HELP: brisket question (fire out overnight)

UNCHeels08

Hello all, so I am attempting my first brisket and am worried I completely messed it up. Here are the basic facts:

-15 pound prime brisket from Costco, trimmed a couple pounds off

-I lit the egg around 9:45 last night, and let it completely stabilize until 11:00. It had been locked in at about 250° for 45+ minutes. 

-I put the brisket on straight from the fridge around 11-11:15
-Dome temp dropped to 225° when I put it on, which seemed norma due to the huge piece of cold meat I just put on, same thing happens with all of my pork butts but never a problem long-term if it was stabilized before 
-Stayed up until 12:30 and temp never moved from 225° during that hour plus
-Messed up my alarm to wake up around 3:30 to check and woke up on my own at 6:30 and looked out to see my egg at zero and the fire out (burned a hole straight down, never had that happen to me before)
-IT was about 80 when I went to bed (it was moving fairly quickly compared  to what I was expecting). IT was at 110° at 6:30. 

-Immediately relit and had it at 275° by 6:45

So the question is, do I need to toss it?? I don’t care about it coming out dry, etc but from the food safety side. My father-in-law got it for me to cook for us and them so I will feel terrible if I blew it. My 6 year old would also be eating it. 

UNCHeels08

Also after an hour back on the IT is already back up to 145°. Don’t know if that’s a good or bad sign for it being at 110° when I woke back up. 

Foghorn

I'd press on.  While we know that you want to minimize the time between 40 and 140, the truth is, the inside of the meat is sterile - and there is always a few hours on the way up where you are between those temps.  Because the meat was at 110, you know the fire wasn't out long enough to let it get to room temp.  So, I'd press on.

ColtsFan

Keep on Truckin. It's fine 

HendersonTRKing

I wouldn’t worry about the fire doing out for that brief a time with those internal temps.  You’re going to be more concerned about replicating the results when it’s the best first brisket ever!  Post pix when it’s done!

UNCHeels08

Just wrapped in the stall. My wife is saying she and the kid won’t be eating it so not sure what I’m going to do yet lol. But it’s looking good. 

UNCHeels08

Foghorn said:

I'd press on.  While we know that you want to minimize the time between 40 and 140, the truth is, the inside of the meat is sterile - and there is always a few hours on the way up where you are between those temps.  Because the meat was at 110, you know the fire wasn't out long enough to let it get to room temp.  So, I'd press on.

I should have mentioned that I injected it with some beef broth (was following Amazing Ribs’ method). Which I wish I hadn’t done now since that means a lot of holes poked in it to the inside.