4 Hour stall on a 6.5 lb brisket flat in an MES

[jaynlollee]

Hey guys. I put on a 6.5 lb brisket flat in my MES set for 225 around 12 hours ago. I am still at the unfoiled stage. Both my meat probe and my insta-temp are showing it stalled at 151 degrees. I moved the probe and it still says 151. I have the probe in the center of the flat at thickest point.

My questions is should i continue to wait it out or should i got ahead and foil it and bump heat up for the crawl to 202?

Any thoughts?

 

[pc farmer]

You could wrap at this point if you want.

 

[SmokinAl]

Are you sure your smoker temp is 225?
I would wrap it with some juice & bump the temp up.
It sounds to me like the smoker temp is lower than you think.
A flat will dry out easily if you leave it cooking too long.
Good luck!
Al

 

[bregent]

>My questions is should i continue to wait it out or should i
>got ahead and foil it and bump heat up for the crawl to 202?

I would not wait till 202, or any other temp to pull it. A 6lb flat that's been cooking at 225 for that long will probably be probe tender much before that.

 

[jaynlollee]

Well, it finally got through the stall at the 13 hour mark and it finally hit 160 at 14 hours (which has been my previous full cook time on a similar sized flat ). I foiled it with a apple juice/terriake mixture in foil and bumped heat to 240. I let it cook till 195 and pulled instead of my normal 202 since I am running out of time. Total cook time to get to this point was 17 hrs (wow). Letting it rest back down to 160 before I slice. Was toothpick tender so have high hopes. Thanks for response and I'll try to post pics when I until and slice.