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HELP!! Fire Went Out

homebrewtimhomebrewtim Posts: 22
edited June 2012 in EggHead Forum
Brisket went on at 1130 and at 7 AM the smoker and the brisket are 135F.  Is it safe to finish and eat or is it trash?


Comments

  • lousubcaplousubcap Posts: 10,002

    No eggspert here but I would fire it up and keep cooking-you lost the fire sometime between 1130 and 7-I'm guessing the BGE temp was somewhere in the 250*F range when last checked...so it took some time to cool as the meat cooked.  Hopefully the lost fire/salvage meat eggsperts will be along as well. 

    The above written, if you aren't comfortable with this course of action-you are the one going to consume it...

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Fire is back on and meat checked in multiple places...12-135 are the temps I've seen.  It's BBQ for me and my family tonight.  I have a feeling it MIGHT be fine, but would like some confirmation since it never got over 150...I have only cooked a couple briskets and do not have good notes but usually by 7 AM I think its around 160F.
  • gdenbygdenby Posts: 5,235
    Considering that "7 AM the smoker and the brisket are 135F," I'd guess that the fire hadn't been out to long, and even under the safety guidelines you would be O.K.

    FWIW, the safety recommendations have some slack in them. Most pathogens are dying at 126F, albeit slowly. Assuming the surface of the meat was above 140 for some time, its not likely to be re-infected while sitting in a 135 Egg. Also, being cooked to around 200, there's not much chance for any dormant spores to survive.

    Your main problem is just extra time sitting in the heat, w. the meat loosing moisture.
  • Right on.  Temp was at 127F at 1:00 AM.  Woke to 135F in the flat.  I'm thinking it easily saw 150F or more.  I'm pressing on and may be just be the test case.
  • Fire is back on and meat checked in multiple places...12-135 are the temps I've seen.  It's BBQ for me and my family tonight.  I have a feeling it MIGHT be fine, but would like some confirmation since it never got over 150...I have only cooked a couple briskets and do not have good notes but usually by 7 AM I think its around 160F.



    Dude- cook it and eat it. You are fine
    Keeping it Weird in the ATX
  • Right on...that's what I figured.  Now at 12 hours and 159F....smells too damn good like always.


  • Rich_ieRich_ie Posts: 268
    Please post pixs and cooking times. 
  • homebrewtimhomebrewtim Posts: 22
    edited July 2012
    image

    image

    That was a 12# brisket (I think) and took about 16-hours (I'd need to look at my notes)
  • ncbbqncbbq Posts: 257
    I'd eat it.
  • DuganboyDuganboy Posts: 1,118
    I think all that alum foil is restricting your air flow through the egg.  Probably contributed to the fire going out.
  • I think all that alum foil is restricting your air flow through the egg.  Probably contributed to the fire going out.
    GREAT point...I realized it was a waste on my next smoke and I had no problems.
  • I'd eat it.
    Oh, I did.....and ate a lot of it.
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