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Smoker went out last night

post #1 of 12
Thread Starter 

Advice....my Weber Smokey Mountain went out last night.  I put a 10 lb brisket on at 1 am and when I went to bed a 3 am the smoker was steady at 230 F.  Got up at 5:45am to check and the fire was out (lid was cool to the touch).  Quickly got another fire going and got the brisket up to 140 F by 6:55am  The meat needs another 8 hours (all above 140 F).  Will the meat be fine??

post #2 of 12

Did you probe the raw meat, or inject it with anything?  If you pierced the surface of the raw meat, there is a chance you pushed bacteria into the muscle, in which case the food safety rule of "40-140* in 4 hours" would apply.  If I'm reading your post correctly, it took the meat almost 6 hours to reach 140*, and shouldn't be trusted if you probed or injected it when it was raw.  You certainly don't want to make anyone sick.

 

If you didn't probe or inject before cooking, it'll probably be just fine.

 

Red

post #3 of 12

And by the way, Welcome to the forums!  Just ask any time you need help, and the good folks here will come to your aid.

 

Red

post #4 of 12
Thread Starter 

It was not probed or injected.  I just put the thermometer in at 6:55 am.  

post #5 of 12

As long as you didn't pierce the surface before cooking, you'll be just fine, and the brisket should turn out great. 

 

We love to see pictures of your cooks, so if you get a chance, take photos and show us how it turns out!

 

Good luck!

 

Red

post #6 of 12

I'm sure it was a scare but it should be just fine.   

 

Get a babysitter for the pit and you can sleep like a baby.   http://www.smokingmeatforums.com/products/category/temp-control-devices

post #7 of 12

Just get you a good wireless thermometer w/ the remote feature. Set your high and low temps. It will alarm if you get to high or low.

post #8 of 12
Glad you joined us the coach, welcome1.gif from North Dakota!
Be sure and post pics of your brisket, as we love pics!
post #9 of 12

Hello, Coach. Welcome to our World. Glad to have you and hope you stay. Good people and good info.

 Now, why did you go to bed? The fun is in staying up with your meat and chew the fat with a Buddy. You can sleep after the fun. biggrin.gif

 

Have fun and as always . . .

post #10 of 12

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You will get better answers to your questions in regards to your climate.

 

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse 

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

Happy Memorial Day! smilie_flagge13.gif

 

Kat

post #11 of 12
Thread Starter 

Thanks for all the info.  I've been smoking meat for three years and never had this happen before.  The brisket is doing great!  Moving along at 170-175 F.  The bark looks fantastic (used a coffee rub and a coffee flavoured beer to help keep it moist) and the smell is amazing.  Supper will be good tonight.  

post #12 of 12
welcome1.gif to SMF!!! We're happy you joined us!
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