Question about Internal Meat Temp. While Cooking

JimboBQ

Even now that I have a Guru I still use a Polder just to monitor the internal meat temp while doing a low n slow. I noticed last night during the cook (pit temp set to 215) the internal of a butt was 157. Two hours later, with the pit temp steady at 215, the internal dropped to 151 degrees. I understand that meat plateaus, but I didn't realize that the temp could actually drop. Is this possible? When I saw by the remote (I had it on the night stand by the bed) the internal had dropped, I figured I'd lost my fire. But, upon checking, it was holding steady as a rock. Comments would be appreciated. I still consider myself a newbie. BTW: The internal is now 188 degrees and I'll be pulling the butts off soon to rest in the cooler with towels until I can pull it into pulled pork.
Thanks,
Jimbo

The Naked Whiz

JimboBQ,
Yes, the internal temp has been known to drop.[p]TNW

Unknown

The Naked Whiz, i wonder why this happens[p]reg

Mark Backer

JimboBQ,[p]I have had the temp drop four degrees during cooks frequently, and from what I understand, it's because the heat and energy are being spent breaking down the collagen and connective tissue faster than the heat can be absorbed.[p](I think...)

The Naked Whiz

reg,
I don't. I just open another beer. :-)
TNW

JimboBQ

The Naked Whiz,
I guess sometimes ignorance is bliss. That explains why I'm so blissfully ignorant about such things. Another Coors Light, please............