- Sep 3, 2016
- 2
- 10
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
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