A friend smoked a fresh brisket, straight from the butcher. An 8 lb brisket, which we thought would take at least 12 hours.... Only took 9 hours to hit 205 internal.

My question, or possible theory is this: did it cook faster because it was fresh, and not thawed from frozen?

I'm sure more than one of y'all have experience, or at least an opinion

Speak up!