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Power went out during beginning of brisket smoke
New member here. I have read a lot here about the danger zone and am still trying to learn the ins and outs. Here is my dilemma: Began a smoke of a USDA Choice brisket at 235 degrees on my Camp Chef Woodwind at 10:15 PM. No injection, but had a temp probe in it. Salt-based rub. Power went out...- SnipesWKU
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- Replies: 6
- Forum: Food Safety
