Gamer
Just remember, queing meat isn't a linear thing. Just because it took "x" amount of time to raise a certain number of degrees, you can't extrapolate that out to the finish line. Sorta like boiling water. You can get a gallon of water to 212 degrees, but once boiling it will sit at 212 degrees forever - until the water is all boiled away. It has to do with changing state - liquid to a vapor. Now I know we aren't vaporizing that fat or collagen in the meat but a process is still taking place that will stall the rise in temperature. That where the beer comes in! Hope that helps.