Brisket temp went backwards!

[rjay]

I did a tenderness check at 197⁰ and it still had some resistance.
Got temp to 200⁰, and it then dropped back to 195⁰!
It's now holding at that temp.
I have to assume it's still rendering callogen?

 

[Roaniecowpony]

I've seen that as well. I recall it took an unexpected amount of time to climb back. But, as close as you are to desired finish temperature, the only measure to be concerned with now is tenderness, IMO.

 

[rjay]

I've seen that as well. I recall it took an unexpected amount of time to climb back. But, as close as you are to desired finish temperature, the only measure to be concerned with now is tenderness, IMO.

Thank You!
Yes, 45 stubborn minutes later it's back to 198⁰.
Will check tenderness again in 15 minutes.

 

[C. Keeper]

I had that happen on my last brisket cook.

 

[mooncusser2k]

Evaporative cooling at work.

 

[rjay]

Thanks to all for the replies!
Long story short, took it to 205⁰ before I was satisfied with the tenderness.
Juicy, tender, and check out that smoke ring.
All my guests hurt themselves eating so much. Lol!

 

[C. Keeper]

Looks great! Worth the wait.

 

[rjay]

Looks great! Worth the wait.

Thank You!