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What temp is too low to cook brisket

I am freaking out a bit so I did not spend much time searching for the answer.

Put a 14lb brisket on last night at 11 pm.  Temp was between 225-250.  Got up this morning and the temp of the egg showed below 200 and the meat temp was 109.  I am not sure how long it took for egg temp to drop.  I opened the vent and the temp jumped back up in no time.

Did I ruin this brisket.  


  • xiphoid007xiphoid007 Posts: 532
    That doesn't seem bad IMHO. As long as fires still going, just let it heat up a little and keep going.

    How far below 200? 190 should be fine, but 140 would be worrisome.
    Pittsburgh, PA - 1 LBGE
  • IQthere4iamIQthere4iam Posts: 106
    edited April 2016
    Not sure. My digiq  is on the fritz so I am just going off the egg thermo. Just saw it was under 200. I know it just did not go out because the fire started back quickly.  It had to be above 225 for a few hours last night
  • Crystal79Crystal79 Posts: 21
    You're fine.  What time do you plan on eating?  I'll defer to the many brisket experts, but in my experience, at 225, 14 pound brisket temp only 109, you still have many hours to go. 
    I'm not bad, I'm just drawn that way.
    - LBGE - located in NEPA

  • IQthere4iamIQthere4iam Posts: 106
    edited April 2016
    I've done probably 30 large Briskets in the past, so the brisket cook I am not worried about, will adjust temp as I go to meet my timeline. (did not mean for the to sound condescending). This is just the first time I had the big drop for a long period.  
  • SmokeyPittSmokeyPitt Posts: 10,391
    Any temperature above 140 and you are technically still cooking the meat.  You can drop below 140 for many hours before it is any risk.  I think you are perfectly safe. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • IQthere4iamIQthere4iam Posts: 106
    Thanks for talking me off the ledge. If anyone gets sick, I will blame my sisters mac n cheese :)
  • gmacgmac Posts: 1,814
    You won't get sick because you will get it over 190 before you are done which will kill most anything on there anyway. You either get sick from eating live bacteria or toxins produced. Since you aren't in an anaerobic environment you won't get much in the way of toxins and you're gonna cook the meat well so either way you're fine 
    Mt Elgin Ontario - just a Large.
  • dougcranndougcrann Posts: 1,129
    So what's the truth about that whole 40-140* in 4 hours?
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