Temp drop during stall?

[Cory Rood]

Anyone ever have this happen? I'm doing 2~8lbs butts and they reached an internal of 158* about 2 hours ago. in the last 45 minutes they have dropped 4* to 154*. I've never had this happen, pit temp has ben steady to slowly increasing, running ~258* right now, but has been around 230* most of the cook. I'm about 8 hours into the cook.

 

[Dwain Pannell]

I've had it happen. I've had it explained this way "The "stall" is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day."

Here's an explanation: http://amazingribs.com/tips_and_technique/the_stall.html

 

[Bob Bass]

Good explanation, Dwain !

 

[Cory Rood]

I've had it happen. I've had it explained this way "The "stall" is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day."

Here's an explanation: http://amazingribs.com/tips_and_technique/the_stall.html

Yea, I figured, I've just never had them drop temp before. freaked me out a bit.

 

[Colby R]

Had it happen many times no worries

 

[Enrico Brandizzi]

It happened to me during the stall, only if I foil. It can drop up to 3/5 degrees. If I don't foil it does't happen. Just it stalls for hours!

 

[Rich Dahl]

Been there done that lots of times, never been a problem with the outcome. Some meat may have more moisture then another that may be why some do loose heat and some don't.

 

[Bill Schultz]

It happened with my brisket on Friday, mine occurred around 155 IT, just the barbecue gods playing with you.

 

[Robert T]

I know it seems crazy to get a drop with constant temps. But not to worry. It will break through and be great.