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1st Overnight Brisket Cook On SNS

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    #31
    And we never heard from him again...

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      #32
      We all survived and it was awesome. See my post under Kettles, Celebrating 1st Awesome Day Of Spring

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      • mayapoppa
        mayapoppa commented
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        Had me worried there for a minute!

      • Medusa
        Medusa commented
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        Good to Hear! TG!

      #33
      I really don't get what you are all saying about the meat being under temp. I'm not a doctor any more but, I believe that the piece of meat that we are talking about will be cooked to 205 deg. What's the problem?

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        #34
        Per fsis/usda Appendix A (time/temp requirements for RTE meats), meat held at 130F for 122 minutes achieves a 7 log reduction in salmonella and may be considered RTE. Appendix B is for chill times. 130 to 80 in

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          #35
          Not sure if it's the same document or not, or the same revision, but it also states this:

          Dwell times of greater than 6 hours in the 50°F to 130°F range should be viewed as especially hazardous, as this temperature range can foster substantial growth of many pathogens of concern. And, a knowledge of the specific product and factors that would favor or inhibit the growth of various bacteria is essential.

          Before reading that document, I probably would have argued that, as long as it was cooked to a sufficient temperature later in the cook there would be nothing to worry about. If I am reading correctly, apparently that was an incorrect assumption. It is possible, with sufficient time within a temperature range, for the pathogens to grow to a sufficient level that subsequent cooking is not sufficient to make it safe.

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