Smoker went out last night

Discussion in 'Roll Call' started by the coach, May 25, 2013.

  1. the coach

    the coach Newbie Weber Smokey Mountain went out last night.  I put a 10 lb brisket on at 1 am and when I went to bed a 3 am the smoker was steady at 230 F.  Got up at 5:45am to check and the fire was out (lid was cool to the touch).  Quickly got another fire going and got the brisket up to 140 F by 6:55am  The meat needs another 8 hours (all above 140 F).  Will the meat be fine??
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Did you probe the raw meat, or inject it with anything?  If you pierced the surface of the raw meat, there is a chance you pushed bacteria into the muscle, in which case the food safety rule of "40-140* in 4 hours" would apply.  If I'm reading your post correctly, it took the meat almost 6 hours to reach 140*, and shouldn't be trusted if you probed or injected it when it was raw.  You certainly don't want to make anyone sick.

    If you didn't probe or inject before cooking, it'll probably be just fine.

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    And by the way, Welcome to the forums!  Just ask any time you need help, and the good folks here will come to your aid.

  4. the coach

    the coach Newbie

    It was not probed or injected.  I just put the thermometer in at 6:55 am.  
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    As long as you didn't pierce the surface before cooking, you'll be just fine, and the brisket should turn out great. 

    We love to see pictures of your cooks, so if you get a chance, take photos and show us how it turns out!

    Good luck!

  6. fwismoker

    fwismoker Master of the Pit

  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Just get you a good wireless thermometer w/ the remote feature. Set your high and low temps. It will alarm if you get to high or low.
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us the coach, :welcome1: from North Dakota!
    Be sure and post pics of your brisket, as we love pics!
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello, Coach. Welcome to our World. Glad to have you and hope you stay. Good people and good info.

     Now, why did you go to bed? The fun is in staying up with your meat and chew the fat with a Buddy. You can sleep after the fun. [​IMG]

    Have fun and as always . . .
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You will get better answers to your questions in regards to your climate.

    Jeff offers a free 5 day E-Course.  It's packed with great information to matter what your experience level might be!  

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Happy Memorial Day! [​IMG]

  11. the coach

    the coach Newbie

    Thanks for all the info.  I've been smoking meat for three years and never had this happen before.  The brisket is doing great!  Moving along at 170-175 F.  The bark looks fantastic (used a coffee rub and a coffee flavoured beer to help keep it moist) and the smell is amazing.  Supper will be good tonight.  
  12. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us!
  13. dwalsh3765

    dwalsh3765 Newbie

    I started smoking at midnight smoker was at 225 went to bed at 330 smoker at 240 meat at 130 woke up at 630 meat dropped to 105 smoker just warm can I save the 10# pork butt I did install a probe in the raw meat
  14. [​IMG]   Good afternoon and welcome to the forum, from a cold and rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about             everything.


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