the UDS got up to 250 so I put the caps back on...I think I probably should have left it alone when the UDS temp was 175 before, since there is such a temp difference between the middle and outside. The brisket is at 152 right now, so hopefully it's going to stall and I can get it under control.
I stuck the probe in the side showing on the first picture (where the line of fat runs through the middle. This is the side I cut the point off of. It should be fairly close to the center of the meat all the way around, but it may be a little closer to the top or bottom of the meat.
Oh yeah...I did fat-cap down.