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Cullum, as I have learned on this forum, cook to temp not time. Briskets can be a bear. It all depends on the one you got and the amount of fat in it. My first suggestion would be to kick up the temp to 250 or 275. If 225 was your dome temp, then you were likely cooking at around 200 at the grate level for a majority of the cook until grate temp caught up to dome which is usually does for me on low and slows. I always start early to allow for longer than expected cook times. If it finishes 4 hours early, then foil and towel it and throw in cooler. If you want to speed up the cook, then wrap in foil and throw back on there at a higher temp and it will speed it up. Patience, patience. You will get it right next time!!!
That is like asking a bunch of alcoholics 1-10 on alcohol.
10 for this guy. Need to get the grid extender though for even more versatility.