I duuno about the whole turbo thing on egghead forum. I've seen the posts though.
I can tell you though I've been making brisket for a long time and I stopped cooking it at 225 or below a long time ago. Most of my brisket it 225-275 until the meat hits the stall point and then I raise the temp to 325-350. Not had a complaint from anyone yet.
Enjoy your experiments Markem. One of the best parts of BBQin
