Brisket food safety!

cinmur · Sep 30, 2013

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.
Thanks

Goddahavit · Sep 30, 2013

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.

Jayblefty · Sep 30, 2013

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!

landarc · Sep 30, 2013

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.

Fwismoker · Sep 30, 2013

^^^^^^^^^^^ All good info... What they said^^^^^^^^^^^

sliding_billy · Oct 1, 2013

Now that's a long rest...

boaz65 · Oct 1, 2013

Just curious, why the 12 hr rest? Was that intentional?

Brisket food safety!

cinmur

Knows what a fatty is.

Goddahavit

is one Smokin' Farker

Jayblefty

Knows what a fatty is.

landarc

somebody shut me the fark up.

Fwismoker

somebody shut me the fark up.

sliding_billy

somebody shut me the fark up.

boaz65

Knows what a fatty is.

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