Do you put it in the point or the flat? I figure the point is the thickest part of the meat, but I thought the high fat content could affect the reading. Or am I missing the obvious?
Stone,
Since the point is thicker than the flat; the probe should go in the flat since it will get to your desired temperature quicker. I have read where some separate the point and flat; depending on preference. At the beginning, or when the flat gets to the desired temperature.
