Brisket help asap!!

[NickSchmid]

Just got a new masterbuilt 40" smoker and doing 2 briskets for superbowl. Aftwr trim theyre about 12 lbs each.
Smoker temp is set at 225.
Here's my problem... I planned on these taking at least 12 hrs. I started them at midnight and I'm 2.5 hrs in and the internal temp is already at 150! I know they'll stall but I'm so worried that these things are gonna be done at like 8am!! I thought maybe the internal temp of the smoker was way off so i put my ThermPro temp probe on the rack and it's reading pretty close to the smokers internal temp. I lowered the temp to 200 because i really dont want this to be done so soon. I have the meat probe from the smoker in one brisket at it reads 160, the meat probe from the ThermPro in the other brisket reads 154. I was gonna wrap the brisket at 160 but now I'm debating not wrapping it at all because I know wrapped tends to speed up the cook. Any suggestions. I'm kinda freaking out . $100 in briskets and it feels like they're gonna be done 6 hrs before people even get to my house.

 

[SmokinAl]

Chill out Man! Grab a beer & relax.
They will reach a stall around 160-170 & may stay there for hours.
Al

 

[oddegan]

I agree with Al. Those bad boys are going to stall longer than you think. When they get done just wrap them in towels and put them in a cooler they will stay hot for hours.

 

[sammartin]

x2 for Al. your meats wil hit the stall around 160 and from there on it will be a few hours. dont worry if they get done a little early (better early than late) that will give the meat plenty of time to rest. i wrap mine in foil and put it in my yeti for at the bare minumum an hour, normally hour and a half. hope they turn out great! cheers!

 

[verdade]

Chill out Man! Grab a beer & relax.
Al

It’s 7am. I like your thinking.

 

[schlotz]

You're going to be fine, what Al said.........

 

[NickSchmid]

Thanks all. Newbie brisket smoker freaking out. haha I appreciate the responses. Woke up about an hour ago and they were at 170. On track it looks like. Thanks again.

 

[oddegan]

Take some pics and let us know how it turns out. Cheers!

 

[demosthenes9]

Something is kind of strange here. Was your brisket at room temp before going into the MES ? Even then, a rise from 70ish to 150+ in a 225 chamber seems kind of off.