There are two things here. First, I probe in two or three locations. Always in the flat, there is no value to probing the point. I like to probe the thicker parts if the flat, and close to where the flat and point meet is most important. I also trim off any edges if the flat that are thinner than 1" or so. Makes for fewer burned edges.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."