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Need help, fire out on O/N brisket

Hello All,
Been a while since I did a brisket, and I had my fire die sometime last night (between 11 when I last checked it and 7 when I woke up this morning). Any advice on how to recover? Should I get it stoked up then go to foil, or just resume cook and test/pull as normal?

Cheers all -
Finally back in the Badger State!

Middleton, WI


  • henapplehenapple Posts: 15,983
    ask Centex...I wouldn't foil it. get it back to temp and let it ride. weight? eta?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 13,976
    What henapple said.
  • ScottborasjrScottborasjr Posts: 3,494
    Same problem for me this morning, I just re lit and carrying on like normal here.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Charlie tunaCharlie tuna Posts: 2,191
    The thing i would be most worried about is if the meat has sat out too long without heat or refrigeration??  Waht was the internal temperature and what is your best guess (?) how long it has been sitting?
  • Black_BadgerBlack_Badger Posts: 1,182
    Hi guys,
    I decided to just get the coals going again and let it ride for now. Seems to be working pretty well. @Charlie, not too worried about any food borne pathogens, I know it had been at >200 for about four hours last night and was still pretty warm to the touch this morning (although the fire was out and the thermo in the lid was on the floor. I think it should be well into the safe range when I'm ready to slice and dice.

    Worst case scenario I'll be chopping it all up for sandwiches, or making some chili, which means any way you slice it (haha) there's some good food in the near future.

    Thanks for the input everyone.

    Finally back in the Badger State!

    Middleton, WI
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