I've watched too many competition cooks so wanted to get away from that modus operandi with a brisket turbo cook just to see with mine own eyes.
Decided over breakfast yesterday that we HAD to cook a brisket for dinner. Stoked up the LBGE to 250F and ran up to Wal-Mart and obtained a 12 lb choice packer. Brought it home, unwrapped and trimmed it, threw on some S & P and tossed it into the Egg at 10:30 a.m. About 11:30 a.m. removed the controller and went open loop to 300F on grate temp. At 1:30 pm internal temps were in the low 170F's so foiled it. Checked it at 3:00 pm and the point was at 205F so off she came. Let 'er breathe for a few minutes and FTCed. Yanked it out of the cooler at 6:00 pm and she was still 160F IT. Let it rest for half hour or so and dug into it. So, 4-1/2 hours to FTC. FTCed another 4-1/2 hrs but would have been happy with 1-2 hrs. The whole idea was to see what kind of brisket we would get 'turbo'.
I don't know if it would win anything in a competion. Smoke ring was not large. Flavor and tenderness were, though. And no overnight 22 hr cook. For backyard BBQ this was awesome and gives me another 'short notice' option to add to my 'fleet'.