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brisket left out to long

post #1 of 16
Thread Starter 
I picked up 3 briskets yesterday for a party this week. I had them in my parents refrigerator all day. I put them in my yruck at 10pm to head home last night and forgot about them. Took them out at 6.45 this morning and they were still cold. If they are in cryo pak would they still be ok?
post #2 of 16

I'd eat'em...probably. What was the over night temp where you live?

post #3 of 16
Thread Starter 
It was probably mid low 70s
post #4 of 16

IMHO theres no way to tell.....If they were still cold...................I'd eat em......................Thumbs Up

post #5 of 16
Might be ok, but I think 9 hours in 70 degree temps is a little to far in the danger zone for me. I don't think the packaging makes any difference.
post #6 of 16

In the Restaurant Biz, they would be rejected, personally...If there is an issue, you will know right away. The packs will be puffy or leaking and...THEY WILL STINK! The better packers put a lot of effort into being as bacteria free as possible. This is how a vac-pac brisket can last weeks in transit, distributor storage and on the shelf retail. If 1) the vac-pac seal is good, 2) no puffiness, and 3) any off smell is mild and dissipates quickly, wash them well and smoke or rewrap and freeze. Make sure all future handling is by the book. IF you answer No to 1-2-3, I would not use them...This info does not apply to Poultry!...JJ

post #7 of 16
Thread Starter 

Thanks J. Yeah if it was poultry it would have gone straight in the trash. I left some pork in a cooler once in a vacuum bag and when I found it that was swollen like a balloon. There is absolutely no puffiness to these brisket packages and the color looks good. Wont be able to smell them until Wed night which could be a problem. If they do smell bad I will have to get more which walmart is the only place to get it at decent price. Anyone every unwrap a brisket 16+ hours before putting on and just left it in the fridge/ What will this do to texture, tenderness? The good thing is that it was a 2 pack case that is put together by avg weight. Well I got 1 16lb and a small one. I planned on using the small one myself and going to get another decent size one for the party. The good nes is the small one was sitting on top of the larger one in the truck keeping it cold. If you guys think it would be ok to open early Wed for a Thurs morning cook I will smell them then and see what I need to do.

post #8 of 16

I have had 9lb Rib Eyes in a Beer refer with a heavy coat of Montreal Steak Seasoning, unwrapped for a week. Buy before Christmas, dry age 7 days and cook on New Years day. The seperate Refer stayed extra cold from not opening often and the Salt helped inhibited spoilage. Keep the Briskets cold to inhibit further bacterial growth, separate refer if you own one. A wash and Salt rub would not hurt if you want to check the meat tomorrow rather than risking not getting what you want waiting to the last minute.  The main concern in this case would be Shiga Toxin from E Coli 0157 growing while at temps over 40°F. This toxin is destroyed at temps over 212°F... http://www.ncbi.nlm.nih.gov/pubmed/19875188 Don't inject and follow the usual safe handling procedures. If all seems well proceed...JJ

post #9 of 16
Thread Starter 
So I finally opened them up. 1 was 18.5lbs and 1 was a little over 10. The little one was aitting dorectly on top of larger one in my truck on floor which helped keep it cool I believe. I checked and temps were low 70s to high 60s that night. Large one smelled normal. Bought a fresh brisket and compared them and both smelled same. No discolorization. Opened the small one and I could tell it smelled a little off. Not a crazy amount but you tell it wasnt fresh meat. My problem is I have to throw these on at 4AM so getting another which I need is out of the question
post #10 of 16
but wally world is open 24 hrs .... just say'n ...
post #11 of 16

You need all three? I don't think I would trust the little one. Even if there was not a bacterial issue, the off taste would likely be noticeable. You can't hide the taste of bad meat and you have to maintain your rep...JJ

post #12 of 16
Thread Starter 
Sorry meant to type 2 on first post.would you trust large one? Couldnt even smell it while trimming
post #13 of 16

I would wash it well and proceed. Look, the biggest risk with Beef is Shiga Toxin from E-Coli 0157. It is a surface beasty and the Toxin is destroyed a 212°F after 5 minutes. The smoker will eliminate any bacterial and toxin issues so it is a quality, taste, thing beyond that. Don't inject anything...JJ

post #14 of 16
Quote:
Originally Posted by JckDanls 07 View Post

but wally world is open 24 hrs .... just say'n ...
Closest Wally world is just about an hour each way...and starting to see the 4 legged car wreckers....with antlers...so traveling at that time would be risky for me lol...
post #15 of 16
Quote:
Originally Posted by inkjunkie View Post

Closest Wally world is just about an hour each way...and starting to see the 4 legged car wreckers....with antlers...so traveling at that time would be risky for me lol...

You can DO IT! sausage.gif

Seriously, this is brisket we're talking about here. I have to drive an hour each way to get to work everyday. I would drive an hour for brisket with even thunking about it.
post #16 of 16
Thread Starter 
I was gonna go get another but I went to bed at 11 and got up at 3 to start. Pitmaker vault ran like a champ the whole day. Found some monsterous bone in breasts I did on the GMG. Everyone at party loved the brisket
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