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Thermapen question

Hi all - need some advice on using a thermapen. I used it on my first spatchcock chicken the other day and had some challenges. Some parts of the breast meat measured 190-ish, while other parts were in the 150's. I found the same variation in the thigh meat. Should I just watch the lowest temp? Am I doing something wrong? I noticed varied readings on a steak I did earlier, but not to the differences I saw in the chicken. Thanks all! Josh

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