Marwendholt
Knows what a fatty is.
I've done this plenty of times before on purpose, never been sick yet.
Left My Brisket Out
- Thread starter dconder1
- Start date
J
jmoney7269
Guest
+1
When I cook briskets they sit in the cambro overnight with rub on em for 7 hrs before they hit the pit never not once got anyone sick. My grandpa did it, my uncle does it, my buddy Jason does it. That's why we get 15 lber done in 5-6 hrs.
davefan360
Take a breath!
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you will be fine.
Mdboatbum
Full Fledged Farker
It only takes once. The thing about food safety is the "Russian Roulette" aspect of it. Odds are the OP will be fine. But the risk is there, and very real.
In the future you may think about using one of the recognized safe methods of thawing. In a pinch, you can thaw a large cut of meat under cold running water in a couple hours. Otherwise, the fridge is the best bet.
When I was in the Navy they thawed meat on the counters over night every night and they probably still do.
CambuiAl
Knows what a fatty is.
If it were chicken or pork, I would probably trash it - with beef, no worries at all for me. If beef is infected, it's probably related more to the environment rather than the temperatures. Water boils at 100c (212F) - boiling water is used for sterilising things. Most cooks will be done at sustained temps over 212F right? Should be fine.
oldbill
is One Chatty Farker
I've been thawing briskets like that all my life and it ain't kilt me yet!!! If it were exposed raw chicken or turkey then there might be an issue but not sealed beef, also beef has a rather distinctive sour odor when it's bad and you probably would have noticed it as soon as you opened it.
GrillsGoneWild
is one Smokin' Farker
You should be fine. I will say that if you had put it in the fridge last night before going to bed, it woudl still be half frozen so this seems to be the only way that brisket was going to get cooked today.
Big Country BBQ
Full Fledged Farker
you all right!
lantern
is One Chatty Farker
You would think, but you'd be wrong.
I took this pic at a Mexican joint I was doing electrical work on. I was there at 10pm the night before when it was put out and I was there at 1030am the next day when the FIRST couple bags of chunks were sent to be used for the buffet.
Loving that chicken juice and beef juice in pools on the floor. That would be the same floor that literally inches away they were mixing guacamole up on in a pot using an immersion blender.
....not saying it's like this in ALL restaurants!!!! Just that it's not good to assume they all care about our safety or have good scruples .
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Whistler
Full Fledged Farker
I'd cook it at home but at the restaurant it'd be trashed.
jrickus
Knows what a fatty is.
I did the same last night with a pork butt and was wondering the same thing, except I put mine back in the fridge since I didn't plan on cooking it until Saturday and had no other choice since I had to go to work.Do you think mine will be ok to smoke now or should I toss it? I left it out from 7pm to 5:30am in a dry sink (it was in cryo as well)
dconder1
Found some matches.
Thanks all for the opinions. It seemed to be somewhat a split decision. I usually err on the side of caution so I didn't risk it. My usual method is fridge thawing but I was in a hurry and just screwed up and forgot about it. Oh the humanity of throwing that baby away.
luke duke
is Blowin Smoke!
Do you really believe that?
BeansBaxter
Knows what a fatty is.
Surely this was the most egregious of all their sins!
Cayman1
is one Smokin' Farker
Not with pork. Toss it, why take the chance. Pork way worse than beef about going bad.
