Brisket Baby w/ pics
- Thread starter masonman1345
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
dog1234
Meat Mopper
Not sure what happened lost temp sometime overnight had MES 40 time set and temp set at 250. Seems like I lost heat . My IT is only at 57 degrees. Outside temp is 50 degrees. Any suggestions? Is the low IT going to cause any problems
Not sure. I went to bed and was letting it do its thing overnight. I put it in at 11pm last night and ran it for 30 minutes at 250 then sent the smoke to it. When I woke up at 8amsmoker was still on but lost my heat. I have never list heat in my smoker. Brisket is cold to the touch.
Generally want to get the IT to 140 in under 4hrs to kill off bacteria for the duration of a long smoke. Not sure what advice to give you since you don't know what you actually got to except get you a good wireless probe setup that has a high low temp alarm that will alert you if temp in smoker drops. If you are gonna sleep it's a necessity. As far as safety goes I say keep cooking and wait for
chef jimmyj
to chime in on the safety aspect
The brisket is an intact piece of meat so the inside is mostly sterile unless you inject. The idea of 140 in 4 hours is to kill surface bacteria. With that said spoilage can occur in the smoker environment that's possibly been room temp for 10-11hrs. Alot of unknowns with your cook
chef jimmyj
to chime in on the safety aspectThe brisket is an intact piece of meat so the inside is mostly sterile unless you inject. The idea of 140 in 4 hours is to kill surface bacteria. With that said spoilage can occur in the smoker environment that's possibly been room temp for 10-11hrs. Alot of unknowns with your cook
Last edited:
Showing a current pic of what your brisket looks like will probably help out
This is it right now. Smoker back up to temp running 165 now.
Attachments
Still looks pretty raw so I'd say it never made it to 140. Like I said keep going and wait on
chef jimmyj
chef jimmyj
No its definitely raw. Im thinking the only heat it got was from the tube smoker. I don't know if I ever set the smoker tempStill looks pretty raw so I'd say it never made it to 140. Like I said keep going and wait on
tktplz
Smoke Blower
I thought my Masterbuilt had broke a couple of years ago and didn't set the time for long enough when I went to bed. When I figured it out the Masterbuilt won't get any temp if it doesn't have time on the guage. Soon as I put a couple of hours on the timer it heated right up. Could this be it?
No I set the time for 12 hours when I checked this morning still just over 2 hours left on timer
- May 12, 2011
- 22,172
- 7,150
The meat was Rubbed with Salt+, 50°F is not in the rapid growth temp range of 70-100. If your smoker was on for at least 30 minutes, the surface bacteria are dead. No mention of Injection, so I'd finish the cook...JJ
Thank you for replying. I have figured out one thing the smoker is only getting to around 76 degrees. It may have never got over that in the past 11 hours. Smoker says it is heating but temp not climbing
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
New guy from Kansas
- Started by DieselTech
- Replies: 39
- For New Members
-
Featured Mom’s “Mexican Casserole”
-
Featured 4/26/24 Weekend BBQ Battle
- Started by bmudd14474
- Replies: 32
- Events
-
Featured Brisket Save
