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Brisket advice needed.

First of all, thanks in advance for the advice.  I've been reading the forum for the last couple of years, but don't post very often.  I'm doing my first packer brisket for the Super Bowl and I'm looking for advice from folks who have been successful.  I've been reading up on briskets and there are two schools of thought.  First the tried and trued low and slow method and then the hot and fast Myron Mixon method.  Which one is best?  Low and slow makes sense but no one can doubt the success of MM.  For those of you that have tried both, what do you suggest?

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