- Feb 2, 2020
- 9
- 4
Happy Super Bowl Sunday, folks. Hate for this to be my first post but it is what it is.
Doing my first brisket today and I’m worried about safety.
I started the cook last night on my Weber Smokey Mountain at 9:00 pm. At about midnight, smoker temp was at 240 and internal temp at 145. Coals looked good and I went to bed. Woke up this morning at 6:30 to a smoker temp of about 100 and coals almost all gone. I quickly fired it up again and flipped the brisket over. Reinserted the probes and got readings of 127 and 137 internally. Also, water pan was dry, outside temps in the low 40’s.
Smoker was back up to 250-275 within 30 minutes and internal temps jumped to 180 within an hour.
I don’t mind risking it myself but certainly don’t want to make a couple buddies sick. Thoughts?
9:15 update- internal temps about to hit 200. Oven on at 170 and ready to keep until 5 unless anyone recommends tossing...
Doing my first brisket today and I’m worried about safety.
I started the cook last night on my Weber Smokey Mountain at 9:00 pm. At about midnight, smoker temp was at 240 and internal temp at 145. Coals looked good and I went to bed. Woke up this morning at 6:30 to a smoker temp of about 100 and coals almost all gone. I quickly fired it up again and flipped the brisket over. Reinserted the probes and got readings of 127 and 137 internally. Also, water pan was dry, outside temps in the low 40’s.
Smoker was back up to 250-275 within 30 minutes and internal temps jumped to 180 within an hour.
I don’t mind risking it myself but certainly don’t want to make a couple buddies sick. Thoughts?
9:15 update- internal temps about to hit 200. Oven on at 170 and ready to keep until 5 unless anyone recommends tossing...