Aggieangler93 said:
I've never checked the flat temp I don't believe. Just the thickest part of the point. Do you commonly check the flat and know that this is not the correct temp while the point is in the stall still? Just trying to figure out if you know for sure, that you have a problem?
You definitely should check both sides if able. I run a single probe for most of the cook just to know roughly where the brisket is at, but do take temp of both the flat and point separately throughout the cook, and especially at the end when getting ready to pull.
They will cook differently on most cooks and its not uncommon to see one side 5+ degrees hotter than the other. I know OP has an egg so its harder to do, but thats where having an offset helps as you can turn the brisket to where the cooler side receives more direct heat.
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If you do, I guess you could trim the flat off the point, and wrap the flat and hold, and keep cooking the point?
This is what I would suggest as well, which it looks like the OP did. Weird that you saw that big of a difference in the temps though, I've never had them 30+ degrees of difference.
Lastly, the brisket bend test is more of an old myth. When looking at several briskets in a meat case, look for a good uniform fat cap, no grey or oxidized meat, and plenty of inter-muscular marbling when selecting a brisket as a guide vs just testing the "bend" of it.