Daniel has eaten a lot of brisket so I think its safe to say he has a solid base of experience. And I’ll agree, there is a difference in how fat breaks down at low heat vs high heat. IMO, brisket cooked to the same doneness at lower heat will have a softer texture (vs one cooked to same doneness at high heat). And its simply not to my liking. I eat at Pinkerton’s a fair bit. Grant runs his pits low and slow. And while his brisket is cooked very, very well, I just prefer a little less spongeyness. Taste is so subjective and some folks like brisket one way over another. I prefer to blast them with heat and get a nice tight bark on them. The meat is still very tender and moist, but its not spongey at all. I’ll be cooking a little closer to 300* when I pick up my new pit. Or at least that’s the plan. I may not have the patience for it though