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Brisket danger zone help Please!

post #1 of 5
Thread Starter 
All, i am in need of some guidance, i have people coming over tonight....Threw a brisket on the traeger this am @ 5:45 ish and got home around 10:30, my fire was out of f'n course. It was still hot to the touch, probed it and it probed around 125 ish.

Should I scrap it or if I take it up above 200 f do you guys think it will be alright?

Any and all help will be appreciated!!
post #2 of 5

As long as you didn't inject it, or put your probe in it when you first put it on, then I think you will be fine.

 

It may of got above 140 then come back down. No way to really tell.

 

If you didn't inject or probe it then the 40-140 rule doesn't apply.

 

Al

post #3 of 5
Thread Starter 
Al, thanks for the responce man, unfortunately of all the times I dont inject, this morning I wanted to give it a shot. As weird as it sounds it has the normal color of a brisket that climbed above 140 but I cant be sure.

Not worth the risk?
post #4 of 5

If it was just me, I would go for it...BUT...Company is a whole other story. There has never been a recorded food poisoning from a therm probe but injection does pose a risk. You can get ribs or a tri-tip done in plenty of time...JJ

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

If it was just me, I would go for it...BUT...Company is a whole other story. There has never been a recorded food poisoning from a therm probe but injection does pose a risk. You can get ribs or a tri-tip done in plenty of time...JJ

Thanks chefjimmy, its just tough because i am pretty positive it went at least to 140 by the looks of things. Like you said it is just not worth the risk, of all days to inject and rely on something digital
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