You have to not temp at all. And the probe needs to slide in with almost no push at all, it should be to where you think 'is that all it takes?'
Otherwise, you seem fine. In a hot-n-fast cook, 200°F is almost certainly under-done. But, learn to ignore the internal temperature.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."