1st Overnight Brisket Cook On SNS

[CRO]

I have it cranked to 330 now and I can't get the meat above 165. I'll wrap at 175 or so. I'll see how it looks after resting and if it looks juicy I'll give it a taste if it's dry, I won't bother.

[Jerod Broussard]

If it's dry that would indicate very low water activity levels thus possibly making it more safe.

[CRO]

It's going to be hard to pitch this. It smells and feels awesome.

[David Parrish]

I really think it's fine. Safe bet is to eat a small piece and see if it disagrees with you.

[fzxdoc]

Takes a couple of hours for that to happen (in my experience), David Parrish . OTOH, as Huskee says, the probability of something bad happening is most likely pretty small.

Kathryn

[FLBuckeye]

You can get food poisoning past a week after eating contaminated food. Everyone is different. Contaminated food may not taste bad but still can get you (or others) sick

[Jerod Broussard]

If it was a turkey I would have thrown it into orbit.

[CRO]

Thank god it wasn't an $150 Wagyu Brisket

[Jerod Broussard]

I doubt you would have slept as much.

[CRO]

You know what I learned? I could of started it much earlier and let the temps settle in, then go to sleep. The way these stall, I could of just cooked it around 230 the next morning to kill time until dinner time.

[Jerod Broussard]

If it makes you feel better my temps rarely dip, they just take off and darn near BURN the meal!!

[ribeyeguy]

Not advising anything but if it were me, I'd eat it. Worst case you're sick for a couple of days, that's a couple of days off work! Always look for the silver lining.

[RonB]

I had survival training in the military and was taught that if you are looking for a wild edible plant to eat, take a bite and wait two hours. If that doesn't bother you, try a small amount and wait again. If nothing happens, it's probably safe.

I'd suggest letting your mother in law try it...

[fzxdoc]

You're killin' me, Smalls! RonB Funny suggestion. Uh. Wait. I'm now actually a mother-in-law. Hmmmm. Time to rethink this scenario.

[RonB]

Big Grin Big Grin Big Grin

[CeramicChef]

I'm firmly in the "Toss It" camp. It only takes once getting food poisoning to know you NEVER want it again. Been there, done that, not looking for a return engagement!

To my mind, better safe than sorry!

[fuzzydaddy]

1 time years ago (before I discovered amazingribs). Crock pot was failing and did not get up to temp. The overnight chuckie made my wife and I crazy sick. Never again will I see what happens because I know the feeling. I also will never ever put a chuck in the crock pot again!

[CRO]

On this positive note; I have two rack of ribs in my Pit Barrel and the temp is rock solid at 234. That has never happened before. I have a water pan on the "Great Grate" and I did close my bottom vent a little from where it has been.
Thank you everyone for the advice, I'll let you know what we do.

[fzxdoc]

Yeah, if you've ever been sick with food poisoning, you think twice about taking chances. Ask me how I know.

I read somewhere that(single) men, ages 25 to 40, are much more likely to suffer food poisoning than women of the same age group or any person of any other age group. Must be the testosterone thing. Oh gosh, I hope that doesn't sound sexist. If it does, sorry!

Anyway, CRO, let us know what you decide, and how it all turns out in the end (pun intended). Just kidding. Again.

Kathryn

[Jerod Broussard]

Testosterone is NOT an advantage.

[fzxdoc]

Not when it comes to food poisoning, apparently. Thanks for the laff, Jerod Broussard.

[ribeyeguy]

I had survival training in the military and was taught that if you are looking for a wild edible plant to eat, take a bite and wait two hours. If that doesn't bother you, try a small amount and wait again. If nothing happens, it's probably safe.

I'd suggest letting your mother in law try it...

LOL! Best suggestion yet!

[Jerod Broussard]

I read that one out loud for my mother-in-law.....she laughed a lot.

[CRO]

It's doing its rest in the oven now. I've texted my neighbors about it and they said they're in.
If you look at the "Stall Graph", I was only 10 or 15 degrees below where I should of been for about 1 hour. If I remember correctly, the meat temp did get to 140 than dropped to 135 at the 6 hour mark.
Guests arrive around 6:30, we'll see.

[Jerod Broussard]

Well you definitely have had the most non-boring overnight cook I have ever seen.

As long as CRO does not stand for Chronic Rectal Overdrive you should be good.......

[RonB]

Where's the d@$n like button. Big Grin Stick Out Tongue

[fzxdoc]

Jerod, Jerod Broussard , you crack me up.

K.

[Dr ROK]

If you look at the sous vide chart from the link I posted, you can cook a 3" thick piece of meat at 131 F for 6 1/2 hours and it will be pasteurized. You cooked for several hours at 170+ and then bumped up to an even higher temp. It should be fine. The recommended cooking time for chuck roast from this source is 28 - 48 hours at 131.

[Dr ROK]

Fahrenheit

[Mickeylou5]

Personally, I don't think you have too much to worry about. Cooking at lower temps such as this cook can be risky, but like Huskee said, your cooking temps were not in the danger zone. The meat being at 130 for three hours isn't the temp the meat was exposed to during that three hours. That's the internal temp, and there shouldn't be any contamination internally unless you poked a bunch of holes in it to tenderize. If you did, this can transmit bacteria from the surface.

Here's a link to a sous vide site that lists how long you have to cook at a specific temp based on the thickness of the meat. In a nutshell if you cook at lower temperatures you have to cook for a longer period of time. You increased your temp so you should be ok.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

I agree with doc. If it was ground meat I would be concerned, however a large whole piece of meat I would not be as concerned.