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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