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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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Old 11-07-2009, 08:30 AM   #16
douglas_p76
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Join Date: 10-18-09
Location: crossville tn
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well,i put the brisket in the electric smoker around midnite, got up at 6 and the internal temp was 134 f . so now it is on the grill,grill temp 235 f . my question is, should 134 internal temp be anything to worry about as far as food safety goes or is that ok,
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Old 11-07-2009, 09:26 AM   #17
Goose
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Quote:
Originally Posted by douglas_p76 View Post
well,i put the brisket in the electric smoker around midnite, got up at 6 and the internal temp was 134 f . so now it is on the grill,grill temp 235 f . my question is, should 134 internal temp be anything to worry about as far as food safety goes or is that ok,
I am not an expert in this but I think the question is how long has it been over 45 and below 145?
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Old 11-07-2009, 09:34 AM   #18
douglas_p76
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i would guess most of the 6 hours, it was at 42 when i put it in the smoker
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Old 11-07-2009, 04:26 PM   #19
douglas_p76
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internal temp. is 194 now, not quite like knife in butta yet.
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