Ok, so I was planning on doing some baby backs in my MES today. While heating things up, I went to the grocery store. They had packer cut briskets on sale and since I was already smoking, I got a small one that went 7.88 lbs. I probably trimmed off a lb of fat. I then put them all in the smoker, the brisket on the bottom, the ribs on the shelves above that. The brisket is probably sitting within an inch of the water pan. Its been 3 hours and the brisket temp is 190. I opened it up and probed a few more spots and got comparable temps. The ribs aren't done yet. Is it plausible that it could be done in just 3 hours? Oh yeah, I was smoking at 225 and it probably took an hour to get back up to temp once I loaded it up.