Overnight brisket in safety zone

[Dantij]

Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° . In total, the brisket sat in the danger zone for 5.5 hours. Will this brisket be safe to eat or does it have to be thrown out?

 

[SmokinAl]

It is fine to eat, the danger zone does not apply to intact meat. I run my Recteq at 180 for at least 12 hours on an overnight cook. Then bump it up to finish.
Al

 

[mike243]

I'm like Al long low smoke never a problem in 6 years with a pellet smoker. run temp up to finish in a decent amount of time,

 

[dr k]

There are a few pinned threads in the Food Safety Forum here you may want to view. Everyone should view.

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

 

[Dantij]

It is fine to eat, the danger zone does not apply to intact meat. I run my Recteq at 180 for at least 12 hours on an overnight cook. Then bump it up to finish.
Al

Thanks Al. This is my 1st attempt with a brisket on my Recteq 1250. You definitely put my mind at ease.