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  1. S

    Power went out during beginning of brisket smoke

    I have read this guide many times and I guess the only “if” factor is, did the outside temp of the brisket reach sufficient temp at 250 degrees in that 60 minutes before the storm knocked out power, thereby rendering the 5 hour fridge stay safe? I know that nobody can answer that and I know...
  2. S

    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...
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