Brisket Problem

[hfactor]

I hate to see you do that, but it was the right thing to do (In my book). The chances of it being bad were probably low, but still not worth the risk.

Remember now-----This is for others too------If you don't inject or probe before the meat is in the smoker for 3 hours at 225˚, you don't have to worry about how big the piece of meat is, or how long it takes to get to 140˚. I would get your smoker to 225˚ or better, put the meat in, and after 3 or 4 hours, put your probe in, and don't worry about what it reads, until it gets to 165˚ (if you're gonna foil it at 165˚).

Bear

So does the "No Inject or Probe" rule apply to poultry and pork as well?  Or is the 4 hour part of the rule exclude other cuts of meat?  So just to be sure, I need to get EVERYTHING pass the 140* mark in 3 hours?

da Factor

 

[arnie]

So does the "No Inject or Probe" rule apply to poultry and pork as well?  Or is the 4 hour part of the rule exclude other cuts of meat?  So just to be sure, I need to get EVERYTHING pass the 140* mark in 3 hours?

da Factor

it does apply the same to all. If you are sure you will have the meat to 140* in 4 hours it is not an issue.
 

 

[Bearcarver]

So does the "No Inject or Probe" rule apply to poultry and pork as well?  Or is the 4 hour part of the rule exclude other cuts of meat?  So just to be sure, I need to get EVERYTHING pass the 140* mark in 3 hours?

da Factor

Sorry to take so long, I was out of action for awhile.

Don't let me confuse you into getting the 3 hours & the 4 hours mixed up:

The 4 hours is how long you have to get the meat from 40˚ to 140˚ internal, if you injected it, or penetrated it in some way, like sticking a temp probe in it before you start smoke-cooking it.

If you don't inject it, and you put it in the smoker at 225˚ or so, for 3 hours or longer, before you stick your temp probe in it, you don't have to worry about the 4 hour rule.

Bear

 

[pineywoods]

There are many rules for food safety but generally for us lay people two apply when it comes to temps.

There is one that says that any ground, injected, probed or other meat that is not a fully intact muscle needs to go from 41-135 internal in under 4 hours. (this used to be 40-140)

The other one "intact muscle" a cut of meat that hasn't been punctured in any way needs the outer .5 inches past 140 in under 4 hours and this is pretty easy to do at temps over 200 degrees.

Here's a link to a thread that may explain it best

http://www.smokingmeatforums.com/forum/thread/72852/food-safety-and-low-and-slow-discussion  

 

[Bearcarver]

I stand corrected.

Pineywoods has the new numbers there----I'm still working under the old ones.

Bear

 

[pineywoods]

I stand corrected.

Pineywoods has the new numbers there----I'm still working under the old ones.

Bear

John I think most of us still use the old standards since they are easier to remember

 

[Bearcarver]

John I think most of us still use the old standards since they are easier to remember

Good point Jerry.

Probably just when I finally remember the new numbers, some SOB will change it again, and I don't mean my buddy "Smokin Ohio Butcher".

Thanks Jerry,

Bear

 

[eman]

Like a wise man once said:

Everytime i figure i've finally made something idiot proof. They come up w/ a smarter idiot !