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Quick Brisket Help Please

I am 14 hours into a cook on a 16 pound whole brisket indirect at 235.  The thickest part of the flat is at 195 and the point and that thick part of the flat are super tender, however, the thinner part of the flat is still quite firm, should I pull now and ftc or should I continue to let the brisket move towards 200-205 and see if the thinner part will get more tender?

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