So to catch everyone up on my cook, the brisket was done WAAAAAAY earlier than I anticipated. It ended up taking 10 hours at 300 degrees( temp verified by my Thermoworks signals). I figure it was about 22 lbs after trimming. I thought it would take 16-18 hours on the smoker. But only 10??? That's crazy to me. I pulled it at midnight with an internal temp of 195. It was probing like butter. I let it rest and cool to 155 then wrapped it a put it in the refrigerator. Im going to slowly reheat it at 200 for dinner. I'll continue the pics when I pull it out to heat it through. Does anyone know what would cause it to cook so quickly? It was a prime brisket with beautiful marbeling. Could it be that the amount of fat caused it to cook quickly? Any thoughts would be appreciated.
