I picked up a 15 pound brisket to do on the Akorn Kamado cooker. Trimmed the fat to a quarter inch, scored it, rubbed it, stored it in the fridge overnight. Now it is on the cook. After 11 hours it is in the foil and at 165 (expected), however, when I put the maverick probe in, it has a tender texture like it is done, very, very strange. I will probably only cook it to 190. I have never had one feel this butter-soft tender at 165 before. After overnight in the fridge. Barely fit on the 19.75 inch grill surface.