in very easily with little/no resistance. That's when it's done. Temperature doesn't really matter.