The flat slices look perfect, not underdone or overdone at all from the looks of it. No idea why they flat temps stayed the same so long, you never know with a brisky.
I've found with hot-n-fast that the flat is usually probe tender around 200 or higher, it is rarely probe tender at lower internal than that.
Looks good bro!
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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