12 lb brisket cooked to 210°F in 6 hours. Dome temp held at 225/235°F throughout.

Cooked with charcoal briquettes and mesquite chunks, roughly 50/50 in amount. Bowl was pretty full.

I just happened to check the internal temp after about 6 hours, expecting around 150/160°, and it was done! I normally pull off around 205°.

So I wrapped in cellophane and foil and stored in a cooler to rest for another 6 hours before cutting.

It came out tasting great, with a nice smoke ring, and reasonably tender, which I assume is due to the extended rest, but I’m just not sure why it cooked so quickly. I’ve done plenty of 12+ lb briskets and never came off that soon.