To Toss or Not To Toss This Brisket

[dport7]

Exactly. If you would throw out this piece of meat, then in in theory no piece of meat could ever be safe.

If you cook low and slow, ANY brisket or butt is going to spend many hours between 40-140 degrees, but cooking to 195-205 it is going to spend many hours about the temp where bacteria can survive.

This convo has come up many times across several forums; have not seen a single thread where someone has gotten sick.

Makes sense, I never thought of it like that. Ok, I'd eat it, just not sure how tough it would be, but that don't matter, eat it anyway.

 

[popeye]

what kind of flowers do you lke

 

[cholloway]

what kind of flowers do you lke

PANSIES :becky:

 

[quamdar]

For me personally it would depend on who I'm serving to. My friends (guys in their late 20's and 30's), no big deal. If it is for a bunch of small children, pregnant women, or old people I would buy a new piece.


No way I would throw it out, just might be a bit pickier who I'd serve it to.

 

[SmittyJonz]

Man, Id of got something else to cook for me but finish the Brisket out for the neighbors........flu bug has been running wild around here anyhow so if ( I don't think they would) get sick I'd say it was the flu.......

 

[SmittyJonz]

The rule of thumb is 4 hours between 40* and 140* but beef is less prone to problems then say pork or poultry. Also if you have a whole intact muscle that hasn't been probed chances are you would have been ok....That's why many people don't probe early.

The FDA did change the rule to 135* vs 140.

Now what about Cold Smoking and Making Jerky etc - meat never hits 140* but must get above 40* - long as it's less than 4 hrs then gets chilled?

I'd of went ahead with the cook . I've left thawed brisket out on counter with rub on overnite several times and had no problems.

 

[16Adams]

I would have placed in large pan with a cup of chicken stock, a can of green chile enchilada sauce and a head of garlic. Covered with foil and in the oven 215-225 for 6-8 hours. Chop and eat with garlic biscuits or kings Hawaiian bread or corn and flour tortillas

 

[HankB]

Now what about Cold Smoking and Making Jerky etc - meat never hits 140* but must get above 40* - long as it's less than 4 hrs then gets chilled?

Doesn't cold smoking and making jerky involve brines and marinades that have antibacterial properties?