Thanks for the help, everyone! This is so frustrating, brisket is my nemesis!
I checked the accuracy of the thermometers before my prior smoke 2 weeks ago, and did probe it in numerous places... all readings were close. The temp was constant, but it never jiggled nor felt like buttah... not that I'd know what buttah feels like because I haven't cooked a good brisket yet. :-)
Since every brisket I've done has been dry and rubbery and therefore undercooked, I decided to do something different than I have and the past and went back to bed. Now, at 10AM the point is 196 at the flat is holding at 202. I think we hit a late stall? Perhaps I probe it once it starts climbing again?
Thanks for the advice! I hate the thought of ruining such a large hunk of yumminess, especially in these times..