About a year ago I purchased my first BBQ smoker. I have experimented with a lot of different things from chicken to cheese, and in denser meats like brisket and pork there is usually a plateau that occurs. If you have ever smoked brisket or even ribs you know exactly what I am talking about. Your fire is at the right temperature, in fact you have even raised it a few degrees, but the temperature of the meat is hovering around 150 degrees or so and has even dropped a degree. After reading about so many accounts of this happening I just accepted it as BBQ law that this happens and didn't really bother to seek out a reason. However, my friend, Tim, is currently trying to make some pulled pork and had this happen to him. He wasn't satisfied with the "it just happens" answer and decided to see what info he could find. With a little digging he was able to find the answer.