It rested about 45min before i sliced it.
I put the temp probe where I think the point meets the flat ........ or my best guess, and I hope that I don't put it in the fat seam. So I'm probably measuring point as I'm wary of going too deep.
I'm thinking about running the probe in from the side, about the same location but above the fat seam.
Believe it or not the point will be tender before the flat is and it generally can handle more cooking. I would place the probe in the thickest part of the flat.Do you guys base your temp and readiness on how the flat is performing? Wouldn't that just mean an undercooked point? I've always probed the point for 195f.
I get seperating the point and flat as they are at different temps, but ideally you wouldn't have to, right?