I have two butts and a full brisket on my MES. Started at 3:15am with temp at 235-240. Porks are as I suspected, at 150 degrees 7.5 hrs in to the smoke. I will wrap at 165-170 and finish without smoke until 195 or so. Problem is the brisket. It is reading 185 at 10:30am or 7.5 hours in and it is an 11pounder?? What gives? I swapped thermometers to make sure. Should I wrap and continue cooking or remove, foil, towel, and cooler???? BTW, brisket was started on the top rack with butts below and I have not moved anything. Suggestions greatly appreciated!!!