Started a brisket this morning..been on about 8 hours...it weighs between 11-12 pounds. The probe is already reading 185, my target temp.
Have done several and have found the 1 1/2 per pound to be quite accurate...
Based on time, the Brisket can't be close to ready....can it???
Any suggestions?

How hot is the heat in the cooker? Sounds like it is indeed too soon to be done. The probe may be in an odd spot, in the fat, or something. Try moving the probe and see what you get... also, just check the doneness of the meat with a fork (should slide in and out easily)... I lift a side with tongs to see if it is tender, firm, or whatever. By now I suppose you have solved the riddle, though... what was the answer?

Sorry WW, wasn't online yesterday.

How did it come out?

Smokin'

Everything turned out peachy...I had turned the temp up to 225...and it was just the way I like it...however I did...check the temp with another termometer....and it was 185+....
Cooked another 2 today....and they came out fine...
I bought these at Homeland in Tulsa...at 79cents per pound....Plenty of fat seems to be pretty forgiving...