Done WAY to quick ?

chef,

Welcome. I'm assuming it was a brisket (maybe a 9 lb fish?) could be a large pork butt, but I'll guess brisket, so I moved it to the brisket forum.

First, after pulling it, how did it taste? Were you happy with the results, just not the time?

The shape can have an impact, thinner will cook quicker.

Have your checked your temp probe for accuracy? That's why I asked about the results. Key is results.

FInally, time is a rule of thumb, not an absolute. You WILL find some briskets cook quicker and some will take longer.

You didn't say what smoker you had.

Also the diff between 235 and 225 didn't make it cook that much quicker.

For the record, when I put my briskets in at 225 (which I don't anymore) I get closer to 1 to 1 1/4 per pd. But that's my smoker. The AQ and the electric CS tend to take longer.

Best advice, cook a bunch, keep notes and you'll get the times down for your smoker.

It was a beef brisket. My thermometer though battle scarred is working properly. I wrapped it and put it in the cooler without cutting into it.

by the way I am using the small cook shack smoker

So in the end.

How was it. Are you happy with the results, just not the time?

I have bot tasted it. Won't be serving it up for another
9 hours - I thought it would have taken longer
to cook. It is in the cooker wrapped up
Should I consider putting it in a pan
with some beef stock in the oven
at 200 in a few hours ? I want to be able
To serve it warm. Thank you

Sorry - meant to say it is in the cooler.