When checking a brisket for probe tender, whether it is a whole packer, or a flat, always probe it in the thickest part of the flat. Don't worry about the thinner areas. If that thickest part is done, the whole thing is done.
If I was going to finish a butt or brisket in the oven, I'd use 300-325.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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