Forgot and Left my cooked brisket flat wrapped in foil in off microwave for 12 hours before I discovered my snafu. Meat had been cooked to 203 and wrapped in foil tightly and resting. I FORGOT about it. Is it still alright to eat?
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
If the meat temp fell below 140F you are in the danger zone. The danger zone is 40F to 140F. At the 2 hour mark, you are almost definitely in danger and should not touch the meat.
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
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Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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You probably had enough heat applied to kill every single living thing on the surface of the meat 10 times over. With that said, I can't imagine the texture being anything but "chopped suey."
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Yes, but after cooking ... sitting in the danger zone allows new bacteria, etc. it’s not worth the risk.
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Agree with Jerod Broussard. unless it was grossly contaminated during the wrapping stage, it's very likely OK. If it doesn't smell bad, I would eat it (after reheating).
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As I commented elsewhere, it is not the bacteria that is the problem. Yes, fresh bacteria will grow. And yes, re-heating will kill them. But ... re-heating will not get rid of the toxins that they produced and THAT is the problem with the danger zone. When in doubt, throw it out (or give it to that "special" friend).
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Club Member
- May 2016
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- Huntington Beach, Ca. Surf City USA.
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Erik S.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
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Dot
lots of probes.
Fireboard
You could always test it on your MIL. If she survives, it's probably safe to eat depending on how ornery she is.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Could a slow re-heat, maybe in a sous vide style, make it safe again? Wouldn't have take all the back to 203.
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Club Member
- Sep 2015
- 8034
- Colorado
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Originally posted by texastweeter View PostYou are gonna have one super happy dog.
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They are supposed to be susceptible to copper-head bites too... somewhere along the line, I think my Jack Russell never got the memo.
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texastweeter - Jack Russells are seriously special cases ... 😎 ...
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Yes they are, indeed. They are too smart for their own good. We have a 9 year old AKC registered Jack Russell rough coat. best snake dog on the planet. Killed a HUGE 25lb coon once by herself. Coon took a hunk out of her side I had to stitch up and watch but other than that she is indestructible. (not immune to skunk spray though)
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Founding Member
- Jul 2014
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- Las Vegas, NV
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I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
If you don't mind facing a potential lawsuit give it to that "special" friend who is always borrowing money or tools or invites themselves to parties and just won't leave you alone.
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Originally posted by Joebuck View PostThanks Guys!! Ya'll should see the smiles on my yellow labs face! they loved it...Well the Point was Delicious. the Flat we will never know!1
1. If that brisket was a toxin infested mess you probably should have thrown the cooker away too.
2. But seriously, it would take some outrageously wicked contamination by something like Staph aureus to even come remotely close to a toxin mess on a brisket taken to 200+ internal simply by dropping down into the danger zone. Salmonella, E. coli, Clost. perfringens don't create toxins on the meat, that is called Intoxication, Salmonella sickens by infection (ingestion of the actual organism) while those other two listed sicken by Toxin-Mediated infections (they release the goods after ingestion).
3. Microbes that become injured have to repair. Until they fully repair, there is no log growth and potential release of toxins, they are stuck in the lag phase. In fact the microbial stability of cured luncheon meat is due to the extended lag period required for the repair of spoilage organisms.
4. Check out this repair time: L. monocytogenes injured at 131 degrees F for 20 min starts to repair immediately at 98.6 degrees F and has completely recovered by 9 hours; But repair at 39.2 degrees F is delayed for 8-10 days and full recovery requires 16-19 days.
5. Now compare hours and hours above 165 degrees F whereby you get at least a 7log reduction (99.99999% of microbes killed).
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