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25^-40^ temperature less at the grid/pit versus Dome

Does anyone have any tips for getting consistent readings from a thermapen? I thought this would be a tool to give me confidence in the internal temperatures of my meats, but it's actually causing me more worry than anything. I cooked a couple of 2 inch thick filets on Sunday.

Hard to say because it depends on their age, storage, temperature and condition PRIOR to when you bought them. If they were pretty fresh then, you may be okay at this point; especially for using in cooking; best bet is to roast them anyway and find out.

Brisket - High Heat Summary Buy a whole, untrimmed 10-12 pound USDA Choice packer brisket. Trim fat at the seam between the point and flat sections. Trim the fat side to about 1/4" thick. Apply your favorite rub and refrigerate overnight. Cook the brisket fat-side down at 325-375°F for 2 to 2-1/2 hours to an internal temperature of 170°F.