Brisket left out

[Huskres]

So I had a completely frozen brisket I tossed in the sink under cool water to help defrost for a cook later this week. The wife was gone for the evening so I put the boys to bed then went to bed myself. Walked in the kitchen around 4am and realized I left the samn brisket in the sink. Pretty damn pissed at myself. I temped it and the point was 53 and flat 63. Toss it or not?

[Burnt at Both Endz]

Was the cryovac intact or had it leaked water in?

With it being a sterile whole muscle, myself, I would cook it if the cryo was still intact. If you were a food provider, you would have to discard it.

[Huskres]

It was still sealed.

[Monkey Uncle]

If it smells o.k., I'd cook it.

[Av8er]

Cook that bad boy!

[BisonStew]

If it was completely frozen when you put it in the sink I would think you should be good. What time had you taken it out?


I remember leaving a thawed rib steak out overnight that I bought and forgot to put in the fridge. A friend who works in the restaurant industry said zero worry, I cooked it and didn't have any issues.

[Capt]

I would cook it for sure like others said as long as it is still sealed

[BigThicket]

Yep, cook it.

[Sickboy579]

Cook it. I’d eat roadkill at 200*

[SmokinJohn]

Cook it!

[m-fine]

Cook and eat!

[SmoothBoarBBQ]

If it's for you and your family (and everybody is healthy) then definitely cook it up. If you're feeding it to someone who is ill or elderly then I wouldn't risk it though.

[4ever3]

Smell it!

The nose knows...

[thirdeye]

So I had a completely frozen brisket I tossed in the sink under cool water to help defrost for a cook later this week. The wife was gone for the evening so I put the boys to bed then went to bed myself. Walked in the kitchen around 4am and realized I left the samn brisket in the sink. Pretty damn pissed at myself. I temped it and the point was 53 and flat 63. Toss it or not?

Before making any comment we really need to know a few things:

What was the weight of this brisket?
What time did you begin the thaw?
Did you immerse into cool water for thawing (not warmed water)?

[Smokin Dawg77]

way too much thinking .....cook it

[Huskres]

Before making any comment we really need to know a few things:

What was the weight of this brisket?
What time did you begin the thaw?
Did you immerse into cool water for thawing (not warmed water)?

11lb. Around 7. It was in the fridge for a day but still rock solid. And it was as cool as the water gets here in the summer. Around 80 degrees.

[Huskres]

By 9 or so the flat was completely soft. I pulled it out of the sink at 4am.

[SonnyE]

Sniff and cook.

Probably fine.
Too many folks these days have forgotten that the Great Grandparents probably ate un-refrigerated meat that had fly specks on it.
We worry to damned much.

:blah:

[thirdeye]

11lb. Around 7. It was in the fridge for a day but still rock solid. And it was as cool as the water gets here in the summer. Around 80 degrees.

By 9 or so the flat was completely soft. I pulled it out of the sink at 4am.

Okay.... just guessing but by 11 or midnight the point would have been thawed, but possibly still around 40°. In the next 4 hours the meat rose to 53° & 63°. If you fully believe the USDA rules, your brisket was in the danger zone for 4 hours, which is the maximum allowable time. Let's say it took 2 hours in the fridge to get back down to 40°, which means the brisket was in the danger zone for 6 hours. So that would mean toss it.

That said, many people feel that the USDA rules have some safety factors built in to both the timeline for handling food, and the temperature recommendations. For example, I cook hamburgers to a lower than recommended temperature for ground meat, and I use the 7-log10 reduction in Salmonella for chicken.

[Huskres]

I’m going to toss is. Mott worth my family and friends getting sick.

[Burnt at Both Endz]

I’m going to toss is. Mott worth my family and friends getting sick.

I really think your being overly cautious. It was in a sterile environment and bacteria grows at a snails pace in low temps even if there were any present.

You obviously have never been to a Mexican meat market?:twitch:

[Ylouder]

If you have bad meat in a cryovac bag..chicken, pork, or beef you will know it as soon as you open the package.

With unsealed packages you won't have to even open it.

Once you smell it there is no question.

[thirdeye]

If you have bad meat in a cryovac bag..chicken, pork, or beef you will know it as soon as you open the package.

With unsealed packages you won't have to even open it.

Once you smell it there is no question.

"The nose knows" is generally the case, but I don't think that was enough time for any odors to be produced. We're talking 4 to 6 hours when the meat rose above 40° and up to 63°. The Baddies are multiplying rapidly, but nothing is decaying yet.

[Eujamfh]

smell...and cook