If you're using an "in-dwelling" remote thermo like a Maverick or such then park the probe in the flat -- as centered as possible. The flat is more sensitive to temperature for cooking than the point. If you're using a instant read insertable like a Thermopen then take several deep readings, again in the flat mostly.
If you're making "burnt ends" or going to shred the point you'll be returning the point for more cooking following separating the two components.
Optional: One way to approach burnt ends is to go ahead and dice the point into cubes, place it in a foil pan along with a pool of sauce, smear sauce on the cubes, and cook them until you like the tenderness and taste. Cookers vary and tastes vary. If you're going to shred the point, re-wrap it and cook it on up until your thermometer probe or a toothpick goes in and out of it like butter -- it'll start to fall apart but stay moist and flavorful.