Originally Posted by Beer-B-Q
Am I the only one that it bothers that the brisket was allowed to sit on the counter for an hour while he was prepping the smoker?
On a piece of meat as large as a brisket getting it out of the danger zone (40º-140º) in 4hr has now been cut to 3hrs because it set for an hour on the counter... JMHO
With the amount of salt and spices on the surface of the meat (which is the warmest, and most bacterial part of the meat) the bacterial growth would be drastically controlled, because salt, and the essential oils in spices are strong controllers of microbes. Plus this thing came out of the coldest part of the fridge before counter time, it's surface temp was 38* - very chilly, plus we've been having cold morning here, IIRC ambient temp was somewhere around the mid 50's. That's not very risky.
Furthermore, everything I grill or smoke gets an hour on the counter, and I leave nothing to set out after cooking, and chill properly.
I appreciate your concern, though.