Brisket probing question - help please
My question, followed by some explanation, is when you probe for tenderness ("like butter"), do you probe in just the point, or both the point and flat?
Reason I ask is every time I've done a brisket (probably 5 or 6 times, I'm a newbie, full packer each time) the point has probed like butter, but the flat offers considerable resistance. The first couple of times I let it cook longer to try and get the flat tender also, but then the whole thing ended up overcooking and dried out. The last couple of times I've simply pulled the brisket when the point probed tender, so as to not overcook, but the flat is not very tender and feels undercooked.
Does this happen to anyone else? Is there something obvious I'm doing wrong? Feel free to insult, but be gentle haha :)