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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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12-06-2019, 09:21 AM
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#1 |
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Found some matches.
Join Date: 11-13-19
Location: Minnesota
Name/Nickname : Jerry
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Pellet Flame-Out with Brisket On
So I put on a brisket last night and wrapped it up before I went to bed but I forgot to refill the pellet hopper. This morning I woke up and saw the brisket had dropped to about 140-145 internal because I ran out of pellets (dummy me didn't set the MIN/MAX alarm on the grate probe because I got complacent with my pellet smoker). The brisket is now in my oven at 250 cooking but is it safe to eat? I assume if I bring it up to around 203 I will have killed anything off that might have started but wanted to check with you folks and see what you think.
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SF 24x36, Camp Chef DLX 24, Weber 22" w/Slow N' Sear, Char Broil 4-burner |
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12-06-2019, 09:38 AM
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#2 |
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Full Fledged Farker
Join Date: 02-13-19
Location: Innawoods
Name/Nickname : Anon
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Yes. Bacteria will die in the 140s/150s given enough time. 160F for food safety is not a hard rule, it's just the point at which most microbes die in less than a minute.
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12-06-2019, 09:38 AM
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#3 |
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Full Fledged Farker
Join Date: 02-13-19
Location: Innawoods
Name/Nickname : Anon
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You're also finishing it which will fully sterilize it if it is not sterile already.
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12-06-2019, 09:43 AM
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#4 | |
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Found some matches.
Join Date: 11-13-19
Location: Minnesota
Name/Nickname : Jerry
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Quote:
Now to see if it's going to be amazingly textured brisket, or chili meat :-)
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SF 24x36, Camp Chef DLX 24, Weber 22" w/Slow N' Sear, Char Broil 4-burner |
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