Power went out during beginning of brisket smoke

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SnipesWKU

Newbie
Original poster
May 27, 2024
2
1
New member here. I have read a lot here about the danger zone and am still trying to learn the ins and outs. Here is my dilemma:

Began a smoke of a USDA Choice brisket at 235 degrees on my Camp Chef Woodwind at 10:15 PM. No injection, but had a temp probe in it. Salt-based rub.
Power went out around 11:15 PM. Internal temp never got up over 100. I should have turned on my vehicle and plugged in the smoker to the inverter and carried on. But I panicked and just wrapped it in foil and put it back in fridge.
Power came back on and I took it out of fridge at 4 AM to go back on at 250 degrees. Internal temp got up over 140 around 6:30 AM. Just wrapped it in foil at 167 internal and cranked smoker to 300.
I can’t find agreeing information on botulism/other pathogens and if simply cooking to 200-205 internal temp will take care of it. My father-in-law says it’s fine and to roll on, but I’m not sure. I am looking for opinions, knowing that I still may have to just make a judgment call. Thanks in advance.
 
Greetings, welcome to the group from New Mexico.

I think you should be good since it was only an hour.
Others may chime in.
 
I say smoke on. And you can always blame your FIL if need be.

But are you and ridgesmoker neighbors?

Keith
 
 
I have read this guide many times and I guess the only “if” factor is, did the outside temp of the brisket reach sufficient temp at 250 degrees in that 60 minutes before the storm knocked out power, thereby rendering the 5 hour fridge stay safe? I know that nobody can answer that and I know that. It would seem that, theoretically, any surface bacteria would have been killed during that initial smoke.
 
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I have read this guide many times and I guess the only “if” factor is, did the outside temp of the brisket reach sufficient temp at 250 degrees in that 60 minutes before the storm knocked out power, thereby rendering the 5 hour fridge stay safe? I know that nobody can answer that and I know that. It would seem that, theoretically, any surface bacteria would have been killed during that initial smoke.
The smoker was sterile. The whole muscle brisket was sterile inside and yes I believe that 250 for 1 hour killed any surface bacteria. Smoke on and take it to probe tender. Run the smoker 250-275 and enjoy.
 
Beef is super forgiving, often times I will let beef come to room temp for an hour+, before I toss it in the smoker.
You're perfectly fine.
 
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