I recently completed my first UDS build and was anxious to try a brisket. I bought a 14 pound packer. I rubbed and trimmed it and placed in the refridgerator for about 10 hours. I fired up the smoker using charcoal and pecan about an hour before I wanted to start to get the temp up. I had read that the cook time should be about an hour or so per pound so I figured about 12 hours. When the smoker reached 225 degrees I put the meat on. The smoker got to 250 degrees before it stabilized for the balance of the cook. It only took about 6 hours to reach an internal temp of 190 degrees. At first I thought my probe was wrong so I tried other parts of the meat and also used my older probes but they agreed within a degree or two. I took the meat off, wrapped in foil and a couple of towels, and placed in a cooler for a couple hours to rest. I sliced it up and it was tender and juicy. I thought it needed more salt and the smoke ring was very faint but the family was happy so no big deal there. I am puzzled about the cook time, though. Any thoughts/theories? I am new to this so any help would be appreciated!
