too quickly. Generally speaking, for something large like a brisket or pork shoulder, you are aiming for a particular time to have it ready which needs to include rest time so you may need to speed up the cook or slow it down. Cook times can vary significantly. I generally wrap a brisket with butcher paper after it gets to the color I am looking for. This generally happens 5-6 hours into the cook. The wrap mainly helps power through the stall which happens around 150-175 degrees. I have experimented with ribs, shoulders, and butts on wrapping vs unwrapping and I came to the conclusion that it doesn't make a lot of difference with respect to the quality of the finished product. The pellet grills are good all around grills and I used to have one I used quite a bit until the electronics gave out.. I continue to use a large ceramic grill as well as a good sized griddle. I can pretty much do anything on the combination of the two.