12 hours cooking 6 hours resting, wrapped in butcher paper and towels. Woke up checked the temp and it was below 115°F. No idea how long it was below safe eating temp but I’m not chancing getting everyone sick(it sure was juicy and tasty though). Burgers and dogs it is 😂
by justlookin019
40 Comments
Man, I would have eaten that! And then tossed the extra in the freezer! 5 second rule!
I would have eaten it. You presumably cooked it to well above 165 which killed off bacteria. And then as it cooled back down it still spent a great deal of time above 140. With it wrapped, where would the bacteria have come from to make it unsafe during the window where it was in the ‘danger’ zone? Just like tossing it in the fridge, it still has to pass through that temperature zone. And I’m sure we have ALL been at all day bbqs where food is sitting out for much of the afternoon and we think nothing about it.
Brisket chili at the very least 🙁 rip
Lame
I’m not throwing shit away unless I actually do get sick from it. The chances of it being bad is there, for sure, but let’s be real it’s so slim.
I understand your decision but I don’t think it was necessary. Sounds like you had your food stored in a safe place despite the temp dipping. If it had been sitting out on a table outdoors all night no telling what could have gotten to it like bacteria of bugs.
People out here downvoting people for promoting food safety lmao
Reddit is such a weird place
I echo the other sentiments here. If you wrapped it and it cooled down it was safe. Without introducing bacteria via probe you would have been fine.
Chop it up good, throw in a skillet with some oil, and use in tacos.
Fellas I understand all of the “I woulda this and that” but at the end of the day I have a pregnant wife and I’m not comfortable even with the smallest risk of me making her sick. $78 worth of beef does not equal the health and safety of my wife and unborn child.
Noooooo! It’s a damn shame.
That’s tough! I just rest mine in the oven at the lowest temp it will go. That way the only thing I need to worry about when I go to bed is my house catching on fire. Brisket will be warm tho!
So why not just heat it up?
Comments in these types of posts make me cringe so hard…
Anyways, was this in a cooler, resting? Or just out on the counter? Even a bad cooler (pre heated) should be able to keep a piping hot brisket safe for about 6hrs.
I think someone commented this already, but keep a temp probe inside while resting with an alarm set around 140-150f, next time.
Just put it in your oven as low as it will go in the future
Nice rage bait.
Lol
For the future, do a hot hold in the oven instead of towels and a cooler if you’re doing it overnight.
Next time rest it in the oven at the lowest temp it will go. I only oven rest my meats now
For the people saying throw it out no matter what.
You’ve been fed more “unsafe” food by great restaurants and pretty much every catered meal at events.
Maybe chunk the brisket in an old ice chest (still in the towels/butcher paper) if you want to hold it that long next time. You can leave your temp probe from the cook in and keep an eye on the temps too while it rests. Better safe than sorry though for this go round, and congrats on the upcoming addition to the family!
Should’ve thrown it in the fridge to get below 40. You likely would’ve been fine just would’ve needed to reheat it above 140
I’d do the same.
Why I like holding it in the oven at the lowest temp my oven goes to so I’ve no worries about temp.
Take it out about an hour before serving and we good.
Did you slice it before resting?
Time to buy a warmer, my man. It’ll change your life.
Straight to the crock pot for some pulled brisket sammichs.
When in doubt, throw it out.
Braise it and make a ramen broth
What did you think was going to happen when you rested it?
Bummer to hear it! Looks great! Better safe than sorry though!
Brother I know your pain, two years ago I made a chili with a 6 pound brisket for a work competition, had to toss it because despite sitting in the snow overnight, it was 85° when I left for work.
Tossed it all, always at it safe when feeding other people.
Great call. If you’ve ever had food poisoning you wouldn’t risk it. I’ve dry heaved so bad it felt like my lungs were going to burst. There’s always next time. Im saving up for a warmer at some point to avoid this.
I’ve had to do that also, it was heartbreaking to tell everyone we’re getting some take out out after all of that time making something that looks absolutely delicious. Not having the guilt of making someone sick was worth that heartache though. Tough choice, but the right one.
Below 140 is considered the “danger zone”. You were at 115? That means it was in the bad zone for some time. You 100% made the right decision.
Good on you making the (only) call. It’s never worth the risk.
Homemade cambro with alu foil balls bottom cooler place your meat wrapped in paper on those , and 6” of dish towels on top of , and then tape cooler shut. 5 hour rest after overnight cook and serves at 160. Homemade cambro is king.
New to grilling. What’s the problem with the meat being under 115 degrees? When bacteria builds or? Legit question lol.
Last night I got in a serious car wreck and mine was lost while in the hospital. It’s going on the insurance claim idgaf
Towels and cooler resting is ok for a couple hours, but you gotta monitor it. Personally, I’ve found that a brisket pulled at about 203 will be around 165 in a cooler after 3 hours, indoors at 20deg C. Obviously there’s tons of variables.
Better grind it up and bbq sauce or put it in chili