Mac LA
TVWBB Super Fan
Hello Team,
So I was reading on another site, debating whether I should inject a brisket or 2 I'm going to do this weekend (I always do), and came across this post below.
"NOTE: If you inject your brisket, or if you insert a temp probe, or do anything to break the surface of your Brisket, you must get that piece of meat from 40˚ to 140˚ internal temp in no longer than 4 hours.
I do not inject for that reason. I do not insert a temp probe until my Brisket is in 225˚ heat for 3 hours, so I no longer have to worry about the danger zone."
As I mentioned above, I've never had an issues before as I always inject so have I just gotten lucky or is this a real concern? Perhabs I surpass 140* in less than 4 hours, not sure as I've not timed that part of the cook.
Thoughts?
Johnny
So I was reading on another site, debating whether I should inject a brisket or 2 I'm going to do this weekend (I always do), and came across this post below.
"NOTE: If you inject your brisket, or if you insert a temp probe, or do anything to break the surface of your Brisket, you must get that piece of meat from 40˚ to 140˚ internal temp in no longer than 4 hours.
I do not inject for that reason. I do not insert a temp probe until my Brisket is in 225˚ heat for 3 hours, so I no longer have to worry about the danger zone."
As I mentioned above, I've never had an issues before as I always inject so have I just gotten lucky or is this a real concern? Perhabs I surpass 140* in less than 4 hours, not sure as I've not timed that part of the cook.
Thoughts?
Johnny