I'd throw away the Maverick, that's what I did. At one point it has told me a cold pork shoulder is 162 degrees and a partially cooked brisket was 352 degrees. Use a handheld thermometer.
I go into the thick part of the flat, although many say to do the point. When it slides in like "butter" as they say, it is done. Usually between 190-205 degrees depending on that particular cut.
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