Originally Posted by KSims1868
I have had my pork shoulder (9 lbs) on the UDS for about 14 hours.
It was at 174* an hour ago, and now it is at 172*.
I added a whole chicken about an hour ago to the rack. Did the chicken pull some of the heat out of the pork shoulder?
My UDS temp is about 240* and holding strong.
Why would the internal temp of the pork shoulder be going down?
This freaked me out the first time it happened to me too...The phenomenon is known as the "BBQ Plateau". As Thirdeye said , it is a result of the connective tissue really starting to break down. That process needs additional energy, so the internal temp stalls until the process is done, and then starts to rise again. This will happen in any of the dense meats(shoulder, brisket, etc.) The plateau is a big part of what makes bbq great.
"Bacon is the gateway meat." - Chef Ryan Farr
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