Mash Tun Temp measuring

From what i have read on here the best place to measure temps at the mash tun for control, would be at the return from the HEX. I am in the process of building a new brewing system, 20-25 gal. and question, wouldnt it make more sense to measure at the return from the HEX, and at the wort under the screen, and then use the average to control the Tun temps?

I'm in the process of rebuilding somethings and I was wondering the same thing. Right now I have an EHERMS system and my temp probe for my MT is in back in the middle of where the grain bed would be. I also have a thermometer in front and it takes forever for the two to sync up. I think I would take the temp on the outlet of my mash tan because is the wort leaving the bottom is a 154 degrees than i think you can rest assure the entire kettle close to that.