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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.
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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.


What was the internal meat temp. Any estimate how long it was holding? Was it 130 all night? If yes, trash it. If you finished @200 then held a bit @ 130 I'd eat it!
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 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.


Having a wife who will manage your smoker while you golf is pretty lucky! Wink
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.


You will sleep easier if you get a remote pit probe. The Maverick ET 733 is the latest in that line & costs less than a Creekstone Brisket! Wink

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