I've had my MES30 for about a month, and its been great, i've done chicken, ribs, pork loin, lots of butt, all fantastic... So i thought i'd do a brisket. I split the flat and point as they wouldn't fit as a packer. Its 15.5 LBS, and there is very little crust. I'm at 225. After a fair amount of reading i figured we'd cook at least 10-12 hours, so I started at 5am, for a 5pm dinner party. I went to check the temp at 11:30 and i am at 200-205 every time I probe. Is this possible? I figured I'd been in the stall right now, based on everything i've read, it seems like something is amiss. So my question is, what should i do, pull and wrap? Chock it up to bad thermo and keep going?