First time this ever happened. I had a 13 pound prime cut brisket. Injected for my first time never injected before. Normally my brisket takes about 15 to 20 hours. Since I injected it I figured it would take longer. I started the cook at 5:30 pm for a noon meal the next day. I setup the maverick to alarm for high grill temp of 240 and a low of 215 with a food temp alarm of 190. Well i didn't hear the slarm go off but woke up at 6: am and went to check and found the meat temp at 206 WTF. So I took it off and rested it for about 3 hours. Although the flavor was excellent the meat itself was tough. I don't understand why the meat cooked so fast. All I can think is that my grill computer temperature probe must be off and cooked hotter than it should have. But since I had the Maverick hooked up to it also and the temp on the Mavericks at 230 it seemed ok. Well I guess there's a first time for everything because I've never had a piece of meat ever come out tough. Not that it's not edible but it's just not falling apart like I'm used to.