I need some help. Had my Brisket temp up to 190. I left for a couple of hours relying on my Green Mountain Grill’s server mode to keep me informed how my meat was doing. No alarms and all looked good until I got home 2 hours later.
Looks like the auger jammed and the heat dies out. The brisket was down to 145 degrees and the smoker was at 90deg. So I am not sure how long it was without heat. I had it double wrapped but not sure if the food is still good or if it is recoverable. Usually my briskets are like butter but the probe sticks which makes me think it never got to 203deg.
Any recommendations as how to fix this or should I give up?
Looks like the auger jammed and the heat dies out. The brisket was down to 145 degrees and the smoker was at 90deg. So I am not sure how long it was without heat. I had it double wrapped but not sure if the food is still good or if it is recoverable. Usually my briskets are like butter but the probe sticks which makes me think it never got to 203deg.
Any recommendations as how to fix this or should I give up?
