Help - Strange Temp Reading - Nearing End of Cook

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floridarandy

Newbie
Original poster
Mar 13, 2012
29
11
Sarasota, Florida
11 pounder on since 9 pm last nite.  Temp (Maverick 732) in thickest part of flat is 198, however, inserted in the side of the flat mid thickness its 171?  I don't want to dry out the thinner end, but how can temp here be less than nearer the point? 

Probe meets resistance in the area of 171, but runs in smoothly in 198.  Could the 198 be hitting a seam of fat?

Thanks,
 
Last edited:
this is my first brisky.  now that its getting cooked i can see where the point and flat separate.  the brisky is fat side down and i'd assumed the thicker part of the flat was at the thickest part of the packer....could it be that the flat is on top and is actually thinner as it rides up on the point?  that would make the higher temps here make sense.  then by inserting the probe in the middle of the flat (left to right) and inserted from the side i have penetrated only the flat....at a thicker point...making the temp less?
 
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