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Old 08-13-2014, 12:42 PM   #16
Quintessential Chatty Farker

THoey1963's Avatar
Join Date: 01-08-14
Location: San Antonio, TX

Wife leaves food out all the time. It's the Korean in her. Some things I can handle, but there is no way I am touching seafood that has been on the counter overnight...
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
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Old 08-13-2014, 04:14 PM   #17
retired trucker
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia

I'm with MartinM on this. I would be giving it the old sniff and taste test. It was after all smoked and well cooked for several hours. Just shy of jerky.

Have a Blessed day anyway!

Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
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Old 08-13-2014, 06:53 PM   #18
is one Smokin' Farker

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Join Date: 02-18-14
Location: Coram, New York

Been there...Done that. Wouldn't be so quick to dump the brisket though...smoking was a means of preserving food back in the day. If jerky lasts forever, I'm sure brisket can survive 1 day?!?
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Beam's SG-01 Offset Smoker (Brenda)
Chargriller Akorn (Vanessa)
Backwoods Party (Victoria)
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Old 08-13-2014, 08:05 PM   #19
Full Fledged Farker

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Join Date: 08-16-13
Location: Independence, KY

Thanks for the condolences guys. I had food poisoning once in my lifetime and I sure don't want it again, let alone passing it along to the guys at work. This will NOT happen again... I hope.
Sporting a Bayou Classic Ceramic Cypress Grill, 22.5 weber kettle, UDS, Maverick 733
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Old 08-13-2014, 08:12 PM   #20
is one Smokin' Farker

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Join Date: 01-19-13
Location: melbourne fl, adirondack native

I would go the chili route, can't be anything on there that 3 or 4 hours boiling won't fix.
Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732
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Old 08-13-2014, 08:35 PM   #21
somebody shut me the fark up.
caseydog's Avatar
Join Date: 07-08-10
Location: Texas

It is my understanding of history that German immigrants in Texas originally smoked brisket as a means of preservation, before refrigeration was common.

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Old 08-13-2014, 09:15 PM   #22
is One Chatty Farker
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Join Date: 06-12-14
Location: Charenton, La

Ouch!!! Havent done that... Yet. But then... Ima fat guy, we dont forget food!!
Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand
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