View Single Post
Old 06-05-2013, 09:40 AM   #4
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

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.
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

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
Ron_L is offline   Reply With Quote