Originally Posted by HHpepper
I dont see how that is possible. Is you temp gauge at grate level?
He was talking about the meat temp not the pit temp.
Originally Posted by jazzybadger
Pork shoulders do that sometimes.. we had a case not too long back where someone smoked their pork butts for 22 hours, at the 22nd hour if memory serves their temps stared going down.
My personal opinion is there's simply more connective tissues melting down, which might be bringing it back down in temp.
But with pork butts.. nothing is for sure. It's simply done when it's done.
Shame those sammies taste so good, eh?
^^^I would have to agree with the tissues breaking down this sometimes happens^^^.
Also I have seen this while the butt is in the stall zone as well. It will kind of hang out there temp wise and go up/down for a while. Then once in the 180's it will start to climb until it is ready. I normally pull between 195-205* then foil for a few hours in a cooler. Vince