half done

[LondonHorn]

Cooking a 9lb brisket...the point is perfect at 203 but the flat is still 170. I would really appreciate any suggestions on what to do.

[customtrim]

What type of cooker. You could try rotating it so the flat is near the heat. Are you sure on where your checking on the point not in the fat

[LondonHorn]

It’s a camp chef smoke pro. I checked multiple spots on the point and was getting pretty consistent readings around 200 while multiple spots on the flat were all around 170. I rotated the brisket but just concerned I will still over cook the point to get the flat to temp.

[customtrim]

Is the point probe tender. Maybe try tenting the point with foil

[LondonHorn]

Sounds worth a try...thanks!

[texastweeter]

Takes a lot to dry out or tighten up a point, if anything, you will be able to pull it.

[Fire Art]

ive been known to use my knife

[Troutman]

Good idea, cut the point end off and continue cooking the flat. Put the point in a cambro and let it rest, that's IF it's probe tender and seems to be done.

[Jerod Broussard]

I never worry about overcooking a point when it is connected to the flat. If it was a problem no restaurant would cook them whole.