Found this pic from my last brisket. I recall that it was from the thinner end of the flat. Would this be overdone since it appears I decided to slice it a little thicker? I didn't get pictures but I recall that the slices closer to the point were thinner and draped over like they should. So my other questions are should I probe for 'butter' consistency in the thinner part of the flat and the thicker part of the flat will become probe tender from the residual cooking? Or is the thinner part of the flat just going to be drier for the most part?
