Steak temps on paper vs the probe, who's right?

Been tracking a full brisket packer for 9 hours in my garage setup, and the flat hit 203 while the point read 189 with two different probes. Same cut, same smoker, wild swing. I'm in Kansas City, and every butcher I've asked says trust the point because it's thicker, but that flat was butter tender at 203. Has anyone else had a spread like that, or am I chasing a number that doesn't mean much on a home rig?

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robert_bell1mo ago

You ever read that Franklin BBQ book where he talks about how brisket flats and points basically cook at their own pace? I swear that saved my sanity on my first few cooks. The flat hitting 203 while the point sits at 189 is totally normal in my experience, especially on a home rig where heat rolls through thinner parts faster. I've had a 15 degree gap before and the flat was perfect while the point needed another hour. That 203 on the flat is about collagen breaking down, and if it's butter tender, that's your answer right there. The point is just thicker and holds more fat, so it lags behind, but it'll get there eventually. Stop chasing the numbers and start probing for feel, pull it when the flat gives you zero resistance, and let the point catch up.