pro tip on full packer cooking. Always put the point closer to heat source, so it renders better. In an offset, that would be closest to firebox. In a UDS, that would mean placing point closest to middle of cooker and letting skinny end of flat hang at the cooler outer edge. In a reverse flow? Who knows? But I'd do a biscuit test or something to determine which end of the cooker is hottest, and position the point in that area.
I also agree that you should never bother probing the point, it will be great as long as the flat end is cooked right. It all boils down to "know your cooker", and ignore the point.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)