I couldn't find a thread on this so i thought i would start one to see what other peoples experiences have been. I have cooked quite a few briskets on Mak and Memphis grills with some good results at all different ranges but from what i have experienced 275 to 300 seems to be the best temp range for hot and fast. The major difference i noticed is the need to run the internal temp to 210 and above for proper rendering while having a bit weaker smoke ring. Smoke ring could be better by running it at 180 for an hour first but that just adds more time, but if you are looking to get one done in a hurry this is a great way to do it. I have had them cook close to the 300 range at around 25 min per pound and with a decent rest they turn out pretty nice.