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Help! Fire went out

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rslynch
rslynch Posts: 3
in EggHead Forum
Long time reader of the forum!  Attempted my first overnight 11lb packer brisket cook, unfortunately fire went out!
brisket on at 9:15, at a dome temp of 235
at 3:50 am, fire was going and brisket was 143 internal
sometime between 3:50 and 7am fire went out.  Egg temp was 135 a brisket had dropped to 127.
advice, is it ruined or since got above 140 for a time is it ok?  Im leaning towards chock this up as a failure and find something else to serve tonight!  Thanks for any suggestions!
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  • Jstroke
    Jstroke Posts: 2,600
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    Eat it, or send it to me and I will make Chile out of it.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • RedSkip
    RedSkip Posts: 1,400
    edited September 2016
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    @rslynch

    Ur fine, not even close to being done.  Fire up the egg and keep cooking.
    You still have hours in the stall (+160F) which will kill anything.
    Large BGE - McDonald, PA
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  • gdenby
    gdenby Posts: 6,239
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    I did a couple of measurements some time ago. It takes nearly 2 hours for a dome temp of 250 to drop below 140 when the fire is put out. Not likely the meat was in the "danger sone" for more than the food safety 4 hours.
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  • rslynch
    rslynch Posts: 3
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    Thanks, egg is going, brisket back up to 145!   Just hope it will be ready for dinner at 7 tonight
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  • xiphoid007
    xiphoid007 Posts: 536
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    I agree. You will have hours at 160 or above and thus will kill anything that would've grown.

    It might be a little dry so you may want to consider wrapping. (Gasp!)

    Not to start a fight, but you may wind up with a juicier product with wrapping. This is a blind guess, but it seems to make since since total cook time will be longer.

    Either way, I would eat it. If it's dry, just make some sauce or make it into chili. It'll still be awesome.

    By the by, I had the same thing happened. With ribs and they were fine. I honestly couldn't tell the difference.     
    Pittsburgh, PA - 1 LBGE
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