Six hour Brisket?

[Brewsmoker]

I recently smoked a 10lb prime brisket in my SI2.  I have done many in the past, and my rule of thumb for cook time is ~1.5 hours per pound@225 degrees, so my cook time estimate for this cook was ~15 hours.  I started the cook at 8PM expecting the completion to be around 11AM the following morning.  At 2AM, my remote temperature monitor went off showing I was at my 195 degree removal temp.  Needless to say, I was, and still am, stymied by this short cook time especially since the brisket was very good.  This was an anomaly for me, so I'm wondering if anyone else has had this occur?

 

[old sarge]

Double check your smoker temp to make sure the controller is still reasonably accurate. There are times, not too many,  when my briskets (and butts) finished quicker than expected and on a rare occasion a tad later than expected. Thus I do the large cuts starting around midnight and am up and about around 0630/0700 to sort of keep an eye on progress. Just in case!