Started a brisket yesterday on my Yoder, when internal temperature hit 131 degrees we lost power. Smoker temp was 180 degrees at the time.
With nothing I could do, I left the brisket on the smoker… Outside temperature was below freezing all night so I figured that would be just as good as sticking it in the fridge.
When the power came back on, brisket internal temp was 38 degrees (10 hours in the cold)…
i don’t know exact time in the “danger zone” but am curious if it can be finished…It was never at room temperature other than the transition through when cooling back off.
if this was in the middle of summer or something, I would toss it 100%, but with the current weather conditions, I am not sure.
i do have a friend who is a professional chef, and he said he would not be worried about bacteria since it will be cooked to 200 degrees, but the quality of the cook may suffer.
any other opinions?
the brisket was probed when putting on the smoker but were sterilized.
photo after cooling.
With nothing I could do, I left the brisket on the smoker… Outside temperature was below freezing all night so I figured that would be just as good as sticking it in the fridge.
When the power came back on, brisket internal temp was 38 degrees (10 hours in the cold)…
i don’t know exact time in the “danger zone” but am curious if it can be finished…It was never at room temperature other than the transition through when cooling back off.
if this was in the middle of summer or something, I would toss it 100%, but with the current weather conditions, I am not sure.
i do have a friend who is a professional chef, and he said he would not be worried about bacteria since it will be cooked to 200 degrees, but the quality of the cook may suffer.
any other opinions?
the brisket was probed when putting on the smoker but were sterilized.
photo after cooling.