I have had quicker cook time than I expected on my last 3 brisket cooks, all 3 were in the 10-14 lbs range. All 3 were prepared and cooked the same way: Rubbed, indirect, plate setter legs up, drip pan, placed straight on grill. Grill temp 275 with DigiQ, dome temp approximately the same, no fluctuation in temps that I noticed, cooked to 180 internal, wrapped in foil for an hour then pulled off at 204 internal. All came out excellent. What makes me go hmmm is: The 10-12 lbs took 6 hours, the 14 lb took 7 hours. Anyone else having this happen or have a guess why the time is not 1 to 1 1/2 hrs per pound as I have been reading? Not complaining because results were all great just wondering.
XLBGE, LBGE, 2 Superior SS-2 gravity feed smokers; Medford Lakes NJ