Ugh - patience is so not my virtue.

[Heather G]

I have two big blade roasts on right now and they have been on the long plateau for EVER!!!! I'm getting antsy. I hate plateauss. Its been over an hour at 164.

Boring!!!

On the other hand, I turned out the prettiest 8 racks of ribs I've ever done in my grilling life today. Hubby took pictures and I have to wait on him to upload them and I'll share.

 

[Larry D.]

If Al Gore had invented barbecuing, I'm sure he would refer to the plateau phenomenon as "an inconvenient truth". Nobody likes plateaus, as far as I know.

 

[D. L. Whitehead]

Hi Heather,

I don't know what you plan to do with your blade roasts. However, when I smoke chuck roasts to be shredded (pulled), I always remove them at the 160-165 degree F. range and wrap them fairly tightly in doubled heavy duty foil. You can, then, put them back on the smoker to finish or finish in an oven. After foiling, no thermometer is necessary. Unwrap slightly and probe several places for tenderness on a periodic basis. It might be something to consider if your plans for the meat are amenable.

Otherwise, know that patience is a virtue!

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