I am admittedly novice at brisket. I've only cooked 2 and one of those was a flat only. Last night I smoked a 13 lb packer cut at around 250. This thing hit an internal of 145 way faster then it should have. That is when I decided to pull it off and wrap it and finish it in the oven at 225. My thought was lower temp = longer cook. It still cooked faster than should have and hit an internal of 207 just 6 hours from start time. To top it off, it tasted less like BBQ and more like roast. The "burnt" ends portion had some smoke, but nothing close to the 1/4 inch smoke ring I usually like and the flat portion was over and a 1/4 slice broke under its own weight. Where did I mess up or is this what it supposed to be???