Brisket fast finish

GASGUY

I bought a 14 LB whole brisket and trimmed it down to around roughly 11.5-12 lb. After that I injected  and put rub on, then placed in frig for 18 hours. I fired up the egg to 225-235. Put brisket on and inserted my Maverick temp probes to monitor the cook. Well, believe or not my Maverick started to beep about 5-6 hours. Thinking something was wrong, I checked batteries, reinserted probes in different parts of the brisket, and basically the same readings, 200 degrees. Took it off, wrapped up and placed into a cooler with towels, etc. This brisket was one of my best tasting with a nice bark I've done (cooked over a dozen so far). Anyone have any ideas why it may have cooked so quickly? Cook temp stayed around 230 the entire time, so flame it didn't get away from me. Thoughts???

Teefus

Pretty sure your dome thermometer is wrong, unless the brisket was trimmed to 1/4" thick.

GASGUY

I use a Maverick thermometer to avoid things like that, and dome temp was right in line with reading on the Maverick.

EggMcMic

I had one do that to me this summer. Put it on at about 10pm and expected it to take 16-18 hours...woke up the next morning and it was done in 8-9 hours. FTC'ed it until dinner and it was great, but the only thing I could fall back on was 'the cow controls the cook'.

SmokeyPitt

Wow that does seem fast. Maybe it was a particularly flat brisket? The temp per lb is just a rough guideline- I think what really matters is the thickness. 

GASGUY

I like the "Cow controls the cook" remark. As good a answer as any I have gotten, thanks.