Bingo! This is why, when I stopped cooking at around 170F, thinking the
meat was done, it turned out to be a bit tough.

Thanks a bunch for the info.

Barry

" BOB" > wrote in message
.. .
> 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
>
>