Another questionable brisket....

Discussion in 'Food Safety' started by ghostred7, Jun 11, 2011.

  1. ghostred7

    ghostred7 Smoke Blower

    I have my thread here:
    My gut says based on this, it should be fine.  I didn't think about probing temp until ~3.5-4hrs.  It was @ 135* then.  Thoughts on potential danger??
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks like you had it at proper cooking temps so i don't think stabbing it after 3+ hours will hurt. Good lookin brisky there... Now you need to do a packer so youl have the point for burnt ends..
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe I'm missing something---Everything looks fine to me.

    I think you're asking "Since it was only at 135˚ when you probed it at 3.5-4 hours, is it still OK?"

    If that is your question, the answer is "Yes--that is great!" ----It also shows how close you would have come to not getting it through the danger zone, if you would have injected it or probed it before you started.

    Since you didn't probe it until 3.5-4 hours, that 40˚ to 140˚ in 4 hours doesn't pertain to you. All you have to do is complete it to the temp you want, like you have been doing since.

  4. ghostred7

    ghostred7 Smoke Blower

    @Bear...ya...that was pretty much what I was askin. steps man, baby steps :D
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like Bear has you covered.
  6. ghostred7

    ghostred7 Smoke Blower one got sick, so I made it this time.

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