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Brisket cook on large BGE.

I cooked a 13lb Costco prime brisket at 275 for 8hrs. My point was beyond juicy but my flat was moist but tough. I cooked at felt line using my egg genius fat side down. The internal probes read 204 at the point & 196 in the flat when I removed the brisket. The point and thickest part of the flat probed like buttah. However, some parts wasn’t probing like buttah. My thermapen was reading 205 in those areas. Any suggestions as to why the egg genius probe read 196 and the thermapen read higher than 205. Calibration?? Any suggestions greeting a flat to be tender. My FTC was 4hours after a 30 short rest to stop the cooking. 



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