Brisket temp dropping

DesertSnow

just got a new toy...cyberq...only my second cook using it and still learning...my temp is kinda all over the place when using it..I did a 8# Wal-Mart choice brisket and wanted to see if I could cook it all the way holding at 225...everything was going good but then my brisket temp started dropping and dropped 10degrees over about 1 1/2hrs..my egg temp was still going strong...I freaked and wrapped and cranked up to 275 till finish...it's resting now and will give verdict in a few hours...should I have waited or is this normal for it to drop that much...here's the graph...drops to 137....thanks 

SemolinaPilchard

You're in the stall. The fats and connective tissue are breaking down. That is when the magic happens. It will start climbing soon. Sometimes you get a second stall. 

Spaightlabs

Pretty normal.

I had one Saturday go from 165 when I wrapped it to 148,  took almost 4 hours to climb back to 165.

YukonRon

My last brisket cook, temps dropped a couple of times. The stall on a low and slow really struggles to break down the fat and connective tissue. Once it gets through the stall it will take off.

DesertSnow

Thanks everyone...just have to trust it next time

SaintJohnsEgger

Thanks for posting @DesertSnow

I knew about the stall but I didn't realize the temp could drop during the stall. The brisket I did today stalled at 148 and took a couple of hours to get above 160. I would have freaked if the temp had actually dropped.