Little Brisket Help?


 
Tim Campbell

Tim Campbell

TVWBB Emerald Member
So I'll try to keep this brief...would appreciate some advice from you veteran briketeers; I'm absolutely a novice with it.

Started a brisket at 6pm last night on the wsm. Smallish. Hit the stall at 158 degrees around 9pm and got wrapped. By 1am, it temped at about 180...through the stall pretty quickly. Maintained smoker temp between 250--275 the entire time. Didn't plan to pull it off until closer to 200 degrees.

Here's where it all went caddywampus...I fell asleep in a recliner and overslept the alarm (wife not surprised).

When I awoke at 6am, the smoker was basically cool to the touch. Temped the meat and it was hovering around 120 degrees. I botched it.

So my question is, can I reheat this tonight despite the fact that the brisket was no longer in the food-safe zone? I will say that it was jiggly and the probe had no resistance...like butter.

And if I can reheat, should I?

Lost in brisket newbie-land,
Tim
 
Did you use a thermometer that records temps? If so, you can see how long it was below 140. FDA say danger zone is 40 to 140F for 4 hours. Additionally, you applied salt and smoke which inhibits bacteria. But for me it how long under 140.
 
I would say since you got it to 180 you killed anything bad and you are safe to throw it back in the oven until 200 and tender.
 
So for at most 5 hours you started at at least 180 if not more. So.it was under 140 for 2 hours or less. In fact surprised it even dropped that much. But of course it was not in a cooler all wrapped up
 
Tim Campbell said:
So I'll try to keep this brief...would appreciate some advice from you veteran briketeers; I'm absolutely a novice with it.

Started a brisket at 6pm last night on the wsm. Smallish. Hit the stall at 158 degrees around 9pm and got wrapped. By 1am, it temped at about 180...through the stall pretty quickly. Maintained smoker temp between 250--275 the entire time. Didn't plan to pull it off until closer to 200 degrees.

Here's where it all went caddywampus...I fell asleep in a recliner and overslept the alarm (wife not surprised).

When I awoke at 6am, the smoker was basically cool to the touch. Temped the meat and it was hovering around 120 degrees. I botched it.

So my question is, can I reheat this tonight despite the fact that the brisket was no longer in the food-safe zone? I will say that it was jiggly and the probe had no resistance...like butter.

And if I can reheat, should I?

Lost in brisket newbie-land,
Tim
Click to expand...
Oh the perils of the overnight cook. I have a buddy that isn't scared to do it but I would rather just prep (trim brisket, and get all the charcoal and stuff ready the night before so I can light my smoker around 5:30 AM and put the brisket on around 6 and run 275 to 300. I can usually have a 15 lb packer resting in the cooler by around 4 PM and serve at 6 or 7 without issue.

I wouldn't call my method hot n' fast but it's definitely a hurry up offense ;)
 
Thanks again, folks. Ended up reheating and consuming. Not bad, but I am terrible at brisket.

Getting too old for this overnight stuff.
 
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