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rookie brisket mistake...I think

post #1 of 12
Thread 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

post #2 of 12

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

post #3 of 12
Thread 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!

post #4 of 12

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. 

post #5 of 12
Quote:
Originally Posted by CaptTurbo View Post

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. 



 x 2

post #6 of 12

After 2 hours of temps above 200 or so you should be fine as was stated above with a clean probe

post #7 of 12



 

Quote:
Originally Posted by cvaglica View Post

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

Hey Claudia.

don't worry be happy.

Ya did just fine. I put the probe in at the start and all is great.

It is not so critical . Enjoy your brisket. Welcome

Karl



 

post #8 of 12
Quote:
Originally Posted by Pineywoods View Post

After 2 hours of temps above 200 or so you should be fine as was stated above with a clean probe


X2
post #9 of 12
Thread 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

post #10 of 12

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.

post #11 of 12

Looking forward to your Q-view!

post #12 of 12

Your in good company, just keep reading and you'll get it figured outsausage.gif

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