I smoked a 4 lb. brisket flat on Sunday in my MES 30 Gen 1 and had something happen that's never occurred before. I used my AMNPS loaded up with oak pellets. My set point was 225° and remarkably, the MES therm remained fairly close to the temp display on my ET-733. About 5 hours in I saw that the brisket IT was stalled at 154° so I wrapped it in foil. About a couple of hours later I saw the IT had risen to 189°. Since I wanted to finish the brisket unwrapped to a finish IT of 195° I removed the brisket from the foil and placed it back on the rack. A bunch of juices fell out of the foil because, honestly, I didn't plan the move right. And now comes the part that I've never seen happen before. The IT dropped down to 159°--a 30 degree drop. I moved the FOOD probe to a couple of different spots inside the brisket but the temp stayed where it was. I closed the smoker door and continued to cook the brisket at 225°. A little over an hour later the IT moved back up to 189° and hunkered down there for about 45 minutes. After that the IT slowly but surely climbed up to 195° but I finally removed the brisket from the MES when the IT hit 198°. The brisket came out very tender but not as juicy as I've gotten it in the past. To me it was a tad overcooked. But my question is why was there that drastic temp drop when I took the brisket out of the foil? The FOOD probe was securely inside the brisket and not touching the juices and rendered fat inside the foil. I've cooked several briskets before using the Texas Crutch and never had this happen. Does anyone have any idea as to what caused that excessive internal temp drop? Thanks.