Interesting about the #2 probe, Ron. I've never had the Auber vary at all, whether one probe or two. Are you sure the program was set to time, and not temp? Also, are you using the drop in probe, or permanent? I definitely recommend the permanent probe - it removes the variable of probe placement, with regards to box temp.
On packers, I insert the meat probe at about a 45° angle, at the end of the point, so the probe is in the flat, just under the point. That way, it's midway into the thickest part of the brisket.