why did my brisket cook so fast? i bought two untrimmed briskets, 10 lbs each. I trimmed a pound of fat off each. Rubbed both and refrigerated for 24 hours. straight from the frig on to my Traeger smoker at midnight. 1/2 Pecan and 1/2 Mesquite blend of wood. One of my maverick remote probes was giving me a bad temp, the other seemed fine. 5 hours later, at five am, the maverick remote probe showed a temp of 160. i opened the smoker and used my very accurate thermapen instant read and found temps between 180 and 190 on various places in both briskets. two questions 1) do these remote probe thermometer not tell accurate temps? 2) why did the briskets cook so fast? i haven't sliced or tried either, they are for a party later tonight.