Safe practices for raw brisket

[Njdurkin]

I planned on smoking a brisket early tomorrow morning. I wanted to get everything prepped so that I could get it on the smoker as soon as possible tomorrow. I cut it, injected it, and put rub on it. This took about 30 minutes. I then wrapped it tight in aluminum foil and then wrapped it in plastic wrap to try and make it air tight. Went back in the refrigerator no more than 45 minutes after taking it out. My concern is, since the brisket warmed up, and then was wrapped air tight, did I lock in those warmer temperatures and allow bacteria to grow even though it was in the refrigerator? Is this safe to cook tomorrow?

 

[kruizer]

I do that all the time and no problems.

 

[WaterRat]

Yup, no prob. I don't even bother wrapping most things tight after I've seasoned/injected/whatever...

 

[SecondHandSmoker]

The brisket is safe for your smoke tomorrow.

 

[sandyut]

Just crack a brew and chill till tomorrow. you are on the right road, all is good.

 

[siege]

In general, you have less worries with a whole muscle cut of meat than you would with ground meat. I often leave meat like seasoned ribs unwrapped in the " meat fridge " overnight To protect the fridge I wrap wet or injected meat in Cling Wrap.

 

[noboundaries]

There is a misconception that a hunk of meat reaches room temp an hour after being taken out of the fridge. Nope, not even close. Small pieces like chicken legs and thighs MIGHT warm into the mid to high 40s. Big hunks like butts and packers MIGHT warm 3-5 degrees.

My meat shelf is 34-36F. I often fire up my smoker and let it turn to blue smoke in about 90 mins. After firing the smoker, I'll prep the meat. Back when I used a meat probe, butts and packers were always 38-39F after being out of the fridge for up to 90 mins.