Help. Mid cook advice neede please

[Firemedic76]

so put my 5lb flat on at 7:30am, got nice smoke and bark after 3hrs and it hit the stall at 160IT. Foiled it and put it back on. Temp had stabilized per the oven thermometer I had next to it around 265-270, my smoker thermometer read 250deg. So did some ya work and let checking igrill probe and within 2 hrs IT was now at 200, which seems way to soon. So because I kept having to mess with the smoker temps I moved it to my oven at 225 and rand som errands. Now I come home and one probe says 191 and the other 188 IT and their not budging even after increasing the oven to 250 deg. The thicker end is def not probe tender, the thinner part def is. So what do I do now? It’s been on for 6 hrs so far. Should I increase the oven temp to get the IT up to the 200+ range or just let it go where it is until the thicker part is probe tender. I’d like to eat around 6-6:30 and incorporate at least a 1 hr rest period. Help with any advice please.

Edited after finished product. Pics don’t do it justice. Super tender, fell apart under its own weight, passed the pull test, I couldn’t be happier and I thank all of u who helped me with all my questions. For a lean meat it was butter.

 

[drunkenmeatfist]

I never had any luck smoking a small flat only. I believe Al posted a method where you put it in a pan with some liquid and braise it. Any time I tried a flat like that it always ended up like leather. Hope someone with more knowledge than I can help you salvage it. I can only advise to hit it with sauce and chop it up for sammiches.

 

[bregent]

Don't worry about the IT - that isn't what determines when it's done. Wait until the thick part is probe tender. Unfortunately, the thin part will always finish before the thicker part. That's why it's a good idea to just trim it off before you cook and save it for burgers.

 

[Firemedic76]

Don't worry about the IT - that isn't what determines when it's done. Wait until the thick part is probe tender. Unfortunately, the thin part will always finish before the thicker part. That's why it's a good idea to just trim it off before you cook and save it for burgers.

Pre Isley what I did. Put the oven to 250 and basically cooked it till it was probe/bamboo skewer tender and it def was. Slid right in and a noticeable difference from the first flat I cooked where I just took it off at 198. IT on this was 205 but thanks to y’all here I was gonna cook it till it was probe tender.

 

[SecondHandSmoker]

Well, if it was a point, I'd be thinking about...err...making some BEs.

 

[Firemedic76]

Well, if it was a point, I'd be thinking about...err...making some BEs.

Lol that’s the next one.

 

[SecondHandSmoker]

Lol that’s the next one.

Yep! Everyone should give BEs a try a few times to see if they like them.

The next time you do a flat, try SmokingAl's method.

https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/