When I cooked both a butt, and a brisket, the meat temp goes up to about 185, holds there a while, and drops back to 182. I have read info about this in another thread. Is there a correlation as to time after the temp drops till it is done?
(I know, I know, when it is done it is done)
Maybe I am just watching the thermometer too much!
I should go open a cold one, and stop babysitting.