Temp probe placement in Brisket

I thank you.

Have an eggcellant weekend.

Thanks Thirdeye that helped. So 8 hrs into a 14 lb brisket cook and the temp is 166. I was figuring this beast would go 21 to 28 hrs at 1.5-2 hr/lb. Is this normal in that this temp will now hold for hours like a butt does?

Better late than never. The brisket was done 6AN Sunday morning, 18.25 hr cook. Way too early for my guests but I wrapped it in several layers of foil and a towel to rest in the microwave (it's small and insulated), I reheated it (still wrapped in foil) around 2 until it got up to 195 and when I sliced it the juices flowed, the knife slid thru like butter, my daughter came in to see how it was coming, she grabbed a piece and felt like she was in heaven. It was a success, we just finished supper with leftovers and they were just as good if not better. Thanks for the help and info. No pics, too busy with guests and eating.