Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. P

    Brisket at 135 for over 4 hours

    My brisket was on for 6.5 hours and only reached 135. I wrapped it and raised the temp. The internal temp is now rising. Is the meat still safe to eat. It was probed at the beginning of the smoke.
Top Bottom
Back
Clicky