Smoked brisket to 160, foiled till 205,..put into cooler and rested for 12 hrs. The brisket was perfect...tender and great flavor..made up aus juice which the brisket was put in to heat up before serving. After 12 hrs in cooler, the briskets..were still warm. Is there a potential food safety issue? The briskets are wrapped in foil in a cooler and exposed to the air.
09-30-2013 07:50 PM
Below 40 or above 140....
You should monitor temp if your holding that long, know for certain the temps and you will have no worries.
09-30-2013 07:51 PM
Did you temp it before you ate it? You want to avoid letting any your meat sit between 40-140 ferinheight for longer than 4 hours... That's prettying the industry standard. I have held butts in a cooler for 8+ hours wrapped in foil and towels and they were still above 160. It was a lot of meat tho!
09-30-2013 08:54 PM
What they said. I have held whole packers for upwards of 4 hours, and they had barely dropped in temperature. But, that is no guarantee. Easy enough, if you know it will be a long hold, to place a Maverick probe in there and watch it.
09-30-2013 09:00 PM
^^^^^^^^^^^ All good info... What they said^^^^^^^^^^^
10-01-2013 04:32 AM
Now that's a long rest...
10-01-2013 09:59 AM
Just curious, why the 12 hr rest? Was that intentional?