Brisket Seems to Be Cooking Fast

[tampaboston]

This is only my 2 attempt to cook a full packer brisket.  I purchased a 14.5 lbs brisket and trimmed maybe 1 to 2 lbs of fat off.  So it was around 12.5 lbs when I put it on the WMS. I put it on at 3 PM and it has been pretty much cooking at 225 per my DigiQ DX2.  I wrapped it in butcher's paper when it reached 165 and that took 4 hours.  Now it is 10:15 PM and the internal temp is reading 184.  I have tried putting the prob in several places in the flat and it reads about the same temp.  

I was under the impression this would take 1.5 hours per pound so I planned on a 18 Hrs smoke time.  Its only 7.5 hrs not and seems like it could be done in a couple of hrs.  Is this normal?  

I am planning on pulling it off and icing overnight and putting it back on tomorrow to finish it since I am going to do a pork butt later tonight.  I appreciate anyone's help and/or suggestions.

 

[SmokinAl]

Sometimes that will happen.

Every piece of meat will cook differently.

I know how frustrating it can be to try & time these things.

The bottom line is, "It's done when it's done".

Every once in a while it works out perfectly.

I have found that smoking butts & brisket at higher temps tend to make it easier to calculate the finish time.

I smoke mine at 270-280 & can almost figure on 1 hour per pound, with little to no stall.

Al

 

[tampaboston]

 
Sometimes that will happen.

Every piece of meat will cook differently.

I know how frustrating it can be to try & time these things.

The bottom line is, "It's done when it's done".

Every once in a while it works out perfectly.

I have found that smoking butts & brisket at higher temps tend to make it easier to calculate the finish time.

I smoke mine at 270-280 & can almost figure on 1 hour per pound, with little to no stall.

Al

Al,

Thanks for the info.  I actually pulled it early and iced it immediately.  I am going to throw it back on today since I have other things I need to smoke.  I read about icing it early somewhere on line so I thought I would give it a try.  

Thanks again.

Chuck