I was asked to smoke a Brisket last minute and I only had enough pellets for half a hopper and was going to transition over to my kamado (plenty of Oak on hand) to finish the smoke. I rubbed (lots of kosher salt and pepper) and then put the brisket onto smoker (250 degrees) at 3am. I awoke at 7:30am and fire was out due to lack of pellets. I know it cooked at 250 until at least 5:30am to 6am. This morning the meat had already turned red (smoke ring before bark forms + using a cherry blend pellet) and had heavy smoke smell.
My guess is it sat at room temp on the smoker for no more than 2 hours (probably more like 1 hour to 1.5 hours max). It was cool to the touch but that would be expected in that time frame. I doubt the internal temp was above 140 when fire went out... but again it sat for no more than 2 hours, more like 1 to 1.5 hours.
At 7:40am, I immediately put it in my oven set to 325 as I prepared and got the kamado to temp... it is now back on the kamado with heavy good smoke which is at 275-ish temp.
Thoughts on food safety issues if I cook rest of day and bring brisket temp to where I like (205 degrees)?
-Cooked at 250 for 2.5 - 3 hours.
-Sat on smoker for 1 to 1.5 hours with no added heat after fire went out
-Cool to the touch at transition to oven preheated to 325.
I am feeling pretty confident there is no issues with that time frame from other posts and info I have read. People had this happen and MUCH longer time frames. In addition, I have at least 2 hours based on food safety guidelines and I know the external did reach beyond 140. The internal meat was never penetrated or injected by me... not even with temp probe.
Would still love to hear anyone else's experience, thoughts, or stories like this one if you have them.
I think I was just being paranoid due to lack of sleep.
(if you are curious... I didn't just do the whole smoke on the kamado because I have better results with the pellet blend I use so wanted to get a good initial smoke with that)
Edited by classic - 7/3/15 at 7:41am