Scoured these forums for answers and saw that Chef Jimmy seems to be highly respected and knowledgeable, so I asked him what he thinks about my situation. I figured I’d post here to help share the knowledge:
Hi there. I’ve seen you’ve help many people with food safety help and I’m hoping you can do the same for me. It would be very appreciated.
I let a full brisket sit in the fridge covered in a salty rub for 2 hours, then took it out and let it sit on the counter for an hour. I started smoking it at 195F, but noticed 3 hours later that the smoker was off.
Unfortunately, I did probe it from the start but didn’t inject. When I noticed the smoker was off, the internal temperature was about 98F and it was around 45F-50F when I started it.
I do not know how long the smoker was off. What do you think? Any help is greatly appreciated.
Hi there. I’ve seen you’ve help many people with food safety help and I’m hoping you can do the same for me. It would be very appreciated.
I let a full brisket sit in the fridge covered in a salty rub for 2 hours, then took it out and let it sit on the counter for an hour. I started smoking it at 195F, but noticed 3 hours later that the smoker was off.
Unfortunately, I did probe it from the start but didn’t inject. When I noticed the smoker was off, the internal temperature was about 98F and it was around 45F-50F when I started it.
I do not know how long the smoker was off. What do you think? Any help is greatly appreciated.