Thanks Kookabanus that makes sense. Yes, I was worried about leaving holes in the meat. Exactly.
I’ve never made bacon (must learn) so not sure about sizing; guess I’d insert into brisket point ok, but, what about brisket flat or even a nice thick cut of reverse sear steak (which when I do them are usually 1.5-2 inches thick and similar thickness to many brisket flats). Would that thicknes of meat cope ok, assuming it’s a large enough cut to get far enough in as you say?