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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2013, 09:30 AM
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#1 |
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Found some matches.
Join Date: 11-08-12
Location: Claremore, OK
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Left My Brisket Out
Last night I put out a 10 pound trimmed brisket to thaw on the counter in its cryo package. Had it in the sink no water or anything. I completely forgot till this morning that it was there. I get mixed results when doing searches so I thought I'd ask the Brethren. Is it still safe to smoke and eat. It's in the smoker now but I don't want anyone getting sick.
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06-05-2013, 09:37 AM
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#2 |
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Babbling Farker
  
Join Date: 02-24-13
Location: Port Charlotte, Florida
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did you check the internal core temperature?
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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06-05-2013, 09:39 AM
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#3 |
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Found some matches.
Join Date: 11-08-12
Location: Claremore, OK
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I did not. The outside was cool not cold.
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06-05-2013, 09:40 AM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-05-2013, 09:42 AM
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#5 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Meat is Cheap.
Doctors are Expensive. Friends and Family are Priceless.  Your call. Good Luck. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-05-2013, 09:43 AM
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#6 |
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On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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dconder, what time did you get it out to thaw and how long had it sat out before you put it on the smoker?
My feeling is this: Unless by "last night" you meant you got it out of the fridge at 5pm and left it out until "this morning" at 9am... you're gonna be fine. I mean, there are plenty of guys who say they let their pork shoulders sit out and come to "room temp" before smoking. Also, you say it was in the cryo, not just sitting out in open air or sitting in a sink of warm water all night. You'll be fine, bud. Smoke it and ship it to me on dry ice if you need a guinea pig.
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UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old. |
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06-05-2013, 09:52 AM
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#7 |
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is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I would cook it.
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06-05-2013, 09:57 AM
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#8 |
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Found some matches.
Join Date: 11-08-12
Location: Claremore, OK
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I probably took it out of the freezer around 7:00 pm frozen hard as a rock. It just sat in the sink in its package till 7:00 this morning. It was not in water in the sink. Just sitting in an empty sink. I opened it up rinsed it off, rubbed it down good and threw it in the smoker.
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06-05-2013, 10:06 AM
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#9 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Cook that biotch!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-05-2013, 10:07 AM
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#10 |
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Babbling Farker
Join Date: 05-19-11
Location: EAD
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I wouldnt worry one bit
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06-05-2013, 10:08 AM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yur good!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-05-2013, 10:13 AM
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#12 |
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On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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cook that sumbich
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UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old. |
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06-05-2013, 10:16 AM
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#13 |
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is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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feed it to the inlaws
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06-05-2013, 10:17 AM
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#14 |
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is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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You realize we won't really believe you actually cooked a brisket unless there's photos...
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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06-05-2013, 10:43 AM
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#15 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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A note of precaution...
If the same piece was left out at a restaurant overnight... would've been trashed by now.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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