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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-04-2009, 11:42 AM   #1
tony76248
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Default brisket cooked at too low a temp

Got a call last night about 6PM. The guy asked me about a problem he encountered. I didn't return the call until 9PM.

He has an electric smoker (not sure what brand but I am thinking a master smoker or bradley since he got it at cabellas and he thought the cookshack they sell was too expensive) and he placed three briskets in it yesterday morning about 6AM and thought he had set it to 225 degrees but when he got home last night he found that he had it set to 125 degrees.

His question is what should he do? He ended up picking up three more briskets and starting over.

FYI....The briskets were for his family reunion. Not exactly customers but...

What do the brethren think?
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Unread 06-04-2009, 11:53 AM   #2
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He did the right thing, don't want to get people sick.
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Unread 06-04-2009, 11:58 AM   #3
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I guess my question is at what temp is beef safe. As in would you finish this brisket and serve it to your wife and kids? I definitely wouldn't serve it to customers. That said, I will not even serve BBQ sauce once opened, hence a pantry full of gallon jugs half full.
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Unread 06-04-2009, 12:28 PM   #4
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I would say in the temp danger zone that long is dangerous. If I wouldn't eat it, I wouldn't serve it to my dog if you know what I mean. If it was in there six hours I would go for it, but 12.....time to hit the hefty bag - unless he hates his neighbors.
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Unread 06-04-2009, 01:01 PM   #5
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I have cooked briskets at 180 a few times and never got sick, but once I realized how long the center of the meat was sitting in the danger zone I stopped that real quick. I wouldn't go lower than 225 personally. I prefer 275.
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Unread 06-04-2009, 02:49 PM   #6
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I don't think I'd risk it.

6 hours @125 F...I had a vision of a brisket on my car seat with the windows rolled up in the summer sun...

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Unread 06-04-2009, 03:43 PM   #7
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For customers that would be against OK state(and I bet federal) health code. We have to cook at a minimum of 225. I know of some states that call for 250 minimum...

It is also common sense to toss something like that...
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Unread 06-04-2009, 07:29 PM   #8
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Meat = Cheap
Doctor = Expensive

Makes the decision simple for me when I am in doubt.

TIM
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Unread 06-04-2009, 09:29 PM   #9
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he did the right thing...when in doubt toss it out...
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Unread 06-05-2009, 10:21 AM   #10
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you like rare brisket, not me
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Unread 06-05-2009, 10:24 AM   #11
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No way I would eat it. Danger zone is anything between 40 and 140 degrees.

Attached is a good guide to food safety.

http://www.fsis.usda.gov/PDF/Kitchen_Companion.pdf
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