Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin3d on September 01, 2016, 08:28:23 AM
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So this is my first brisket attempt. I put brisket in my smokin it 3D (electric) smoker last night at midnight set for 200 degrees and probe for 195 and set the back up C2 at 140 for 4 hours (PID controller).
At 7:30 this morn I'm walking out to shop and I can hear smoker beeping!!! I'm like o no. I put my hands on top of smoker and it's cold!!!
I reposition meat probe and turn smoker back on and probe says its at 104 degrees. The meat is tuff and still pink. My drip pan has hardly any drippings in it.
So I hear people talk bout meat getting to 140 degrees in less than 4 hours for safety?
Is the brisket ruined?
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Yes.
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No, if the internal gets above 165F you are fine. Since most people bring their brisket above that temperature you are safe to continue cooking it
Most beef based pathogens are located on the surface of the meat, that's why you can eat a rare steak and not get sick. It is also why for safety purposes all ground beef should be cooked to well done because the ground mixes surface and internal sections of the beef.
https://www.foodsafety.gov/keep/basics/cook/
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I have to agree with Sparky. Do you know what the internal temp of the brisket was when your cooker went down? Personally I wouldn't chance it. I know briskets are expensive, but emergency room and doctors cost one heck of a lot more. Just my 2 cents.
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Yes.
Yes 2
Hub
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Well at 7:30 when I repositioned the probe it read 104 and I keep checking it and 3 hours later it's beeping again at 195.
So I get my thermopop thermometer and it's 35-40 degrees off. My probe on my SI smoker is junk!
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Pardon my french but "$h*t-Can" it. Live to smoke another day.
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Can it as it is not safe to eat.
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"When in doubt, throw it out" As some said, all the possible medical bills could be way more than the cost of the meat.
EKW
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It's going to the cats to naw on! :'(
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Not worth getting sick. Food poisoning is horrible. I have had it and don't wish it upon anyone.
You made the right choice
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Ok there's a consensus that it would not be safe to consume your brisket. But my question is....why did you have this problem to begin with. No sense doing another brisket or anything for that matter until you find the source of the problem and remedy it.
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Not worth getting sick. Food poisoning is horrible. I have had it and don't wish it upon anyone.
You made the right choice
x2!! Thought I was gonna die!
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It was probe failer on the smokin it 3D PID controller. :'(
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Sorry for your loss 3d.
As I have never had a smoker but might someday.....are there any that....
1) chart the time & temp of the entire cook? so you can see at what time the temps were etc
2) Go back on after a power failure but will send you inside an alarm that the power is out?
3) Will send you an alarm if the temp goes down or the unit stops working (runs out of fuel etc)?
4) The door opens up
With a long cook you think this would be nice to know
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It was probe failer on the smokin it 3D PID controller. :'(
That is disappointing. The 3d controller is fairly new to the Smokin-It line-up.
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I have never had good look with digital controllers on cabinet smokers. Not sure why. Just give me the good knob temp. thermostat and they are bulletproof.