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  1. pete esche

    Cooking Low and Slow at 200

    Thanks for the response! I know from taking a food safety course that bacteria can be killed with heat. Thats why chicken needs to be cooked hotter and longer and why burgers may be unsafe from the surface contaminants being ground into the middle and not heated far enough. What I'm worried...
  2. pete esche

    Cooking Low and Slow at 200

    Hi!  I'm new to this forum. I've been reading about how some folks cook their briskets for a long time at 200 degrees. This sounds like a feasible idea but I'm wondering about food safety. Wouldn't this put a packer brisket in the danger zone for a fairly long time? Pete
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