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40 to 140 in 4...A Guideline and what to consider...
Newbie- and can’t figure out how to start a new thread. My question is: Smoking a brisket. Started at 7pm last night at 225. Got up above 140. Smoker shut off a little after 4 am. Woke up at 7 am, internal temp was around 125f, internal temp now getting back up to 140 (8:00am) Meat was not...- Americo4
- Post #44
- Forum: Food Safety
