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40 to 140 in 4...A Guideline and what to consider...

Discussion in 'Food Safety' started by chef jimmyj, Nov 24, 2017.

  1. tallbm

    tallbm Master of the Pit OTBS Member ★ Lifetime Premier ★

    Post under the Beef section about your brisket experience. I look forward to reading the details :)
    chef jimmyj likes this.
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Go here (below), click on Post New Thread (in box on right).
    Then Start your own Thread, with Pics, if you have some.

    Go here:

    texaspro likes this.
  3. Americo4

    Americo4 Newbie

    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 injected.

    Toss it, or keep smoking?
  4. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    keep smoking... and read above about starting a new thread
  5. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You are fine. Surface bacteria are long gone and nothing internally to worry about.

    To Post, go to the appropriate forum, beef in this case. Top right, hit post new thread and follow prompts...JJ