barry typed:
Several people have commented that a brisket or pork butt will cook until
it
hits 170F, then the temperature will stay at this level for a while, then
begin to rise again.

I've observed this to a limited extent. Is there a reason for this
plateau?
My initial thought was that this was the temperature that caused the fat to
melt and flow out, but I really haven't a clue.

Does anyone know the answer?

Barry

Collagen (connective tissue, that makes the cuts of meat tough) is breaking
down, and liquifying. Yes, also the fat is melting out, too.

BOB