Interesting, and I was going to make this my next cook until I read:
"I’m not here to convince you that this brisket is as good as one you could make in your offset smoker. It’s juicy, tender, and has a good smoky flavor, but it doesn’t have the great bark and supple fattiness of a slow smoked brisket."
I love experimenting with new methods and techniques, but I'm pretty happy with how my briskets turn out (for the most part) so I may just have to fire up the WSM again for my next one. And perhaps it might just be this weekend!
Thank you for sharing, though!