I am smoking 2 briskets tonight. 1 flat to be sold to some friends. 1 whole , my first. I am curious as to how the point cooks in relation to the flat. I am assuming that I will be monitoring temp in the point to determine doneness, as it is much thicker. Will the flat over cook trying to get the point at temp or does the point cook at the same rate even though it is thicker? Should I probe the flat for temp as well as the point?