Does anyone else see temperature plateaus in thier foods?

[Guest]

I have noticed what I would call a temperature plateau in pork butts and now my brisket. Seems to happen around 170 deg. for an hour or so before rising. Anyone else see this?

 

[Rob B.]

Yep, that's a pretty common happening in larger cuts of meat. Patience pays off!

 

[Chris Allingham]

See Temperature Plateau in the Brisket Selection & Preparation article.

Regards,
Chris