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Quick question...

MCRyan
MCRyan Posts: 167
in EggHead Forum
Started my brisket cook around midnight, over slept and at 5:30 this morning, the dome temp was below 200 and the internal temp of the meat was around 140.   Am I okay to ramp it back up to 225/250 and finish her out?   Makes sense to me.  Looking for support.  Thanks All!!!
XLBGE, SS table
McKinney, TX.
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Comments

  • Foghorn
    Foghorn Posts: 10,326
    Yes. Ramp up. 140 is food safe. 

    And it’s really only the outside of the food that matters during the cook. If it never got below 200 nothing is alive on the surface of the brisket. 

    Cook on. 

    XXL BGE, Karebecue, 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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  • MCRyan
    MCRyan Posts: 167
    Thanks Foghorn.  Would have hated to trash a 10lb prime!!!  Whew...
    XLBGE, SS table
    McKinney, TX.
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  • Foghorn
    Foghorn Posts: 10,326
    Happy to help. This forum has helped me many times. Plus, if it weren’t for this forum I wouldn’t even know the answer to that question.

    Pay it forward.  

    XXL BGE, Karebecue, 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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  • MCRyan
    MCRyan Posts: 167
    You bet!   Hell of a resource.   

    Makes me wonder...  what is the breaking point where you throw in the towel and it’s not safe?  When it gets “cold” and drops below 120 or so?  

    Just wondering.   Thanks again.  
    XLBGE, SS table
    McKinney, TX.
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  • lousubcap
    lousubcap Posts: 37,913
    As above.  Don't know your target slice and enjoy time but if you are now well behind schedule you can dial it up to the high 200's even low 300's to speed the cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • MCRyan
    MCRyan Posts: 167
    No time frame at all, thankfully.  No rush.  So, I’ll just dial it up and watch the magic happen  =)
    XLBGE, SS table
    McKinney, TX.
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  • Foghorn
    Foghorn Posts: 10,326
    MCRyan said:
    You bet!   Hell of a resource.   

    Makes me wonder...  what is the breaking point where you throw in the towel and it’s not safe?  When it gets “cold” and drops below 120 or so?  

    Just wondering.   Thanks again.  
    When the grill temp drops below 140, in theory, bacteria can start growing on the surface of the brisket. I’d probably feel OK restarting the grill as long as the grill was above 125 or so - if it’s me. But when giving advice on the Internet I’d tell you to throw it away if the grill temp got down to 139...

    XXL BGE, Karebecue, 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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