Internal Temp. Dropping???? Need HELP!

Rock Chalk Smoker · October 2011

So I am doing my first brisket, put it on 7:30am CST, about 14 pounds, about an hour ago the temp. started to drop from 170 to now about 167. The egg dome temp. has stayed steady at 250. Should I doing anything?????

porkman · October 2011

Not a seasoned expert here, but since no one else has replied, I will try to point you in the right direction. You are experiencing the "plateau", and this is normal! During the plateau the temp will stay the same or even drop a few degrees before taking off again. A search for plateau will likely yield more information. Hope this helps.

Rock Chalk Smoker · October 2011

Thanks porkman! I found this site http://www.barbecuebible.com/board/viewtopic.php?t=7548 and it does seem like a plateau. I knew the temp could stall, but I didn't know it could drop a few degrees.

SMITTYtheSMOKER · October 2011

Foil it and bump the temps up to 300 if you need it done, pull it off at 195-200 (or tender). You're getting close.

ribmaster · October 2011

This is called the "Plateau Freak-Out". It is from evaportive cooling. If you foil it the temp will drop when removed. Just keep cooking or foil until you pull or your cook time will be about the same regardless.

PS I did the freak out myself.

Rock Chalk Smoker · October 2011

Thanks everyone. I did just leave it alone and the plateau lasted about 2 hours. It is now back up and running. I appreciate the support, and feel like such a newb...hopefully I can pay it forward to someone who goes through a "Plateau Freak-Out" in the future.

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Internal Temp. Dropping???? Need HELP!

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