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Do not know your time zone with no city listed, could be a little late with a reply here but yes, thicker end will take a little longer to get to temp because of being denser.. I usually use one probe in the thickest part and take it to where I want it, 200-205 depending on if I want more sliced or more chopped. The thinner end will tend to be more well done and more tender so it is used for the chopped.
Good luck to you and let us know how it turns out..
Haha, being a host means I can't explain in detail my problem. I went ahead and cut the point off and served it. It was really good with great texture. The point stayed on the smoker for a while longer and I'll make tacos for the next few days.