Fell asleep smoking brisket

[stanman814]

So I'm thinking I have to chuck this brisket in the garbage, but before I do.... I'd like to just run the scenario by the people on this site.

Here is how things went down:
8:00pm - Brisket is on; Smoker temp is at 270
9pm to 3:30am - Smoker temp hovers around 250 (I had just kept throwing a handful of coals on around once an hour); Internal Temp of Brisket peaks at140
3:31am - FALL ASLEEP
6:15 am - WAKE UP! Temp of pit is 125; Internal temp of brisket is 115
6:30am - temp of smoker is at 280
7:30am - temp is sitting at 260

My concern is that the internal temp of the brisket was in the danger zone for too long and should throw it up but would welcomes everyone's opinion.

[DaveD]

I would not throw this away. If it was at 140 at the start of your 3-hour sleep, it was likely below 140 for only an hour or two and it will have many hours to come of temps well above that. I think the odds of a food safety issue are extremely low, and if it were me, I'd plow on ahead. Let's hear what others think though, I've got only a couple years under my belt in this game (only five briskets) and there are some seriously experienced folks here...

[captainlee]

I don't know. Internal never hit 145 then dropped for hours. I would be skeptical. Depending exactly where your probe was it's possible it could of been at a lower temp in other areas. I would chuck it, but that's me.

[tstalafuse]

I think I would cook on. It doesn't sound like it would have been outside the safe zone for more than a couple of hours at worst...

[stanman814]

I appreciate y'alls input!

Great point on probe placement captainlee, I did place it in the thickest part of the brisket.

My thinking is similar to DaveD, I feel like if I bring the internal temp of the brisket up to 203, any bacteria would die.

Fortunately, my stick burner is big enough to handle the brisket in addition to 2 baby back ribs, a 3.5 lb trip tip, and a few venison sausage links. So, I'm just going to load this rig up and let the brisket ride for now....

[Steve B]

Yup. Let it ride on.
That puppy will spend lots of time well above the danger zone temp wise going forward. You should be fine.

[58limited]

You are fine, unless you blade tenderized the brisket there shouldn't be any bacteria in the interior. If you held 140^o for 12 minutes or longer it killed anything anyway.

[realdocBBQ]

This. No bacteria to speak of deep in the muscle. Not enough for sure to reproduce in a logorithmic enough manner to cause problems. Anything at the surface was long dead before that. Smoke on!

[Oak Smoke]

58limited , that’s an interesting idea. I haven’t considered blade tenderizing a select brisket. It should work wonderfully. The grain runs horizontal to the surface and it will be cooked to well above 160 F. I’m going to try that when I get the urge to smoke a select brisket again. As usual you’re brilliant. Thanks!

[58limited]

Oak Smoke That sounds like an interesting experiment, be sure to post your results. I've never blade tenderized a brisket myself, I was just pointing out that bacteria will not be inside a thick muscle unless mechanically deposited there somehow - such as by blade tenderizing.

[bbqLuv]

it should not be a problem if you cook the brisket to 204*F internally.
Go for it.
Don't for get pictures.

[Michael_in_TX]

Just noticed where you are. I commend you for your bravery cooking a brisket in this weather. (I'm halfway between the beltway and Galveston so I am probably getting the worst of it.)

[58limited]

I'm starting my cooks earlier than I intended because of the radar map. I'm in Port Arthur and it looks like it will start raining here this afternoon - I should be done with the sausage and tri tip by then.

[Michael_in_TX]

58limited I've had a steady rain all day, more intense in the morning. My rib cook is not looking likely. :/

[58limited]

Dang. I've made decent ribs in the oven - sacrilege, I know. But they were good. At least I didn't boil them.

[RichardK]

Your Pit and outside of the Brisket was over 250 for over 7.5 hours. Since the Pit cooled from 250 to 125 in 3 hours, it was not below 140 for very long. There was nothing alive on the outside. You eat meat that has been on the platter for 2 hours at about 100.

[Alan Brice]

My last brisket lingered under 150 for nearly 6 hours. Power on and take it to 200*. Yer nose knows. If in doubt throw it out.