Hmm this is interesting, I'm in deep south Texas and at the cook off yesterday my ribs were done 2 hours early and my brisket was done two hours early. In the conversation with some of the other cooks before and while standing around at the awards there were several other teams that said the same thing. One of my buddies was competing at a different event 2 hours north of me and several teams there had the exact same thing happen. For sure I know my temps were exactly the same as always and my meats were exactly the same as always, everybody else said the same thing about their's. We had a brutal southeast wind so we were thinking maybe the atmospheric pressure? But your way north of us so I guess its still a mystery. Just find it interesting we all had the same issues.
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