How could meat temp be dropping?

kvothe · 11-08-2009, 12:39 AM

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!

aquasport · 11-08-2009, 12:48 AM

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.

BBQchef33 · 11-08-2009, 12:51 AM

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.

kvothe · 11-08-2009, 12:55 AM

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.

thirdeye · 11-08-2009, 01:10 AM

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.

Hugh Jorgan · 11-08-2009, 01:31 AM

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.

Phubar · 11-08-2009, 08:02 AM

Good info,had a similair problem yesterday.

SirPorkaLot · 11-08-2009, 08:06 AM

^^^^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.

bbqfans · 11-08-2009, 04:03 PM

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

11-08-2009, 12:39 AM	#1
kvothe Got rid of the matchlight. Join Date: 06-23-09 Location: Spanish Fork, Utah Downloads: 0 Uploads: 0	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!

11-08-2009, 12:51 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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 Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 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

11-08-2009, 01:10 AM	#5
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	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~ I Play With Fire and Smoke *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

11-08-2009, 01:31 AM	#6
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	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

11-08-2009, 08:02 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	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

11-08-2009, 12:48 AM	#2
aquasport Is lookin for wood to cook with. Join Date: 10-02-09 Location: goose creek, sc Downloads: 0 Uploads: 0	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.

11-08-2009, 12:55 AM	#4
kvothe Got rid of the matchlight. Join Date: 06-23-09 Location: Spanish Fork, Utah Downloads: 0 Uploads: 0	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.

11-08-2009, 08:06 AM	#8
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	^^^^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. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

11-08-2009, 04:03 PM	#9
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	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

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