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I had an unusual temperature drop in the meat temp. I did find a similar post on the forum previously using the search function, but I wanted to share this info. I loaded 5 shoulders ~9 lbs each and one brisket ~9 lbs also at 9:30 AM yesterday the 3rd. My first check of the smoker was at 7 PM and the meat was at 181 with the smoker set at 225. The probe is in the shoulder on the middle shelf in the center of the meat. There is no bottom shelf in, just the top three. This morning at 6:30 the meat is at 173 and the smoker still set at 225. Last night I was worried it would be ready too early for holding until when I need it. Now it will not be ready when I need it for the beach bbq. Yep, it is done when it is done. Beach goers down here will not be happy if this is not ready on time. Oh well.

Looks like the collagen is still breaking down.

Happy 4th everyone. God Bless America including the USVI!
Original Post
Well, unfortunately, that's the problem with timing for something if you haven't done it a bunch. The meat never cooperates.

I'd bump the temp up to 250/275 to finish it.

The drop is just the plateau, it's the collagen giving it up as you stated. Once it does that, it will rise rapidly to your finish temp.

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