Brisket safety question

Moleman

I placed a brisket on last night using the flame boss 500. Somehow I lost power but just to the fan. So the temp fell to just below a 100. Was it in the danger zone too long? I put the graph of the cook below. I planned on using this mainly for chili so I’m not worried about the timing of the cook but the safety. Thank you. 

lkapigian

I would not worry about it, you will be above 140 plenty long enough to kill any that probably wasn’t there anyway, your salt did the trick in the beginning and there is no bacteria inside, rock on with the cook 

Moleman

thank you thank you sir. I always appreciate the advice I get here.