Does anyone know what causes internal temperature of pork butt to hold in the 175-185 range for several hours before moving on to the magic 200 degree point? This was explained to me once before as having to do with the gradual breakdown of fat tissues in the meat (or something like that) but I don't remember specifics. Any scientists out there that can refresh my memory or explain it from the ground up? And what the butt would be like if I didn't wait out the plateau?[p]Thanks in advance. [p]Incidentally and FWIW the high-60-degree-in-January days in ATL are over. Back to the 20s tonight. Happy I cooked yesterday. Buns, slaw, Tabasco at the store tonight and the fruit of my labor for dinner.