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!