Smoker shut off!

[Rodney Piper]

Need help don’t want to poison anyone! I started smoking a 12lb brisket at 10:30pm at 200 degrees got up and checked it at 7:00am smoker was still at 200 then. Went back to check at 9:00 and smoker was at 35 deg it was about 20 deg outside brisket was barely warm took it inside put it in the oven at 225 and continued cooking. Will this be ok to eat?

 

[oldsmokerdude]

Any idea what the internal temp of the meat was when you looked at 7:00 AM? AT 9:00 AM? That would help me make a determination about the safety of the meat. At that point your meat had been in the smoker for eight and a half hours (if my math is right). While 200 is a bit low for cooking brisket (for me anyway), the IT may have gone and stayed above 140. Without additional information it would be hard to help you.

That said, remember the old axiom: "When in doubt, throw it out".

 

[Rodney Piper]

No I don’t know what the internal temperature of the meat was. It wasn’t very warm though on the outside at 9:00. It had been cooking for 8.5hrs at 200 when I checked it at 7:00 though

 

[pineywoods]

If you haven't punctured the meat with a probe or injecting it you will be alright as long as you cook to safe temp for beef.
Basically it's an intact muscle and in the smoker from 10:30-7:00 at 200 degrees will have easily met the surface requirements. Basically you cooked it at 200 degrees for at least 8.5 hours then cooled it and took it back out to finish.
I'm sure our food safety expert Chef Jimmy J would have phrased it different with better terminology but the bottom line is carry on

 

[SecondHandSmoker]

Was the brisket injected with anything?

Nevermind. I just saw Piney's post above....

 

[Rodney Piper]

Was the brisket injected with anything?

No just coated with mustard and rub

 

[Rodney Piper]

If you haven't punctured the meat with a probe or injecting it you will be alright as long as you cook to safe temp for beef

I poked it with a fork when I removed it from the smoker to put in the oven

 

[SecondHandSmoker]

Well, you chalk up your recent experience to the learning curve.
You really must buy a separate probe set up for monitoring the meat temp and the smoker temp.
Two probes come to mind. The ThermoPro T08 or TP20. Both will allow you to program alarms.

SMF members get a discount...

 

[pineywoods]

What temp did you have the oven set?

 

[Rodney Piper]

What temp did you have the oven set?

225

 

[SecondHandSmoker]

Piney, I think he set the oven for 225...

 

[pineywoods]

I don't know this for an absolute fact but I would really think that the brisket being in a 200 degree smoker for over 8.5 hours the internal temp would have met food safety requirements. Then basically you cooled it back down and stuck it in a fridge if it was that cold outside and in the smoker in less than 2 hours. So then you took it back out of the fridge/cold smoker and put it in the oven to reheat and take to finished temp.
As I said carry on and enjoy

 

[Rodney Piper]

Piney, I think he set the oven for 225...

It’s been in my oven wrapped with foil at 225 it just now hit 203°

 

[SecondHandSmoker]

^^^^ What he said^^^^

 

[SecondHandSmoker]

It’s been in my oven wrapped with foil at 225 it just now hit 203°

You'll be fine.

 

[pineywoods]

See I wish @chef jimmyj was around to explain in better terms but bottom line finish it and enjoy.
With brisket many people will start probing the meat with a toothpick when it gets close to temp when the toothpick slides in easily it's done. This temp can vary from about 200-210 depending on that brisket they are all a little different

 

[Rodney Piper]

See I wish @chef jimmyj was around to explain in better terms but bottom line finish it and enjoy.
With brisket many people will start probing the meat with a toothpick when it gets close to temp when the toothpick slides in easily it's done. This temp can vary from about 200-210 depending on that brisket they are all a little different

OK thanks guys for all the help it’s in the cooler now resting for probably two hours and then I’ll cut it see how it goes

 

[SecondHandSmoker]

If I am not mistaken, the 40 to 140 in 4 hours rule is primarly for ground or injected meat.
I am willing to bet that the surface temp of Rod's brisket hit 140 a long time before the smoker shut off.

 

[SecondHandSmoker]

Rod, for your next brisket run, increase the smoker temp to between 225 and 250.
And please get a separate probe set up.
You'll be glad you did. :)

 

[pineywoods]

If I am not mistaken, the 40 to 140 in 4 hours rule is primarly for ground or injected meat.
I am willing to bet that the surface temp of Rod's brisket hit 140 a long time before the smoker shut off.

Injected or punctured in any way that is why many of us recommend not putting a temp probe into a large intact piece of meat before 4 hours. You know it's going to take way more than 4 hours to smoke/cook so no real need to hurry that probe