Hi everyone. First time poster but I've been haunting this board for a few years now. I bought a prime 18 1/2 lb. brisket for the game today. I figured it was going to take 18-20 hours to get her done so I put her on last night at 4pm. Before doing so I injected it, trimmed the fat cap etc.
I have a UDS with 3 racks that I built myself that is super efficient, as most are. I use BBQ gurus CyberQ for temp regulating. I always have my probes in and they are accurate. I set the smoker at 225* like always and set the food alarm for 165* It hit this temp at 12am at which point I crutched it nice and tight with heavy duty foil.
It hit 203* at 4am. That's only 12 hours!!! And yes I double checked the temp with my thermapen. I don't get it. Anyone have some inpu that might help me understand this phenomenon? Because the last couple of briskets I've done I've had them stall twice so I really expected this thing to take at least 18 hours.
BTW the ambient air was about 45* last night