Brisket safety

Discussion in 'Food Safety' started by gmack321, Sep 4, 2016.

  1. gmack321

    gmack321 Newbie

    Started 16 lb brisket @ 8:30, added new coals @ 1am. Fell asleep till 4am. Smoker was @ 0 and meat temp was @ 137. Considering it cooked for 5 hr @ 225-275, is it safe to continue and eat when it reached the desired temp.

    Not sure if it ever went above 140 since 137 was the 1st read.

    Please help
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You should be fine. Keep on smoking. The 140 in four is mostly for comminuted meats, the whole muscle brisket got plenty hot enough on the exterior to kill any critters. Plus, the 137 you were at is pretty close to the holding temp of 140.

    Let us know how it goes.
     
    Last edited: Sep 4, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree, your fine.

    Al
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    There are several ways to kill food borne bacteria....   Below is a pasteurization table...  It show whole muscle meats and the internal temperature necessary, and the time required at that IT, to make meats safe to consume...  If you had a chart recorder hooked up to the temp probe, it would be easy...  Not having that, if you had checked the meat temp say at 2 AM, and the temp was 130, and at 4 AM, the temp was 137, you would know for a fact that 2 hours had passed with the meat temp above 130, and probably for the next hour or so the meat temp was still above 130 while the smoker cooled down...  Soooo, for 3 hours the meat was above 130...    The USDA chart shows 112 minutes or 1 hour and 52 minutes, the meat was above that criteria and safe to eat....   Now, it may to way too rare and probably too tough to eat but it was still safe...   

    Considering the smoker temp was above ~250 during the smoke, botulism is not a question...

    Temperature

    Time

    Temperature

    Time

    °F (°C)

    (Minutes)

    °F (°C)

    (Seconds)

    130 (54.4)

    112 min

    146 (63.3)

    169 sec

    131 (55.0)

    89 min

    147 (63.9)

    134 sec

    132 (55.6)

    71 min

    148 (64.4)

    107 sec

    133 (56.1)

    56 min

    149 (65.0)

    85 sec

    134 (56.7)

    45 min

    150 (65.6)

    67 sec

    135 (57.2)

    36 min

    151 (66.1)

    54 sec

    136 (57.8)

    28 min

    152 (66.7)

    43 sec

    137 (58.4)

    23 min

    153 (67.2)

    34 sec

    138 (58.9)

    18 min

    154 (67.8)

    27 sec

    139 (59.5)

    15 min

    155 (68.3)

    22 sec

    140 (60.0)

    12 min

    156 (68.9)

    17 sec

    141 (60.6)

    9 min

    157 (69.4)

    14 sec

    142 (61.1)

    8 min

    158 (70.0)

    0 sec

    143 (61.7)

    6 min
      

    144 (62.2)

    5 min
      

    145 (62.8)

    4 min
      

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  5. gmack321

    gmack321 Newbie

    Sweet Jesus! Thank you guys for the info. The party is back on!
     
  6. tabitha

    tabitha Newbie

    Thanks for the info :) 
     

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