Ok, this is around my 5-6th brisket. I've always out it in the thickest part of the flat, right in the middle. This is also the fatty part and it seems the temp goes up faster than in the dense meat near the thin part of the flat. Here's my problem, this morning I put the brisket on @ 9a.m. temp was 43. by 10:50 it was already up to 143! I kept the smoker temp between 225-250 the whole time. I was at 177 by noon! I foiled @ 170 and by 1:00 it was already showing 195!! I can't accept that a 9lber is already finished. So I pulled out the probe and put it in the non-fatty end/thin.. and got a temp of 170.?? Ideas?