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clemsontyger97
clemsontyger97 Posts: 390
in EggHead Forum
How high can I safely go on a 7 lb flat?   I've been at 150 for 2.5 hrs.   Held off wrapping due to lack of bark and now time isn't on my side.   Think I'm done with trying brisket after this one.
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Dobie
    Dobie Posts: 3,364
    edited September 2018
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    Wrap it and bump to 300
    Jacksonville FL
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  • clemsontyger97
    clemsontyger97 Posts: 390
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    Even with pretty crappy bark?
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Dobie
    Dobie Posts: 3,364
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    How long do you have?
    Jacksonville FL
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  • clemsontyger97
    clemsontyger97 Posts: 390
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    2-3 hrs  :|
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Dobie
    Dobie Posts: 3,364
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    I’d wrap, get it done in a couple hours and rest for a bit. You can go a bit hotter and not wrap and see if any bark develops but sounds like your S&P wasn’t enough to set up. 
    Jacksonville FL
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  • clemsontyger97
    clemsontyger97 Posts: 390
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    That's what I was wondering.   Watched Franklin's application and felt mine was pretty close...but evidently not
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Foghorn
    Foghorn Posts: 9,836
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    Flats are tough.  Agree with the advice to wrap and hope for moist meat, but less bark.  Shoot for the perfect bark next time.

    And FWIW, the bark is usually not in great shape until you are on the far side of the stall - meat temp of about 170 or so.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 32,349
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    clemsontyger97 said:
    How high can I safely go on a 7 lb flat?   I've been at 150 for 2.5 hrs.   Held off wrapping due to lack of bark and now time isn't on my side.   Think I'm done with trying brisket after this one.
    In pursuit of the next brisket, get your hands on a packer if you can.  Provides a much easier path to success than a stand-alone flat.   Always remember, "the friggin cow drives the cook" regardless of the cut.  Every cook is different.  You should give it another go.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • clemsontyger97
    clemsontyger97 Posts: 390
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    Yeah Packers are very hard to find in Memphis.   It actually turned out not bad.   Not the greatest, however much better than where I thought I'd end up.   Had I not had to rush it would have been better I'm sure.   But overall...I am good.   Thanks all for the advice.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • lousubcap
    lousubcap Posts: 32,349
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    Glad it turned out well.  Great smoke ring as well.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 9,836
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    Dude. That looks awesome. The juices on the board tell the story. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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