Toss the Brisket?

[mgent]

Morning everybody, new to the forum but have utilized advice on here many times in the past few years. I have a specific question regarding internal temp safe zone for the 16lb brisket I’m smoking right now. I started the brisket on the smoker at 5pm. Got it up to 155 within the 4 hr time window but at about 2:30am with the IT still reading 155 I basically passed out in my recliner and did not wake back up until 5:30 am. When I woke back up the IT read 130 and it took me about an hour / hour and a half to get it back up over 140. After dog cussing myself I wondered if this brisket is salvageable or if I should chuck it and count my losses. Thank y’all

 

[TNJAKE]

Up the temp on the smoker and keep on going. You're safe

 

[SmokinEdge]

Personally, I would carry on with the cook to probe tender and enjoy.

 

[Gonna Smoke]

I think that all you've done is added cook time. Remember, beef, not necessarily brisket, is often eaten rare which is around 120℉. So from a safety aspect, I think that you're fine....

 

[jmusser]

Agreed that u hit the temp already to make it safe. Keep rolling!

 

[TuckersBarbeque]

Everyone here is in agreement. Keep going! You already hit 155 and that is more than adequate for beef (I eat my steaks at 130), so you could in theory take the brisket off and start eating it now... but that'd be gross. :)

 

[Brokenhandle]

Welcome to SMF from Iowa! These guys have you covered, just remember to post up pics!

Ryan

 

[indaswamp]

Yup...keep on cooking....let it ride, you are fine. And welcome to SMF! Come on in, water is fine....we don't bite! LOL! (Though a few of us have known to be cranky every now and then...LOL!)

Seriously, it's a great site to learn just about everything on meats.

 

[mgent]

Yup...keep on cooking....let it ride, you are fine. And welcome to SMF! Come on in, water is fine....we don't bite! LOL! (Though a few of us have known to be cranky every now and then...LOL!)

Seriously, it's a great site to learn just about everything on meats.

thanks for the responses, it’s great to finally be an active member of SMF! So glad y’all confirmed that I’m all good with the brisket. It would’ve about ruined half my day to throw that sucker away. Brisket has reached temp, is wrapped and resting in a cooler. I’m gonna go pass back out now, haha

 

[SmokinEdge]

Make it to IT if 140* in 4 hours or less and it’s GTG.

 

[mgent]

Happy with the results! Thanks again for the advice

 

[MJB05615]

Looks darn good from here. Welcome from Ga. You've already found out this is the best place to be.

 

[mgent]

Looks darn good from here. Welcome from Ga. You've already found out this is the best place to be.

Yessir, thank you

 

[TuckersBarbeque]

Looks Great! Love the deep bark.

 

[joetee]

Happy with the results! Thanks again for the advice

Very nice indeed