Another questionable brisket....

[ghostred7]

I have my thread here:

http://www.smokingmeatforums.com/forum/thread/107498/small-brisket-flat-now-with-q-view

Originally Posted by Bearcarver  

Remember now-----This is for others too------If you don't inject or probe before the meat is in the smoker for 3 hours at 225˚, you don't have to worry about how big the piece of meat is, or how long it takes to get to 140˚. I would get your smoker to 225˚ or better, put the meat in, and after 3 or 4 hours, put your probe in, and don't worry about what it reads, until it gets to 165˚ (if you're gonna foil it at 165˚).

Bear

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??

 

[pit 4 brains]

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..

 

[Bearcarver]

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.

Bear

 

[ghostred7]

@Bear...ya...that was pretty much what I was askin. 

@Pit...baby steps man, baby steps :D

 

[SmokinAl]

Sounds like Bear has you covered.

 

[ghostred7]

Ya....no one got sick, so I made it this time.