Here is Proof...

[EFGM]

That I can and do on occasion smoke Brisket whole without separating the Point from the Flat! And that I learned from Tony that All Good Meat deserves a Rest. No premature taste testing. This is 3 in two days. Two are history and this one will get vacuum packed in 4 oz packages for my bride and I to eat on when desired after resting.

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[swthorpe]

It's a beauty, Doug!  Well done, and happy eats!

[Grampy]

Nice job Doug.The brisket looks great!

[DivotMaker]

Way to go, Doug!  Making my mouth water!!

[drains]

Looks delicious Doug! Great bark on it.

[SconnieQ]

The graph is a good illustration of something that a lot of people panic about. The temperatures between the two parts of the brisket can be pretty far apart in the beginning, but by the end of the cook, they will even out.

[Greenenvey]

The graph is a good illustration of something that a lot of people panic about. The temperatures between the two parts of the brisket can be pretty far apart in the beginning, but by the end of the cook, they will even out.

That's so true I was amazed at the difference  in the point and flat on my first brisket.  But like you said the seem to even out.