Power went out

[sgcphoto]

Added a 8 lbs Brisket (not injected) on the smoker last night. Smoker Temp 205.
The power went out around 2am but the brisket got to 183 (as the temperature history says).
Woke up this morning (4 hours) after to the smoker off and the brisket at 128.

Can I throw it in the oven to finish off?
Or is it done for and throw out.

It was over 160 for about 2 hours before the power went out.

It was wrapped since 132 degrees (had enough smoke in it)

Thank you

 

[normanaj]

Keep going.

A word of advice and it can't be said enough...invest in a multi-probe thermometer with hi/lo temp alarms.Once you do this you'll never have to ask those questions again.

 

[pineywoods]

It will be fine . With it not injected or punctured all you needed was to get the outside hot enough to sterilize the surface of the meat and you easily did that. As for the 4 hours the smoker was off it certainly didn't drop to 132 right after the smoker went off. So carry on it will be fine

 

[Steve H]

You're good. Keep rolling!

 

[sgcphoto]

Keep going.

A word of advice and it can't be said enough...invest in a multi-probe thermometer with hi/lo temp alarms.Once you do this you'll never have to ask those questions again.

Thank you. I do have one but I guess it didn’t alert me…. Grrrrr. Thank you again

 

[sgcphoto]

It will be fine . With it not injected or punctured all you needed was to get the outside hot enough to sterilize the surface of the meat and you easily did that. As for the 4 hours the smoker was off it certainly didn't drop to 132 right after the smoker went off. So carry on it will be fine

Thank you

 

[912smoker]

And let us know how it turns out!

Keith

 

[thirdeye]

I'm guessing by now, the brisket is done and resting?

If you plan on an evening meal, you can always rotate it out of your hot box (cooler) into a low temp oven (150° to 170°) to keep the internal temp in the serving range. I've held briskets in a 150° roasting oven for up to 15 hours.

 

[sgcphoto]

You're good. Keep rolling!

Thank you

And let us know how it turns out!

Keith

It was the best brisket I have done. Amazing tenderness and so juicy. It almost felt like I rested it twice. Once for 5 hours lol and after it got to 205 degrees, I threw it in my cooler for 4 hours.
It may look dry but not even close.
Thank you for everyone’s help.