Question : temp drop after 201

[Turboconman]

I’m using an WSM 18” to smoke a 2ib pork butt (first real smoke in it). I’ve had fairly consistent temps all the way through, between 225-250. No wrap. Going good.

I got up to 201 internal temp, and then it started dropping. Now it’s at 196.

Is this normal?

 

[indaswamp]

Using a water pan or no?

Spritzing or No?

Injected or no?

 

[JLinza]

Could be you still have some collagen breaking down, I only learned a bit about this awhile back. But it's called conversion process. As fat and collagen break down the heat goes there and can drop temp. But since you were already pretty high temp, I'm not sure if that applies. I could be way off base here , maybe someone can correct me if I'm wrong.

 

[smokerjim]

Did you try thermometer in a few different spots, it might be in a fat pocket.

 

[Turboconman]

So it turned out okay, came back up to 204 after a while and is resting now, but I’ll answer anyways.

No spritz or injection, but I used my water pan.

I’m guessing it was just all the process of rendering the fat! I haven’t tried it yet but it seemed super tender and juicy when I stuck it in my cooler.

 

[millerbuilds]

I agree with what indaswamp stated, need a bit more info first. I would add: was it a fresh butt or came cryovaced? Did you move the probe and is the probe accurate? Reality for me with shoulder/butts/brisket etc, I smoke/cook to tenderness and not temp.

- Jason

 

[chopsaw]

I got up to 201 internal temp, and then it started dropping. Now it’s at 196.

If you took the lid off , and allowed cold air in , that will cause that for sure .

Like cutting the grass on a hot day , all sweaty . Catch a bit of a breeze , feels cold . Evaporative cooling .

 

[Turboconman]

I agree with what indaswamp stated, need a bit more info first. I would add: was it a fresh butt or came cryovaced? Did you move the probe and is the probe accurate? Reality for me with shoulder/butts/brisket etc, I smoke/cook to tenderness and not temp.

- Jason

Cryovaced, and usually the probe is pretty accurate as far as I can tell. Didn’t move it though, just waited for it to come back up. I’m guessing it may have been in a fat pocket that started to render and cooled off at first for a bit.

And no, I didn’t open the lid.

 

[Turboconman]

Ok, I can report that whatever happen was zero problem at all. Just pulled it a few minutes ago and it’s the best I’ve done, some of the best I’ve had (although I live in Switzerland, it’s been a minute since I’ve had good bbq).

 

[millerbuilds]

Cryovaced, and usually the probe is pretty accurate as far as I can tell. Didn’t move it though, just waited for it to come back up. I’m guessing it may have been in a fat pocket that started to render and cooled off at first for a bit.

And no, I didn’t open the lid.

Got it. You are probably right or your probe slid down a bit. I use a cake tester and go by tenderness rather than temp.

Enjoy your BBQ!

- Jason

 

[JLinza]

I would bet that happens more than we think, just a lot of us don't notice it. Especially if you are checking for probe tender and not necessarily temp.