Does brisket cook faster after stall?

Chef's answer
With evaporation stopped, the heat of your smoker pulls ahead in the battle of the stall. The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it..
Frequently asked Questions 🎓
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Many have gotten away with it, but the rule states: You must get the internal temp from 40? to 140? (some say 135?) in no longer than 4 hours. There is a special rule that says if you don't break the skin (IE---inject or probe) of a solid piece of meat, you can wave that rule.
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What is The Stall? Before we continue, let's take a second to talk about The Stall (AKA The Brisket Stall or The BBQ Stall). This occurs when the internal temperature of your meat reaches between 145 to 175 degrees F where the meat is evaporating liquid, so the meat cools down and it slows the cooking process.
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I have the smoke thermometer so i know my temps are correct but i can leave a 7lb butt for 10 hours at 225-250 and it wont get past 185.
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about 165-170 degrees FahrenheitAs your meat cooks, the temperature will steadily rise on the thermometer. Right at about 165-170 degrees Fahrenheit, the meat will "stall out." This means that the lamb shoulder will sit at this degree for a while as the fat begins to melt.
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The brisket stall usually begins when the temperature of your meat reads 145 degrees F and lasts until the brisket pushes past 175 degrees F. It can take anywhere from 2-5 hours to push through this phase (yes, that long, and yes, that much variation).
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My briskets and pork butts stall, may hang there for a few hours then start climbing higher. When your brisket hits 190, slide a probe into the side of it. If it goes in like butter its done.
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It depends on size, thickness, water content and evidently cooking temperature and humidity. A dry aged brisket will cook a lot faster with very short stall. I think you just happen to combine some of those factors. Your temp is higher than typical, maybe your brisket was a bit drier..
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