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Lost temp overnight...

acolle
acolle Posts: 134
in EggHead Forum
Tossed a point on last night. 12 hours ago. All was well as I drifted off. Woke up and the grill temp was at 110º, internal at 120º. Must have lost my fire. Should I toss it? Meat does not look bad. Seems like it might have hit temp. But I have no idea. Was kind of wining it at about 250º grill temp when I crashed. Thoughts? 
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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Comments

  • johnnyp
    johnnyp Posts: 3,932
    You really should only spend a max of 4 hours between 40F-140F IT of the meat to be safe.  You've probably exceeded that.  The safe thing to do is to discard it.

    That said, I'd probably finish the cook and give it a try.  But, I'm not claiming that it's a good idea
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • stlcharcoal
    stlcharcoal Posts: 4,762
    Brisket point ?  If its beef, I wouldn't worry about it.  Lot of of competitors leave briskets sitting out at room temp for 12+ hrs at room temp during the aging process.  If you're going to run it up to 200f internal, you're going to kill anything in it.  
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  • johnnyp
    johnnyp Posts: 3,932
    edited February 2020
    stlcharcoal said:
     If you're going to run it up to 200f internal, you're going to kill anything in it.  
    This isn't really a safe way of thinking.  You're not really worried about the bacteria directly, you're worried about the toxins leftover from their metabolic processes.  The bacteria may be dead, but the toxins wont go anywhere.

    but, as I said above,  It's probably fine.  i would personally risk it, although official guidance says otherwise.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • stlcharcoal
    stlcharcoal Posts: 4,762
    johnnyp said:
    stlcharcoal said:
     If you're going to run it up to 200f internal, you're going to kill anything in it.  
    This isn't really a safe way of thinking.  You're not really worried about the bacteria directly, you're worried about the toxins leftover from their metabolic processes.  The bacteria may be dead, but the toxins wont go anywhere.

    but, as I said above,  It's probably fine.  i would personally risk it, although official guidance says otherwise.
    Yeah I hear ya......better safe than sorry.

    I'd be more worried about pork or chicken than beef.  I'd sacrifice my health for brisket.  Hahahahahaha
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  • acolle
    acolle Posts: 134
    Thanks all. Unfortunately we can't pinpoint the exact time it dropped below 140º. So we tossed it. And it was one of the best looking cooks to date. Next time I need to drink less during the cook so I don't snooze through a potential burn out. Point number 2 already back on the egg... Our cowboy beans need some meat!

    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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  • gmanrva
    gmanrva Posts: 429
    Good luck with #2
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • alaskanassasin
    alaskanassasin Posts: 8,967
    Smobot if you’re going to be a lush
    South of Columbus, Ohio.


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