Need Advice on Brisket Smoking

[Michael N]

For the knowledgeable smokers on here i have a question.

Currently smoking a full packer 15 lb Costco brisket. Right now the flat temp reads 196.8 F and the point reads 178.7 F. On my Timberline 850 about 9 hours now. I understand that the desired final temp is 203F. Does that mean the flat hits 203F or the point hits 203 F to remove it from the smoker? Or is there a general rule?

Thanks to all who respond!!! Michael

 

[midwest]

I usually just stick one probe in the thicker part of the point. Once it gets around 190-195 I use my Thermopen and poke around until it is tender. I have had some that are probe tender at 198 and some not until 205 or more. No two hunks of meat are the same.