Why does nobody mention that Franklin's cook temps vary that much?

I was watching a pitmaster deep dive on YouTube last night, some recording from a comp in Lockhart, and the guy pulled his brisket at 203 in one spot and 196 in another spot on the same flat. That blew my mind because I always chase one exact number on my probe. Turns out the meat itself can swing 7 degrees depending on where you stick the thermometer, especially near the point. Has anyone else started checking multiple spots before wrapping, or am I the last one to figure this out?

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kevin_martin1mo ago

The real problem is your stick thermometer reads the average temp of its whole probe, not just the tip, so a 4 inch probe can throw off your number way more than the meat itself does. Shorter probe reads truer, which is why two people can probe the same brisket and get totally different readings.

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