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911 Brisket HELP

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JMCXL
JMCXL Posts: 1,524
in EggHead Forum
started 2 briskets last night at 10 pm, I had started the EGG at 8:30pm and all was good. It's a lot of meat and the temp didn't want to get much higher than 235-250, but that's fine. I watched the temp until midnight ( after that incredible hockey game). Got up at 6:15am and the fire was out. Fire chased a path to one side and died. The meat proble at 105. Am I ok with restarting and finishing the cook? I am feeding friends at a graduation party And don't want anyone to get sick. Someone out in Egg land must know the safe right thing to do. Thanks for any advise, I am really freaking out.

Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
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  • SmyrnaGA
    SmyrnaGA Posts: 438
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    Just reload, relight and keep cooking.  The meat should be fine. Any bacteria on the surface of the meat was killed when it was exposed to the 230-250 heat.  It will also be in the stale at 160 for several hours.

    More experienced experts will chime in later.

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    What was the temp of the egg when you woke up??
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  • JMCXL
    JMCXL Posts: 1,524
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    Got the Egg back to 245, just not sure if we should eat the brisket!??!
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • Foghorn
    Foghorn Posts: 9,835
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    I would reignite and cook it. Meat temp is above ambient temp so the fire hasn't been out that long. And brisket is not ground beef - or blade tenderized. There are no bacteria internally - only on the surface. The surface has been exposed to temps at 235-250 for hours so those bacteria were killed. And as soon as you start the egg back up the surface will be exposed to high temps again. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JMCXL
    JMCXL Posts: 1,524
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    The egg temp was warm i could move the stone without a glove. I am back all fired up. I trust the brisket gods will protect me. Just worried about feed others and getting sick. Thanks for the responses so far, sounds like it will just take a little longer to get the probe like Butter
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • saluki2007
    saluki2007 Posts: 6,354
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    You will be fine.  Let'er rip.
    Large and Small BGE
    Central, IL

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  • RedSkip
    RedSkip Posts: 1,400
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    Good to go, you have hours above 165F to kill off all bacteria.  Remember, you need to get to 190-205 (depending how it probes) to reach the finish line...
    Large BGE - McDonald, PA
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  • cazzy
    cazzy Posts: 9,136
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    You're fine!  This isn't the first time this has happened...and as I recall, nobody has died in a few years.
    Just a hack that makes some $hitty BBQ....
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  • JohnInCarolina
    JohnInCarolina Posts: 30,947
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    cazzy said:
    You're fine!  This isn't the first time this has happened...and as I recall, nobody has died in a few years.
    Yep.  The last couple of times people died we never heard from them again on the forum, so it's not like anything really terrible happened.
    "I've made a note never to piss you two off." - Stike
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  • slovelad
    slovelad Posts: 1,742
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    May grow an extra arm... but who couldnt use another hand for grilling, right? 
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  • calracefan
    calracefan Posts: 606
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    Flame Boss Time !
    Ova B.
    Fulton MO
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  • lousubcap
    lousubcap Posts: 32,341
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    As above, don't know when you have to slice and serve but you should aim for a couple hour FTC if possible.  You may want to run the temp a little higher to ensure you get inside the FTC window and are not stressing to punch it home. FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Chubbs
    Chubbs Posts: 6,929
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    Just tell others to bring food to the shindig and they won't know what got them sick. I kid. 

    You should be fine. First any bacteria were likely  killed with the temps. Second the heating back up should kill any that remain. 

    Few things of concern for next time. The fire should not go out. Like never. If egg wasn't getting over 230 or whatever and egg was wide open there has to be lack of oxygen flow internally. Usually the little holes in the factory fire grate. Shine flashlight up there or see if you see fire glowing through grate holes. If not the holes are blocked with ash. You can poke them with coat hanger to clear holes. There's an off chance your lump could have gotten damp but thinkyou would have known that. The temp should be stabilized for a good while before meat goes on which sounds like you did. How do you light lump? Shouldn't trail to a side and go out without other pieces igniting. Unless you didn't have enough lump in. For long cooks always fill to top of fire ring to be safe. Enough lump (fuel) and airflow (oxygen) and you should never go out. If you had enough lump you had to have O2 restricted somehow likely how I mentioned above. 

    Good luck. Remember to cut against the grain and shoot for probe with no reistance. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Tailgate215
    Tailgate215 Posts: 17
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    I lost 3 pork butts on an overnight cook because the fire had a 'chimney' effect.  The lump burned hot until I went to bed, but then straight down and never spread.  I didn't take the chance with the pork but brisket should be fine, IMHO. 
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  • SmyrnaGA
    SmyrnaGA Posts: 438
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    @JMCXL So...  How did the briskets turn out?

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • JMCXL
    JMCXL Posts: 1,524
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    SmyrnaGA said:
    @JMCXL So...  How did the briskets turn out?
    All was good, feed about 50 people with some chicken wings and thighs along with brisket, many complements and think 2 eggs sold. Lots of interest in how the egg works. 
    Thanks for the feedback gave me peace of mind.
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter

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