Brisket left out

H

Huskres

Full Fledged Farker
Joined
Apr 20, 2014
Messages
427
Reaction score
114
Points
0
Location
Oklahoma
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?
 
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.
 
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.
 
I would cook it for sure like others said as long as it is still sealed
 
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.
 
Huskres said:
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?
Click to expand...

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)?
 
thirdeye said:
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)?
Click to expand...

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.
 
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:
 
Huskres said:
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.
Click to expand...

Huskres said:
By 9 or so the flat was completely soft. I pulled it out of the sink at 4am.
Click to expand...

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.
 
I’m going to toss is. Mott worth my family and friends getting sick.
 
You must log in or register to reply here.

Similar threads

S
Left out over night….
Replies
16
Views
884
oldgfbbq
O
B
Brisket question to everyone
Replies
6
Views
417
Vision
V
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
3K
ssv3
ssv3
Pitmaster T
Popdaddy’s Ultimate brisket hack.
2
Replies
21
Views
2K
LittleHill Smoke
LittleHill Smoke
ModelMaker
F y i !!!!!!!!!
Replies
5
Views
390
Newglide
N
Back
Top