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Brisket Safety Question
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reh111
Posts: 196
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?
Comments
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I’d toss it but I’m overly cautious.
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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.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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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
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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 ;-)
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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
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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
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Drink some liquor with it and you’ll be fine!
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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______________________________________________I love lamp..
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Cornholio said:Drink some liquor with it and you’ll be fine!
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