Hi my name is Josh and I am new member but have read many post on here. I had a question about smoking an 11 pound brisket. I started smoking it at 12:20 this afternoon and had it on the smoker for 5 hours at 250 until it hit an internal temp of 160, at that point I pulled it off wrapped it in foil and placed it in the oven at 250. At 8:30 it reached an internal temp of 205. My question is should an 11 pound brisket be done that quick from everything I have read it takes an hour to an hour and a half per pound to cook a brisket. Any help would be great because I don't want to pull it out of the oven if it is not fully cooked. I have been using a maverick thermometer and double checked with just a regular meat thermometer as well and they both read 205. The other meat thermometer slid in the brisket nice and easy without any resistance.