First off, hope everyone had a great Thanksgiving. Just a quick question on the dreaded plateau. The last two times I have done beef, one a chuck roast and the other a brisket, I have noticed that during the plateau, the meat lost 10 degrees in temp both times. After about two hours with the brisket, I gave up and put it in the oven. Is this normal, or am I screwing something up? They were seperate smokes, and done over charcoal with the temp averaging 230 to 255. I kept a close eye on the temp, and did not notice it drop drasticly during that time. Thanks in advance!!
post #1 of 19
11/24/07 at 10:36am