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