Cooking times on a kamado / green egg

Asked for some advice on cooking times for my next brisket and got the typical 1.5 hrs / lb. From experience most meat seems to cook quicker on the egg and I am not sure why. Pork Butts take 5-6 hrs crutched 8 unwrapped. Ribs have to come off in 3 or less otherwise they turn to mush. I typically cook between 225 - 250 depending on how much I can babysit and how large the meat is. 225 requires a lot more babysitting - adjusting air flows and in some cases having to blow air in bottom vent to recharge fire. And yes I use a 3 probe thermometer. Last brisket was over a year ago and I believe it took less time than advised (gotta start documenting my cooks). So can anybody using kamado cookers confirm or have any idea why they cook quicker?