So I understand probing should be at the section thickest between the point and flat....
Does this mean when the target IT is reached, it should be done? or should I probe all part of the brisket to ensure it reached the target IT? or it should actually all be even temp all over?
It will not be totally uniform across the brisket. Target temps are just guidelines, every piece of meat is a little bit different. At 195 F, things start to get very tender. Once there is no resistance on your Thermapen, through out the brisket, it is done cooking and ready for the Cambro.
Temp is just a guide. You want every part probe tender - like a knife into warm butter. So probe away. I also don't think you want the probe in fat, and there is a layer of fat between the point and flat unless you removed it while trimming, (some do - some don't).
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I also don't think you want the probe in fat, and there is a layer of fat between the point and flat unless you removed it while trimming, (some do - some don't).
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