The problem, as I see it is this, the only real temperature that matters is grate temperature at the meat level. If it is a bi-level cooker, than you need to monitor temps at both levels. If you are running a reverse flow, then one thermo is fine. I assume that is a reverse flow pit.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."