Brisket issues

[lilandysbbq]

I started a 18lb brisket last night around 10, and was running at 240-250 I dozed off around 11:45 I woke up around 3 and realized the fire had died down to basically nothing my pit was at 76 and the internal temp was at 92 on the brisket. I fired it back as soon as I could, did I get it in time?

 

[JLeonard]

Any idea how long it was at low temps? Im not a expert. I'm sure others will weigh in here soon.
Jim

 

[chopsaw]

was running at 240-250 I dozed off around 11:45 I woke up around 3 and realized the fire had died down

Keep cooking . Post up some pics when you're done .

 

[offsetNick]

Keep cooking . Post up some pics when you're done .

I read a piece by Arron Franklin, he said the same happened to him during his career a few times. He started it back up and continued on with out a hitch.

 

[poacherjoe]

Bigger pot of coffee next time ??

 

[indaswamp]

You are good. 11:45-3am is within the 4 hours at 40-140*F danger zone....keep on cooking...

 

[indaswamp]

Yes, post up some pics. when the brisket is finished

 

[normanaj]

A good quality multi-probe thermometer with hi/lo temp alarm is indispensable when doing overnight cooks.

 

[lilandysbbq]

Bigger pot of coffee next time ??

Definately will have the whole pot next time, still learning my new smoker, my old one I could get away with a nap like that this one I guess will be more cat naps

 

[TuckersBarbeque]

You should be fine! If you were closer to 5 am I'd worry, because of the 40-140 rule. I say keep on cooking.

You could maybe accelerate with a wrap so you can minimize the amount of moisture lost... your call.

 

[chopsaw]

Keep cooking . Post up some pics when you're done .

If your brisket is intact ( no injection or cuts to the surface ) the inside is sterile . Your smoker was at a high enough temp to kill of the bad stuff that was on the outside .
40 to 140 / 4 hours or not .
Enjoy that brisket .

 

[SecondHandSmoker]

If your brisket is intact ( no injection or cuts to the surface ) the inside is sterile . Your smoker was at a high enough temp to kill of the bad stuff that was on the outside .
40 to 140 / 4 hours or not .
Enjoy that brisket .

This!

 

[SmokinAl]

Sounds like your good to go!
Take some photo’s so we can see how it turned out!
Al

 

[rtbbq2]

Just smoke that bad boy and post pics when it's done.

 

[BBQBakas]

What's the 40-140 rule?

 

[bhambrewer]

What's the 40-140 rule?

keep it below 40f or above 140f. If your food spends 4 hours or more between those temperatures (above 40 and below 140) you get exponential growth of bad bacteria involving pathogens.