I always thought brisket needed a full 24 hours in the smoker

I was watching a video from a pitmaster in Austin who said his best briskets come off after about 12 hours at 275 degrees. He showed the bark and the bend, and it looked perfect. I tried it last weekend on my offset, and the flat was way more juicy than my old low and slow method. Has anyone else had good luck with a hotter, faster cook?

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