HELP! Brisket ruined, or ok to continue?

quote:

Originally posted by kyee:
Ok, I've done a bunch of briskets before, so this one is all my own boneheaded fault.
Put the brisket in last night at 10pm, set the temp to 230. I forgot to check what I had the meat probe to, because I almost never ever change that. Woke up this morning to check the meat, and it was holding at 130. ARGH!! I then remembered that a month ago I did a low temp salmon smoke, and never changed it.
so, is my brisket ruined and I need to toss it? it's a very very thick brisket, with the probe in the thickest part of the meat.

Plan B is to run to Costco and go get some ribs to do a quick 4 hour smoke in time for the game.

quote:

Originally posted by DanC:
Most of my smoking is done at 225 and have been known not to check. Last summer I had 3 slabs of Sam's loin backs in for a 5 hour smoke while I headed for the golf course. Lucky I asked my wife to check the smoker temp around the 3 hour mark. It was still at 300 from some chicken I smoked a few days before. She checked a little after 3 hours and pulled for perfectly done ribs. I lucked out that time.

quote:

Originally posted by kyee:
Internal meat temp was held at 130, and I have no idea how long it was holding at that. Too many variables, and I don't want to send all my Superbowl party guests home with food poisoning, so going to have to toss it.