I was quite careful about where I inserted it so I don't think that was the problem. It was as far away from everything as I could get it. In the first photo, that's only the tied-on fat cap that was hanging over the end.
When I spoke with the mfr. he said it should update constantly, which is what it was not doing.
In the second photo, you get a better idea of where it was. I pushed it in pretty straight so it shouldn't have touched anything.
My only question, which maybe someone could answer, is this----should the probe have been further out towards the edge of the meat? I thought it should be close to the center to ensure cooking all the way in, but I am open to advice. I was afraid that if I had it too close to the edge of the meat that it would show cooked while the center was still raw. What do you think?