Good morning everyone! Brisket question?

[Brett fitzgerald]

I just wanted to start by saying this forum has taught me a ton of stuff already and that I appreciate everything you do on here.

I have a similar question that was asked already but it’s a little different. So I bought the new traeger 22 from Costco and decided to do an over night cook last night.

I put the 8 lb packer brisket on at 6:30 pm on the smoke setting for 2 hours then cranked it up to 225 and it hovered around 205/215 for the night. I went to bed set my alarm for 4 am I got up to check it everything was fine didn’t even have to reload my hopper and the brisket temp was at 150 degrees internal .

I went back to bed and woke up at 6:15 am and the meat was at 96 degrees and my smoker was off. So I rushed to my oven preheated it to 225 and tossed the brisket in tin foil and threw it in the oven. So I’m having my niece and relatives over for this and I don’t want to get anyone sick, is this meat safe to eat?

Thanks in advance

 

[SecondHandSmoker]

I just wanted to start by saying this forum has taught me a ton of stuff already and that I appreciate everything you do on here.

I have a similar question that was asked already but it’s a little different. So I bought the new traeger 22 from Costco and decided to do an over night cook last night.

I put the 8 lb packer brisket on at 6:30 pm on the smoke setting for 2 hours then cranked it up to 225 and it hovered around 205/215 for the night. I went to bed set my alarm for 4 am I got up to check it everything was fine didn’t even have to reload my hopper and the brisket temp was at 150 degrees internal .

I went back to bed and woke up at 6:15 am and the meat was at 96 degrees and my smoker was off. So I rushed to my oven preheated it to 225 and tossed the brisket in tin foil and threw it in the oven. So I’m having my niece and relatives over for this and I don’t want to get anyone sick, is this meat safe to eat?

Thanks in advance

Sorry to hear about that happening. Personally, I would not trust the brisket and would error on the side of caution. "If in doubt, throw it out", since it sounds like the brisket was in the "danger zone" for about two hours. This one of the reasons why I don't do overnight smokes.

 

[ab canuck]

I would keep going with it. The 4 hrs under 140 rule of thumb I think would apply in my understanding. I have had a similar situation happen, I fixed the issue and refired the smoker and completed the cook with no issues.
If the meat is in that 4 hr area under 140 degrees (with no cure) Then you would be in danger.
Someone correct me if I am wrong. Let us know which way you go.

 

[BKING!]

Did you inject the brisket?

 

[SmokinAl]

Your fine, I would just finish smoking it & enjoy your meal.
Al

 

[Brett fitzgerald]

Did you inject the brisket?

Thanks for your reply, no injections.

 

[Brett fitzgerald]

So I just served it to about 10 people 3 hours ago, I’ll let you guys know in the morning.

 

[Brett fitzgerald]

Turned out wicked, everyone loved it. Thanks for all your input.