Why would my brisket temperature decrease?????

[Justin Jaynes]

Hey Guys,

Been smoking my briskets (1 @ 4.1 lbs and 1 @ 3.3 lbs)this morning for about 3.5 hours. I'v got a temp prob in the 3.3 lber and it is already at 160. The lid temp has been around a solid 245 the whole time. I am a bit conerned that it is cooking too quickly. Should I expect a temp stall soon or should I be worried? Thanks for the help.
Justin

Edited to correct time in smoker

 

[Craig Castille]

If it's cooking at 245 lid, you have a ways to go.

Yes, there is a "stall" or plateau that must be broken.

 

[Justin Jaynes]

The brisket has been in for about 8 hours but over the last hour the temp has decreased by 4 (166 to 162)degrees though lid temp steady at 240. What could cause this??
Thanks,
Justin

 

[David Lohrentz]

That happens during the plateau. While the connective tissue is breaking down, the temps will stall or even decline. The plateau can last for several hours. Don't worry about it--that is part of the magic of Q.

 

[Justin Jaynes]

LOL Temp just when up 1 Degree!!!! Thanks man, you have stimulated my meat (yes, I just said that)!

 

[c bain]

Justin,
My butt this morning dropped 3 degrees during a 10.5 hour plateau. Once it got through it, everything started going quickly.

 

[Justin Jaynes]

Yeah it's shooting up now, its gone up about 10 degrees in the last hour. Thanks for the feedback.