Just did a full packer brisket for first time. Was 11lbs. Probably 10 trimmed. Put it on around two. Set temp at 225. Ran around 205 most of the night. Outside temp was around 35 so understandable. By 7:30 internal temp with two probes was 165. Wrapped in foil. By 9:15 both probes were at 205. Pulled and completed. Should I be concerned that a 10lb brisket cooked in 7 hours. Was expecting much longer with everything I read. Fairly confident that grill temp was close to correct and confident in probes as I tried my own. I guess taste will tell. Have it toweled in a yeti and will be 6-8 hours before serving. Any others have same experience with a quick cook? Thinking either the burner directly below meat may cook quicker. I did have the grate closed.