I put it on at 6am and by 11 I was already up to 165. My grill temp was at 230 for the duration of the cook with little fluctuations. (Maverick 732 thermometer). I pulled it off and wrapped it and by 3pm it was at 195. I started checking for doneness and let it go another half hour before pulling and putting in a cooler for 2 hours.
This seems exceptionally fast to me even though I know every piece of meat is different. This one was done in just a little over 9 hours when all the ones I have done before have taken 12 plus. There was pretty much no stall time.
If anything this came out a little dry but was still very tender. Any ideas on why it cooked so quick?