So now that I have my first Brisket under my belt I have a question that maybe I should have thought of before cooking.
And I apologize if this is an ignorant question, but I feel it is an important one because I do not want anyone to get sick from my cooking.
Once the meat is in the cooler, what is the lowest temp it can go down to before bacteria start growing??? I am new to all of this but I do realize cooked food can not sit out all day and still be eaten and be considered "healthy".
It went into the cooler at a IT of 200*, I wrapped my brisket in 2 towels and put it in a medium cooler at 10pm and left it there until 7am, then I put it in the fridge. It was hot and steamy when I transfered it to the fridge. I did not think to take its temperature at that time.
A sticky said keep above 140*, I guess that's the minimum? About how long do people think is "safe" in a cooler? Maybe depends on the ice chest, if it's a yeti it could go significantly longer than a cheap Wally World???
Was what I did ok? Did I play with danger?
And I apologize if this is an ignorant question, but I feel it is an important one because I do not want anyone to get sick from my cooking.
Once the meat is in the cooler, what is the lowest temp it can go down to before bacteria start growing??? I am new to all of this but I do realize cooked food can not sit out all day and still be eaten and be considered "healthy".
It went into the cooler at a IT of 200*, I wrapped my brisket in 2 towels and put it in a medium cooler at 10pm and left it there until 7am, then I put it in the fridge. It was hot and steamy when I transfered it to the fridge. I did not think to take its temperature at that time.
A sticky said keep above 140*, I guess that's the minimum? About how long do people think is "safe" in a cooler? Maybe depends on the ice chest, if it's a yeti it could go significantly longer than a cheap Wally World???
Was what I did ok? Did I play with danger?