Ok using a master built electric smoker. I cook for a living and thought getting a smoker for home would be fun. So I went out and got a 16 lb brisket and an 8lb pork butt. So started doing research for cook time and everything I read was about 20 hrs. Trimmed it up nice had to split the flap from the point it was just too big, put it in at 2 pm today. And here it is 540pm and I'm at 135 in the point. Dropped the temp to 200 and opened the damper full. People are coming over tomorrow at 2pm . Do I need to panic, or have a drink and calm the f down?