Ever had one too many?


 
B

Brandon A

TVWBB All-Star
I was all excited to do my first overnight brisket on the BGE, just got my new guru door for the XL and a good looking 10lb packer yesterday. Fool proof right?? Well, I went to a co-workers 50th birthday party last night and, lets just say, I had a little trouble getting the brisket going. I managed to mostly shut the damper on my guru fan before falling down and going to sleep last night, and couldent stay up to see the temp level out.
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This morning when I jumped out of bed the pit temp was a steady 160, meat temp 133. I've read alot about the danger zone being 140, and I'm pretty sure it spent more then 4 hours under 140, but I also know that it mostly pretains to the exterior of the meat, and anything that may have grown will surely be killed by the time I hit tender What do you guys think? I kept telling everyone I had to go get my brisket started,
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I'm sure as you left they kept saying just one more beer! Been there. Not sure if being under 140* is an issue since the low and slow will more than likely be under that for more than 4 hours. I look forward to see what Kevin,Bryan, Larry or others have to say. Vince
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...but I also know that it mostly pretains to the exterior of the meat, and anything that may have grown will surely be killed by the time I hit tender. </div></BLOCKQUOTE>

Actually, it pertains to any and all parts of the meat, not just the outside. There are concerns of bacteria that continued cooking can remedy. OTOH, there is also the chance for certain enzymes to develop, which temp will not affect.

Chances are you are ok, but never believe heat alone will cure all problems caused by being at unsafe temps.
 
Is there ever one to many? I'd say at least 1/3 of my overnight smokes were done in this condition.

Agree, chances are you'll be fine. Now the hangover, can't help you there, I'm nursing one of my own
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Shes chugging along at 230 now, and the brisket is stalled at 177 for the past hour or so. As for the hangover, well, I'm on my third newcastle.
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A nap is definately in order, as soon as my wife wakes up from hers lol.
 
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