This is the first summer with my MES and today I'm tackling my first brisket. I got a 9.75 lb. packer cut at Costco, prepped it last night (injected with melted butter & Jeff's rub and marinated it with rub/onion/garlic), and put it on at 230 degrees at 7 am. I've pretty much left it alone, just adding wood chips occasionally. I put it directly on the grate with a pan underneath to catch the juices. Around 12:15, I checked the temp (have a Maverick ET-73 thermometer) and it was already 166. I put it in the juice pan, added some beef broth, and foiled it and put it back in the smoker. Now at almost 3, it's already 194 degrees. No plateau. Actually, I've never reached a plateau with anything I've smoked. Temp has been steady-ish at 230. Will leave it in until 200-205 and then put it in a cooler with some towels for a bit. I'm just wondering if I'm doing something wrong as it's cooking much quicker than I anticipated. Should I be worried or just be happy that I will get to have it for dinner tonight rather than tomorrow?