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In Reply to: meat probe placement posted by Keith on October 18, 2011 at 13:04:08:
From my experience: The flat is more dense and usually heats faster. The point is usually fattier (but not always) and is in my experience more likely to "stall" and hold a temp for a long time. Thus, any probe placement is a bit of a compromise. I'd recommend just parking the probe in the middle of the thickest point. Then, when you're getting an indication thats close (say ten degrees) to your target, use your Thermapen and try several spots in both the flat and point. I usually pull the meat from the cooker at 195, but there will be places in it that are a little hotter and a little cooler. Holding in foil in a cambro or cooler for an hour evens this out nicely.
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