High Heat Smoking

Jamie,
I'm curious about your opinion/thoughts on smoking butts and briskets using the high heat method.

Thank you kindly for your time!

Bob,

I suppose it would be convenient if we could cook those meat more quickly, but my experience is that high heat does not work well. You really need a prolonged period of low heat to sufficiently melt the collagen in the meat. That's the stuff that makes the meat juicy. I've tried cooking brisket at temperatures of 300 and above. The meat was always dry. Brisket is tough enough to perfect with low temperatures. Why raise the level of difficulty by raising the temperature?

Jamie