This has been debated over and over and rehashed time and time again. I think it's pretty well been established that you do NOT insert your probe until...well...that depends on the type of meat. But never on a raw piece of meat.
Double Check my statements below. This gets confusing and I may be missing something. Maybe bbally will be along soon to set this straight.
If you're cooking whole intact muscle, then you want to insert a sterilized probe into the meat only after the outer 1/4" of meat has exceeded 140*F.
Please download the 2009 Food Code. It's only 700 pages so it's a quick read.
You can find it in this thread here.http://www.smokingmeatforums.com/for...ad.php?t=86620
These are hard and fast rules meant to protect you and the poor suckers we're cooking for. If you do anything different that's up to you. But there are reasons the FDA publishes this kind of stuff. They've done the research and this is what will keep you from making people sick.
Hopefully bbally will be along and set the record straight. He seems to get this better than most of us.