Help me fix my rookie mistake

[wanda78]

I need your advice.  I made a mistake.

I have 2  packer briskets that I have in my MES 40.  A smaller one, which is fine and about ready to go to the rest phase.  I also have a bigger one that is still in tstall. 

The problem is...like a fool,  I added the meat thermometer when I first put the meat in to smoke.   I'm not worried about the smaller brisket, I think it reached the 135 in 4 just fine; however, for the bigger brisket, I don't know if it did or not (I went to sleep!).  So, can I just cut the part around the meat thermometer off and discard it?  I didn't not use any injection solutions or pierce it any where else.

What do you think?  Is that OK?

Your help is appreciated !

Wanda

 

[cliffcarter]

IMHO you have not made a mistake, from what you describe, you are fine.

 

[austinl]

As long as you hold steady temps and are not starting with a partially frozen piece of meat you rarely have to worry about it not getting to 135-140 within a few hours.  Most of the time spent in front of a smoker is from 150 up; that's where the magic happens :)

 

[chef jimmyj]

You are fine. Especially if you washed the meat and/or added a Salty Rub , as most of us do, the risk is minimal...JJ

 

[africanmeat]

You are fine. Especially if you washed the meat and/or added a Salty Rub , as most of us do, the risk is minimal...JJ

X2

 

[smokinhusker]

So how did they turn out or did I miss them?