Hey guys, I'm new to the smoking world...been grilling for years, but smoking is new to me. I recently acquired a Pit Boss Pellet 8 in 1 smoker/grill. I tried smoking a 15 lb (pre-trimmed weight) beef brisket last weekend @ 225* degrees, with some success, but I was really surprised at how quickly the meat came to full temperature. From everything I had researched, I was expecting the brisket to have an initial smoke time of 8-12 hours to get to 165* degrees, followed by a foil wrap for an additional 3-5 hours. After about 6 hours, I checked the internal temperature for the first time, and to my surprise, it had already reached about 180* degrees. I pulled it from the grill at that time and wrapped in foil and returned to smoke for a couple of more hours. When I checked the temperature at that time, it was already at about 208* degrees. I then let it rest for 2 hours prior to serving. For the most part, the meat was delicious, however there was a really hard layer of bark on the bottom end (the point side, I believe) which came out way too hard and not really edible. Does anyone have experience with pellet grills...and should I expect them to smoke meats much faster than everything I read online, which is mainly geared for traditional type smokers? Any constructive criticism on what I may have done that caused a section to come out really hard on the brisket? Does an overall time of 9 hours seem way too soon to completely smoke a large brisket? I purchased the cut from Costco @ 14.8 lbs and probably trimmed 2 lbs of fat from the meat or so... Thanks in advance for any help or insight y'all can give a newby!