Had a large group of people coming over so I picked up two large full briskets. One was about 12 pounds and the other close to 14. I placed my wireless thermometer in the middle of the larger brisket and started both briskets around 1:00 AM at 225. At 7:30 PM I couldn't wait any longer and I had to take out the lower brisket since I needed to feed them something. The problem was that the temperature reading on the upper larger brisket was only at 175. The lower brisket was okay, but a little tough. I left the upper brisket in for another three hours before I had to take it out. Still at 176. Was tough on one end?