About to wrap-up at 17 hour smoke of a 10# butt. Smell is about to kill me out here. That and the beautiful 70 degree weather in SC today. Anyway, I hit 191 about an hour ago and even though my grate temp is 245, the internal has dropped to 189. I'm seeing the meat pull away from the bone and my thermometer will pull in and out cleanly, but normally I go to 195 or 200. Any thoughts as to why the internal temp dropped? Now, I did pour some vinegar sauce over the butt so maybe that seeped down on the probe? Thanks for any comments.