brisket help!


 
C

ChristianJ

New member
Cooked a 14lb brisket. It finished at 1 am last night. I let it sit a bit outside (30 degress) wrapped it in foil and then put it in fridge. 7hours later the internal temp is still 90. Is this going to be safe to eat or have I blown it?
 
You will be fine.How long did you let it sit out before placing it in the fridge? It is always a good idea when putting meats away, to try to get it down to room temperature before placing it in the fridge. When you wrap in foil it creates an oven effect just like a hot box.
 
thanks Endmud, I had it outside on deck for about 45 minutes. I was debating slicing and reheating or reheating whole.
 
Did you cook it till done? If you did I might slice it and put it in foil. I would also consider maybe adding some of your basting liquid if you have any left. If not I would make up a quick batch and brush it on the slices and reheat in the oven. It will keep the meat from drying out. In the future you could pull it off early then finish the cook at the time you need it for in the oven.
 
Christian... According to the FDA, the guidelines for cooling food are:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> The food is supposed to cool from 140 to 70ºF in 2 hours and from 70 to 41ºF in 4 hours. </div></BLOCKQUOTE>

Do you know how long the brisket was in the "danger zone" (below 140)?
 
You must log in or register to reply here.

 

Back
Top