Smoker turned off while smoking a brisket

[Bearcarver]

That's Great !!
Did you post it?

On Edit---I see you didn't post it, so "Get The Next One".

Bear

 

[lKnoXl]

I did take a bunch of pictures so I'll definitely post when I get home.

 

[floradeluna]

Hi - came across this site in a very opportun time. (Sorry for hajacking).

Tried my first packer brisket today (too ambitious I now think). Using a Propane BBQ, hichory wood chunks and separated the pointe from the flat pieces. I trimmed it, salted it overnight. I put on a rub, but I did inject it with very salty beef broth and put in the probe right at the start.

Put those in around 1:15pm, had the BBQ smoking at 225F. Around 6pm I noticed one piece was at 135F the other 123F. The BBQ still saying 225F (but quite windy outside and inside thermometer was placed 6in higher than the meat - top grill). At 8pm-ish, we upped the BBQ temps to get the pointe at 145F and flat at 133F. I then wrapped those in foil and put then in the oven (300F to give it a little boost and reduced to 260 not long after). Its 11pm, one piece (pointe) is at 198F and i took it out, flat is 175F and still in.

All that to ask the infamous question...will I get sick eating these?

Im thinking the pointe is safe, the flat I am not sure.

Thanks! :)

 

[dr k]

Was the therm for the smoker a dial or a tried and true digital boil tested therm. They were in pieces and 1:15pm to 8 and 145 IT. Sounds like the smoker temp was lower than expected. If you used high salt injection then all is good. If it was intact meat then it can take its time. Read the first two pinned posts by chef JJ on this food safety forum and it will clear things up.

 

[floradeluna]

Thanks! Yes, I agree with you, I think the thermometer of the BBQ was wrong and yes, injections were salty - I came across Chef JJ food safety after I posted and it eased my mind. Finished it in the oven. Tasted last night, let it cook some more, wrapped it foil/towel and put in a cooler today and we ate it at lunch. Was tasty but more of a pulled pork texture. Looking forward to trying again :)

 

[Simon Lee]

Hi all....have read through the thread and surprise I have a similar problem!

Am in UK so temps in F will be estimates. Set my WSM to around 250 F and got my 13.5 lb brisket in at around 8pm. Overslept and at 7.30 this morning it looked great but WSM temp was around 170 and IT around 150. I’ve reloaded and wrapped....and reading the posts in think I should be ok?

I would DM chef jimmy....but hands up.....I can’t work out how to do it

 

[gmc2003]

You should be fine, your above the 140* mark, and any nasties would have been killed off earlier in the cook.

To DM/PM just click on the "inbox"(upper right hand corner), and then click on "start a new conversation". Start typing in the name of the member(s) you want to converse with and they're name should fill in automatically.

Chris

 

[Bearcarver]

Hi all....have read through the thread and surprise I have a similar problem!

Am in UK so temps in F will be estimates. Set my WSM to around 250 F and got my 13.5 lb brisket in at around 8pm. Overslept and at 7.30 this morning it looked great but WSM temp was around 170 and IT around 150. I’ve reloaded and wrapped....and reading the posts in think I should be ok?
I would DM chef jimmy....but hands up.....I can’t work out how to do it

On my comment earlier, I made it easy for you.
Just click on "Chef Jimmy" (below), and it will start a "conversation" for you.

Sounds OK to me!!
Your total time from 10:15 to 3:45 was 5 1/2 hours, including all the ups & downs.
You could check with chef jimmyj for confirmation, because I've been wrong before on these.

Bear

 

[Simon Lee]

Thanks guys....cooked and eaten...and we’re all still here....tasted pretty flippin good too!

 

[Bearcarver]

View attachment 407130 View attachment 407129 Thanks guys....cooked and eaten...and we’re all still here....tasted pretty flippin good too!

Great Pics!!
Beautiful color in the one Pic, and I could take care of a Plate just like in the other Pic!!
Nice Job!
Like.

Bear

 

[Sher]

It's all good. The surface bacteria is dead with inhospitable conditions for any airborne bacteria to contaminate and grow...JJ

Restarting thread as had similar problem. I put an injected brisket on at 4:45 at 250. Pellets ran out at around 8 I’m guessing. Temp of smoker at 98 and brisket temp 140 when reloaded smoker at 8:45. Temp back up to 250 in smoker by 9. Rechecked brisket temp at 10:15 is 149. Is it good to go or do I have a problem? Thanks!

 

[chef jimmyj]

You are Fine. IT got over 140 in plenty of time to kill any Bacteria pushed in by injecting. Enjoy the Brisket...JJ

 

[Alijambo]

Same thing for me. I injected my brisket and it sat out for probably an hour or so while I prepped it an got my pellet smoker going. I finally put it on at 11p.m. at low smoke (160). Turned it up to 200 at midnight and all was good at 12:45 when I went to bed. Checked it at 7:30, flame was out, smoker was cold and internal temp was 104. I restated it at 220 and after 1.5 hours internal temp is 145. I don't know if it ever hit 140 before going out but I'm guessing the salt in the injection combined with the rub and smoke gave me a little insurance. After reading this I'm wondering if the injection did me in.

Do you think its OK or should I toss it?

 

[chef jimmyj]

What did you inject and what was the outside temp? To find the meat 7 hours later and still 104, I don't think the smoker was down all that long...JJ

 

[Alijambo]

What did you inject and what was the outside temp? To find the meat 7 hours later and still 104, I don't think the smoker was down all that long...JJ

The injection was Kosmos Original Beef Brisket. Outside temp was low 20's.

 

[chef jimmyj]

Low 20's!?!? If that smoker was dead 6-7 hours, the meat would be near frozen. The smoker was down only a couple hours and the IT likely got to at least 140°F. The Injection is Soy Sauce, Phosphate and the flavor enhancer I & G. Not exactly bacteria friendly liquid! You are good to proceed...JJ

 

[Alijambo]

Thanks.

 

[Colinp1]

You are Fine. IT got over 140 in plenty of time to kill any Bacteria pushed in by injecting. Enjoy the Brisket...JJ

Low 20's!?!? If that smoker was dead 6-7 hours, the meat would be near frozen. The smoker was down only a couple hours and the IT likely got to at least 140°F. The Injection is Soy Sauce, Phosphate and the flavor enhancer I & G. Not exactly bacteria friendly liquid! You are good to proceed...JJ

Hi Jimmy, I had a similar problem to many of the above. Smoking my first brisket here. 10-1/2 lbs. salt and spiced it and let it rest in the fridge for a couple of hours before putting it in the smoker at 10pm at 225. Put temp down to 200 at 11 (I think this is what did me in). Went to bed around 12 but didn’t check IT, and actually didn’t check to see if smoker was on. Woke up at 4 to check on it and smoke was out, temp down to ambient in smoker and in brisket was basically the same. Got smoker going again and temp up to 250.

what are your thoughts? Safe to finish the cook?

 

[chef jimmyj]

Welcome. You didn't mention injecting anything even though you quoted those examples. Was it injected with anything? I don't see any issue with the meat as described...JJ

 

[Colinp1]

Welcome. You didn't mention injecting anything even though you quoted those examples. Was it injected with anything? I don't see any issue with the meat as described...JJ

Oops. Wasn’t quite sure how to attach to this thread, so just replied to the latest.

Thanks for the quick response. No I didn’t inject it, just the salt and spice rub. Also put it on the smoker cold from the fridge. I just don’t think it got to 140 and fear the smoker was off for quite some time before I caught it. The meat and smoker were not hot, as I said basically outside temp which was around 65-68.

What do you think?