The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-08-2009, 12:39 AM   #1
kvothe
Got rid of the matchlight.
 
Join Date: 06-23-09
Location: Spanish Fork, Utah
Default How could meat temp be dropping?

I've got a 3.5 lb boston butt on my UDS. It's been on for 9 hrs at a steady 230-245. In the last half-hour, the meat temp has actually started to drop. It was at 190 and now it's at 180. I have no idea what could cause this...

Thoughts? Help!
kvothe is offline   Reply With Quote


Old 11-08-2009, 12:48 AM   #2
aquasport
Is lookin for wood to cook with.
 
aquasport's Avatar
 
Join Date: 10-02-09
Location: goose creek, sc
Default

I have cooked a lot of boston butts at home and in bbq competitions and this has happened to me when the temp. of the smoker is too close to the temp. of the meat. I like for my butts to be at 200 when I pull them so I usually have to have the smoker temp. at 250 to get them there. Try raising the temp. of the smoker to at least 250. It should do the trick.
aquasport is offline   Reply With Quote


Old 11-08-2009, 12:51 AM   #3
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Default

ive seen stalls, and a drop of a few degrees just befroe it breaks and then it will shoot up.. But 10- degress is a big drop. I agree with aqua sport, push the temps up a little. Also, are you measuing the pit temp next to the meat, or at the lid? and have you taken the meat temp in several spotas?? if not, maybe your in a fat pocket thats starting to render.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Old 11-08-2009, 12:55 AM   #4
kvothe
Got rid of the matchlight.
 
Join Date: 06-23-09
Location: Spanish Fork, Utah
Default

I have taken readings in several spots. I didn't know that the temp of the rendering fat actually drops.

The chamber temp is read from just below the meat (clipped on to the rack).

I bumped it to 250 and have my fingers crossed. Thanks for the help, fellas.
kvothe is offline   Reply With Quote


Old 11-08-2009, 01:10 AM   #5
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Like Phil said 10° is a large drop.

The reason behind the drop in meat temp is basically because the energy from the heat is going into the conversion process instead of into the meat. Think of it this way, the flow of liquefied collagen & fat is stealing heat out of the meat. As the conversion comes to an end, the heat starts going back into the meat.



__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Old 11-08-2009, 01:31 AM   #6
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Default

When the temp breaks up, it will hit target temp pretty quick. Don't let it sit in the pit for too long after the break or the meat will start to get mushy.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 11-08-2009, 08:02 AM   #7
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Good info,had a similair problem yesterday.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 11-08-2009, 08:06 AM   #8
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: El Dorado Hills, CA (Foothills above Sac)
Default

^^^^what they said, and I will add another thought.

Are you taking the temps in the same spot every time?
If you hit a vein of fat you can read higher (false)temps than the surrounding meat.
So it may not be dropping, you may have just read the temp in two different places.
__________________
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)

Co-Owner of Naturiffic
Naturiffic Harvest Brine Available Here
Get our HOT SALT here

Giveaways, Recipes & Brethren Only Discounts!
Home of Naturiffic Gourmet Cooking Salts!
Brethren Vendor Forum
SirPorkaLot is online now   Reply With Quote


Old 11-08-2009, 04:03 PM   #9
bbqfans
Full Fledged Farker
 
bbqfans's Avatar
 
Join Date: 11-12-08
Location: Gibsonburg,Ohio
Default Kothe..................;}-

You've got the pleatau goin' on... it'll rise again in a bit. Just drink some more and tell somemore lies. This happens a lot on Pork Butts and Briskets.
I don't know the 'scientific' explantion for it, but undoubtedley someone with that info. will show up.
I put it off to God; God likes us to use his creatures for food and cooking it like we do is his favorite(ie-burnt offerings to Him). Now it was unsaid, but I know some Jewish Women and if you went to throw a piece of meat away, well let's just say it didn't go to waste.
And , God gave us the skill to brew Beer, so that's why when you are "Queing" something and it pleataus, sit back and thank God for the time.
Be good and
SMOKE HAPPY
Stan aka Old School
__________________
Smoke Happy:)- Stan aka Old School
bbqfans is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking temp of meat? bearnakedbbq Q-talk 2 03-13-2011 05:15 PM
Money meat temp? Mo-Dave Q-talk 1 03-20-2010 04:17 PM
HELP! My WSM temp is dropping FAST! GreasePig Q-talk 23 12-07-2009 05:54 PM
Starting Meat Temp chargriller Q-talk 27 10-12-2005 08:45 PM
It's 12 am...do you know what temp your meat is??? JacksonsDad Q-talk 25 01-23-2005 10:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts