brisket probe tender

I cooked a brisket yesterday and wanted to take a video of showing the "done probing feel". This may or may not be helpful, but I know for me the feel was difficult to understand just by describing it when I first started cooking bbq. So maybe this will help some who like the "visual'ness" of...

When you probe, where and what direction do you probe in? For me, I tend to go with the grain in the thick flat. No use doing it on the point cuz it's damned near probe tender out of the bag Anyone else do it a different way?