The brisket got to 170 at around 2 hours. I pulled the brisket and the butt and foiled the brisket. I switched the temp probe to the butt and will follow up on the brisket in another two hours.
Brisket at two hours, 170ish internal temp:
The butt in standby mode waiting to get back on the smoker.
Update on the temp chart:
RACK PROBE/MEAT INTERNAL/LID INTERNAL
0745: Assembled Grill
0950: 309/137/305 (Probe switched to pork butt)
I plan on foiling the butt at 160ish. Looks like it will hit right around 3h. I'll start probing the brisket around hour 4. More to come.