Hello all. new to the forum here. I have a 7.5lb brisket that I threw in the smoker at noon today. It is now 4 oclock and I am at 185 degrees according to my thermometer. I have been smoking at temps between 200-225. Why did my brisket cook so quick? it still seems a little tough when I put in the thermometer. Should I leave it go longer? Thanks for the help