I received a MES 30 for Father's Dad today was the first time I used it. Started with a 4lb (pre trimmed) flat brisket. Put rub on last night and kept in refrigerator over night. Put it on preheated smoker at noon (215 degrees). Expected it to be done around 6.5 hours, but it just finally reached 195 degrees (internal temp) almost 12 hours later. Any ideas why it took so long? I've seen other posts where larger cuts were done much faster. Did I do something wrong in the process?