It really depends on how long the surface temp of the meat was in the danger zone (above 40F. I suspect that it was more that a couple of hours. Since it was in the cryovac it's probably fine, but meat is cheap compared to doctor bills. If it were me I'd buy another brisket.
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The Naked Fatty!
Chicago Area Summer Gathering Planning is under way!
Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser