Brisket Safety Question

reh111 · August 2018

Put the brisket on the medium BGE about 6 last night figuring to smoke for about 12 hours at 225 - when I got up this morning the fire was out, no temp in the cooker and IT of the brisket was 105 - cranked the fire back up and am cooking at about 250 - is there a concern about the safety of eating the brisket once it is done?

DoubleEgger · August 2018

I’d toss it but I’m overly cautious.

Foghorn · August 2018

If the grill temp was below 140 for very long I’d err on the side of caution and toss it. Since you don’t know, you have to assume the worst.

Bummer.

unoriginalusername · August 2018

Did you check it at all in the hours after you put it on? If it was still 225 at midnight I’d be tempted to save it. If your fire went out at 6:30pm it’s food poisoning waiting to happen

reh111 · August 2018

Thanks all - I checked it at 10 pm before I turned in and everything was fine - guess I'll let it go till 200 wrap it and eat some myself - if I live then I'll let the others in on it ;-)

Mdames501 · August 2018

FWIW the USDA says once it’s below 140 you got about two hours where it’s still safe. So depending on what time you first checked this morning, that might help you out

reh111 · August 2018

Thanks but I have no idea how long it was below 140 - I checked it about 6:30 and got the fire going again by 7:00 - still debating on whether or not to risk it

Cornholio · August 2018

Drink some liquor with it and you’ll be fine!

nolaegghead · August 2018

Mdames501 said:

FWIW the USDA says once it’s below 140 you got about two hours where it’s still safe. So depending on what time you first checked this morning, that might help you out

by that measure, virtually every brisket done low and slow should be tossed.

reh111 · August 2018

Cornholio said:

Drink some liquor with it and you’ll be fine!

Best advice all day

Brisket Safety Question

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