Need advice on a 16lb brisket

Don't Egg me on

what should I do with a 16lb brisket that has the flat at 190 degrees and the tip only at 162 degrees?? Do I pull it and cut the flat off wrap it and put the tip back on to finish?...

4Runner

I'm not following just yet but I still suggest watching Aaron Franklin.  http://youtu.be/VmTzdMHu5KU

nolaegghead

Ignore the temperatures.  Check for tenderness in the flat.  Also ignore the point.  When you can probe the flat everywhere and it's like butter, very little resistance, it's done.

4Runner

Lol.  I thought the OP was referring to the shape and those numbers were angles.  That's what I get for posting at 2:30am.   Off to bed.