Good morning folks. At 5:15 am i put on a 7 lb butt, and a 7.2lb brisket. set to 215 degrees. 4 hours later or so, i am already at 168 internal temp. what gives? and thats on 2 probes in each piece of meat. What im looking to do is slow this thing down. if i foil them now, i could take them out just before golf and let em rest in the cooler for 5 hours (thats WAY too long right?) or could i somehow foil them now, rest them for a while, then put em back on when we get back? im desperate here. We tee off in 3 hours, then play for 5 or so. would really love some advice.