Need Help, can I eat what I just cooked?

Discussion in 'Beef' started by fergie q, Oct 5, 2014.

  1. fergie q

    fergie q Newbie

    Hi so im a first time smoker, I dont have a smoker yet so I used my BBQ grill and a dual hot plate with 2 pie tins of soaked wood chips. I turned on the burner and once the smoke started I put a 3.5 lb brisket on. I kept going out every 45 min or do to check the tepm but it was really low, I think to low to cook it. It did get a little color on it after 4 hours I decided to bring it in the house and put in a 225 over for about 4 more hours. Once the meat reached a temp of about 150 I wrapped it in foil and cooked it until internal temp was 190.

    So the question is can I eat the meat, I saw something that talked about the carcinogens building on the outside if not cooked properly.

    If someone could help, I would take the words of wisdom.

  2. geerock

    geerock Master of the Pit SMF Premier Member

    Not sure what you mean by cooked improperly and carcinogens. I'm pretty sure the food is safe, but I would guess its going to be a bit tough at 190 IT. And if you're saying you grilled a brisket it may be real tough. But take a bite and see where you are. Good luck.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Fergie, welcome to our little community and invite you to call this home . . .[​IMG].

    What I'm reading sounds like a build-up of creosote (oily substance from cooking with wet or soaked chips ).

    You won't have any problem with it other than a bit of a bitter taste, sauce helps here...[​IMG]

    Guys help me if I am wrong ...     The amt. of carcinogens on the meat is negligible and is a product of cooking for long periods as in slow smoking ... or the amt of "White - off colored " smoke  during the cook... you want a light 'bluish' colored

    smoke , a cleaner burn . Bitterness will decrease dramatically and the food will have your nice smokiness you want... What you have done (wrapped and in the over) is a good way to finish the meat and with  4 hrs. of smoke on it you

    should be good to go , smokey , but not bitter...  Your biggest mistake was soaking the chips . You need to set the chip pan away from the burners , and preferably in a "Non-Gasser"  , to smoke -not smolder , only partially burning the wood products

    thus giving the white smoke ...   Slow down and let the smoke turn blue and continue .

    Your smoker woes can be fixed with a trip to Craigs list and looking for a 'Smoker" either charcoal or wood burning . They are usually cheap ( sold by some poor dude that got Jaded with the work in getting a good smoke the first time ... don't work

     that way ,you got to practice to get  proficient at your cooking .   When we ( as a group ) started , we had miserable out comes in the first cookings , however , with the help of a "Cooking Log Book" and practice , you'll become a good / better cook.

    Take the first smoke with a grain of salt . . . and keep trying . My "Matra" is PATIENCE , and will hear me mention it a lot . . . BBQ is , to me , a laid back , enjoy a beer , and relax type of activity. (Coffee if you don't drink , like me) [​IMG].

    Send some Q-view of your deeds , and tell us what you did . A lot of really good Smokers here and the help is only a keyboard away...

    Have fun and as always . . .
  4. [​IMG]  Yes it is safe to eat.

    Happy smoken.

  5. There is a concern with any meat known as the "4 hours 40 to 140 rule". I.e. the meat should be cooked to at least 140 degrees (internal temp) in less than 4 hours after removal from the fridge. While anything alive in the meat is certainly dead at IT of 190, *if* certain spore-producing infectious organisms existed they can produce heat-stable spores which could get you sick. It sounds like you might have violated the rule if it wasn't already at 140 after 4 hours on the grill.

    Likelihood is low of this being a problem, so I'm sure it was fine, but something to keep an eye out for in the future.
  6. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    You should be fine.

    The 40-140 in under guideline refers to comprimised meat like ground meats and injected meats (some feel if you probe the meat too, I not so much). A brisket is considered a whole muscle.
  7. venture

    venture Smoking Guru OTBS Member

    Assuming you did not inject or mechanically tenderize the meat? Or do anything else that would take it out of the category of "intact muscle meat"?

    I think you will be fine.

    Good luck and good smoking.
  8. Apologies... For some reason I thought the 40-to-140 rule applied to all meat, not just meat that had been compromised.
  9. Not a problem. Chef JJ gave us a good explanation on the 40-140 rule a while back. I wish I could remember the thread. It is a very good read. It should probably be made into a sticky. It was in someones thread so I can't even search JJ's threads to find it for you.

    With all of that said. Everyone remember when in doubt throw it out.

    Happy smoken.


Share This Page