- Oct 4, 2015
- 11
- 10
Hi all,
Doing my first overnight brisket and have a food safety question. I have read the prior posts and the usda guidelines but (because I am paranoid about food safety), I thought I would poll the wisdom of the group.
So here it is:
Doing a 7lb flat trial run - just for my wife and kids (hence the paranoia). Put the flat on at 10:30 last night, it reached 145 at about an hour thanks to a spike in temp in the WSM. internal temp went to 162 and hung there til 1am when i went to "sleep". I woke at 4am with the internal temp at 148 but the WSM was at 165 (which is my concern). I adjusted the vents and got her back up to 240 in 25min.
So.... i think i'm good cause the meat was fully cooked (beyond 145, and as high as 162) the whole time, right??
But my paranoia is that the smoker dropped so low (165). I just don't want to send a 7yr old, and a 5yr old to the doctor. the wife... eh, she can handle it..
Thanks in advance
Doing my first overnight brisket and have a food safety question. I have read the prior posts and the usda guidelines but (because I am paranoid about food safety), I thought I would poll the wisdom of the group.
So here it is:
Doing a 7lb flat trial run - just for my wife and kids (hence the paranoia). Put the flat on at 10:30 last night, it reached 145 at about an hour thanks to a spike in temp in the WSM. internal temp went to 162 and hung there til 1am when i went to "sleep". I woke at 4am with the internal temp at 148 but the WSM was at 165 (which is my concern). I adjusted the vents and got her back up to 240 in 25min.
So.... i think i'm good cause the meat was fully cooked (beyond 145, and as high as 162) the whole time, right??
But my paranoia is that the smoker dropped so low (165). I just don't want to send a 7yr old, and a 5yr old to the doctor. the wife... eh, she can handle it..
Thanks in advance
