- Nov 6, 2010
- 5
- 10
Tried my hand at a brisket earlier this morning. I picked up a ~20 lb. brisket, pulled it from the bridge, added a dry-rub and tossed it on the smoker (I'm using the char-grill model from a prominent hardware store that I've seen a number of folks here using).
The heat never dropped below 200F in the coolest part of the smoker (hacked up wireless digital thermometer read and recorded by a PC), however it took almost 7 hours for the thickest part of the brisket to reach a temperature above 140F. It wasn't frozen, but was taken directly from the fridge to the smoker.
So, my question is this: Is it safe to eat at this point? I haven't given up on it -- at least, not until all of you fine folks tell me I'd be crazy to try it. ;-) It's in the oven at 225F awaiting its fate...
The heat never dropped below 200F in the coolest part of the smoker (hacked up wireless digital thermometer read and recorded by a PC), however it took almost 7 hours for the thickest part of the brisket to reach a temperature above 140F. It wasn't frozen, but was taken directly from the fridge to the smoker.
So, my question is this: Is it safe to eat at this point? I haven't given up on it -- at least, not until all of you fine folks tell me I'd be crazy to try it. ;-) It's in the oven at 225F awaiting its fate...