Just fired up the barrel smoker for the first time this year, also have a Weber smokey mountain. Doing a high heat brisket today, about 11.5 lb. Smoke it at 350F for about two and a half hours and then wrap it and cook another 2.5. I've done high heat briskets and 12+ hour low and slow briskets side-by-side and all of my friends can't tell the difference. If I get super picky about looking at the collagen breakdown the low and slow is better but not worth staying up all night for. Still do the odd long smoke but it is more for the beer drinking all night.
I'll throw some chicken, sausage and eggs on in a bit so that we'll have a bit of a feed. Smoked devilled eggs FTMFW.
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