Overnight Brisket

[GizmoRulz]

Hello Forums. New smoker here attempted to cook a brisket overnight. Brisket was on the smoker for 5 hours before I wrapped it and went to bed. After I wrapped it the internal temp dropped but got back up to160 and the smoker temps fluctuated between 215 and 230. When I got up 6 hours later the temp had dropped more than anticipated. Smoker temp was 130 - 145 and the brisket was at 131 and 136 at two different spots. With all that being said… is this thing still safe to eat? Lit more coals and brisket temp shot right back up to 165+ within 30 minutes of waking up.

[Richtee]

Hmmm... was the brisket injected or otherwise compromised in prep or during the cook? It’s a close call... and you’ll need to make it. My gut says it’s OK tho.

[Richtee]

And my brisket’s on now. It will be reheated tomorrow. I don’t do that overnite crap anymore

[Kyote]

your call.. me myself and I..BIG no go. all this ecola and other horrible food crap ya get sick from and die. screw that take it to hobo town with some stale bread. and give it to them.

[BYBBQ]

That has to be your call whether to eat it or not. I don't understand why a person would try to cook an expensive piece of meat and go to bed while it's cooking. Especially someone new to smoking and their smoker. Way too low of temp to do that without staying up and keeping track of things. Needed to be cooking @ 250° = 275° If you don't have the time to do it right-then don't do it.
JWWFM-YMMV

[Richtee]

In actuality, we’re all late to the reply. Here’s your guide: Was it under 140°F for a couple hours? That would make it a no go. And if you cannot confirm that positively- yer rolling loaded dice.

[gmotoman]

Better safe than sorry. For me it would be a no-go. If it's any consolation I once had to throw out a 16 lb turkey on THANKSGIVING DAY!!!! for the same reason. We've all had some smoking burps from time to time. Ask Richtee about smoking cheese.