One meat I struggle with smoking is the brisket.

I have a lot of luck with probe in the flat. Sometimes I wrap at the stall, sometimes I don’t, depends on how much time I have when deciding whether or not to stop that evaporative cooling (“the stall”). Smoke until that probe hits 203F. Remove the brisket, separate flat from point, and leave the flat covered or wrapped in foil to rest. Do not slice the flat until it cools considerably (I do <140F) or you just lose tons of moisture.

While the flat is resting, cube the point into 1-1.5” cubes, and return it to smoker in an aluminum baking pan. Just watch these burnt ends until they are getting a lot of bark. Sometimes I brush them with bbq sauce for the last hour. The point is so fatty it’s hard to mess up the burnt ends. Err on the side of more cooking for sure.

Whether or not 203F will be too much or too little depends on your particular brisket, but I always just use that value. If the probe is in the middle of the flat you’ll see a range of doneness throughout it anyway. Resting is essential and brings some uniformity. I rest wrapped in foil and in a cooler so I’m sure the energy gets pretty evenly distributed. Takes a long time to rest but I’m working on my beer gut and making burnt ends anyway.