Brisket still good?

Discussion in 'Beef' started by classic, Jul 3, 2015.

  1. classic

    classic Newbie

    I was asked to smoke a Brisket last minute and I only had enough pellets for half a hopper and was going to transition over to my kamado (plenty of Oak on hand) to finish the smoke. I rubbed (lots of kosher salt and pepper) and then put the brisket onto smoker (250 degrees) at 3am. I awoke at 7:30am and fire was out due to lack of pellets. I know it cooked at 250 until at least 5:30am to 6am. This morning the meat had already turned red (smoke ring before bark forms + using a cherry blend pellet) and had heavy smoke smell.

    My guess is it sat at room temp on the smoker for no more than 2 hours (probably more like 1 hour to 1.5 hours max). It was cool to the touch but that would be expected in that time frame. I doubt the internal temp was above 140 when fire went out... but again it sat for no more than 2 hours, more like 1 to 1.5 hours.

    At 7:40am, I immediately put it in my oven set to 325 as I prepared and got the kamado to temp... it is now back on the kamado with heavy good smoke which is at 275-ish temp.

    Thoughts on food safety issues if I cook rest of day and bring brisket temp to where I like (205 degrees)?

    -Cooked at 250 for 2.5 - 3 hours.

    -Sat on smoker for 1 to 1.5 hours with no added heat after fire went out

    -Cool to the touch at transition to oven preheated to 325.


    I am feeling pretty confident there is no issues with that time frame from other posts and info I have read. People had this happen and MUCH longer time frames. In addition, I have at least 2 hours based on food safety guidelines and I know the external did reach beyond 140. The internal meat was never penetrated or injected by me... not even with temp probe.

    Would still love to hear anyone else's experience, thoughts,  or stories like this one if you have them.

    I think I was just being paranoid due to lack of sleep.


    (if you are curious... I didn't just do the whole smoke on the kamado because I have better results with the pellet blend I use so wanted to get a good initial smoke with that)
    Last edited: Jul 3, 2015
  2. inkjunkie

    inkjunkie Master of the Pit

    Always interesting to read the comments on these type of threads. Almost always 50-50 on toss vs keep on keeping on...
  3. okie362

    okie362 Smoking Fanatic

    I say eat it! :D
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If it was not probed, injected or anything your fine
  5. From everything I've read on these forums these past years, Piney is correct.
  6. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I've rescued several briskets after the fire went out over night. 

    I think you will be fine. Just make sure that the internal temp gets to 200 on the kamado. At 1-1 1/2 hours with no more heat you should still be ok I think. Much longer than that and I would be wary though.
    Last edited: Jul 3, 2015
  7. okie362

    okie362 Smoking Fanatic

    Then again I eat food from street carts in India soooo,,,,,,
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yep, what Piney said.   Longer version is that the time spent in the 250 chamber temp took care of anything on the outside of the meat.   Inside of brisket was intact, so that 40-140 rule doesn't apply.

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