You wouldn't think there is such a big difference between a wsm and uds. Last week I smoked a brisket on my wsm. I was trying to get the heat up so it would be done in about 8 hours. The winds were up a bit so the smoker ran a grate temp of around 250-260 for the entire cook. The brisket took about 10 bours.
This time I smoked two briskets on my uds running the same temps except for the last few hours were the temps went over 300 cuz I wrapped them at 175. one 15lb and one 13lb packer were reading internal temps of over 200 in less than 8 hours.
This is good and not so good. I was hoping to be pulling them off around 7am so they would only rest for about 5 hours. As it is they are going to be resting in a cooler for more like 7 hours. I rested some for 9 hours at Christmas and they were still good so I have no doubt these will be ok. I just prefer a shorter rest time.
Sliced pics after Church.