What to do when thin part of brisket is done but the thick part is 20 degrees cooler?

[hallsofmontezuma]

As you can see, I've got probes in both ends. Currently, one is 140F and the other 120F. I'm concerned that if I take it off when the thick part is done, the thin part will be overcooked, but if I pull it when the thin part is done, the thick part will be undercooked.
What to do?

 

[Roaniecowpony]

Wrap it. ...after you build the desired bark.

 

[C. Keeper]

As you can see, I've got probes in both ends. Currently, one is 140F and the other 120F. I'm concerned that if I take it off when the thick part is done, the thin part will be overcooked, but if I pull it when the thin part is done, the thick part will be undercooked.
What to do?

View attachment 9314

I usually take the two temps and use as an average.

 

[Waterboy]

The point will catch up, the stall has a way of equalizing temps. Just let it roll and pull it when the flat probes tender.

 

[Mac2bdr]

The point will catch up, the stall has a way of equalizing temps. Just let it roll and pull it when the flat probes tender.

Completely agree. I have cooked over a dozen briskets and the flat always starts quite a bit hotter than the point but slows down in the stall. Both probes are usually in 3-5 degrees of one another by the end. Good luck I’m sure it will be phenomenal!

 

[Buckeye smoker]

Just a heads up for next time spin it...the right side is always hotter..I always put the thicker side to the right.

 

[Waterboy]

@hallsofmontezuma how did the brisket turn out?