rookie brisket mistake...I think

Discussion in 'Beef' started by cvaglica, Jul 4, 2011.

  1. cvaglica

    cvaglica Fire Starter

    Hi - I just bought my first smoker yesterday (MES 40) so of course I had to smoke something today. I put a brisket in at 10 this morning, and then stuck the probe in around noon. I think the temp when I stuck the probe in was about 125 or so. I didn't read the info on this site about not inserting the probe until 140. Now that I've seen the info on the site about bacteria, I'm worried that I contaminated the brisket. Do you think it will be safe? The brisket is at 162 right now, and I was planning to pull it out and foil it at 165, and then keep cooking until 195.

    Wish I had read that info about the probe a lot sooner! Do you experts think it will be safe?

    One other thing...When I put the meat in, the temp was at 250, and I tried to lower the temp to 225, but I think I turned it off. The temp in the cooker dropped to 150, I think. It took me an hour or so to figure it out, and then I turned it back up and it's stayed around 229 for the rest of the cooking time. It was down around 150 for probably an hour, give or take.

    So...did I blow it?

    The ribs are looking good, though, so maybe we'll still have something to eat. Might not be enough, but better than nothing.

    Thanks for your advice!
    Claudia
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    If the probe was clean when you inserted it I wouldn't worry. 
     
  3. cvaglica

    cvaglica Fire Starter

    The probe was clean, and it was really hot because it had been hanging on the inside wall of the smoker. I had forgotten about the probe accessory, actually, and then remembered that the smoker came with a built in probe. That's when I stuck it in the brisket.

    Wow...there sure is a lot to learn about smoking meat. It's going to be fun to read the posts on this site!
     
  4. captturbo

    captturbo Smoke Blower

    I wouldn't worry. I insert the probe as I put the meat on. The bit about turning the smoker off for an hour is something else though. You need to get through the danger zone in a given time. I think in your case, you got through it in time. 
     
  5. flash

    flash Smoking Guru OTBS Member


     x 2
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    After 2 hours of temps above 200 or so you should be fine as was stated above with a clean probe
     
  7.  
  8. [quote name="Pineywoods" url="/forum/thread/108622/rookie-brisket-mistake-i-think#post_657115"]
    After 2 hours of temps above 200 or so you should be fine as was stated above with a clean probe
    [/quote]

    X2
     
  9. cvaglica

    cvaglica Fire Starter

    Great! Thanks for the responses. I think we'll give it a try....it'll be awhile, though. I'll try to post pics if and when it's finished!

    Thanks again for the help!
    Claudia
     
  10. venture

    venture Smoking Guru OTBS Member

    For a brisket, you are going to take it to high temps anyway.  If it was something you were going to pull at 140 internal temp, I would be a lot more worried.

    Good luck and good smoking.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to your Q-view!
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Your in good company, just keep reading and you'll get it figured out[​IMG]
     

Share This Page