Only my second brisket on my Rec Tec but I can't find this particular situation. I put my trusty probe in the thickest part of a 12lb brisket and smoked until 195. Started to pull and thought to check the flat and it's only 165! I've never heard of the thinner part taking longer than the fat part! Any suggestions? I've wrapped it at this point to try to get it moving as my guests are coming in two hours. I can't imagine there is such a temp difference between the two ends on this pellet pooper.