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Meat temp falling?

I had something weird the past couple of cooks that I hadn't seen before.  Last week with a small butt, yesterday with some baby back ribs.  Dome temp holding steady about 230, grill temp steady and meat rising slowly as expected.  Then, about half way through the cook, the meat temperature starting going down.  I figured I was losing my fire but dome and grill stayed steady.  On the ribs, this happened at about 155, dropping back to 145 for a couple of hours. Same kind of thing with the butt but I can't remember exact temp.  It wasn't a stall like I'm used to seeing where it just sticks and doesn't move for a few hours.  Probes were all calibrated and OK.  Just seems odd I'd have never seen this before and then get it on the last two cooks.  Everything turned out good but it really threw me off.  Anyone else see this before?


  • Maybe you have a temp related problem with one of your probes or the probe is changing position during your cook when the dome is opened or as the meat shrinks. Strange problem.
    Easley SC Go! Tigers
  • egretegret Posts: 4,089
    That's pretty typical when the meat is going through the "plateau".......especially with the butts. You're not doing anything wrong........
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 16,301
    edited November 2013
    i don't ever really trust a temp reading of ribs. The bones give off all kinds of false readings. Like Egret said- Totally normal for briskets and butts to drop a little as they lose liquid (plateau/stall)
    Keeping it Weird in the ATX
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  • I have seen this same thing happen on butts, I don't use a probe on ribs, just Thermapen to check.  I believe it is a possibility during the stall and have seen other threads in the past stating this same occurrence.  You might do a search on stall and see if there is more info.  I'm sure it will be a large return but the answer is out there.
    A poor widows son.
    See der Rabbits, Iowa
  • JohnMcJohnMc Posts: 76
    Thanks folks, appreciate the info.
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