Third Brisket in 6 Weeks

You practicing for something? Don't forget walmart has choice for the same price. How long are you able hold and keep it above 140?

Look forward to seeing it Bob!

Looks like the practice is paying off. :thumb:

Looks good from here...now I want brisket!!!!

I'd definitely be interested what the IT was after sitting overnight on the counter. Might sound overly "health code conscious", but my guess is it could be below that 140 range for a while. Even in a cooker or cambro temps can drop below 140 after 6-8hrs. Just something to think about for food safety.

The one brisket looked good. Maybe a little tight so just use temp as a guide and then probing for feel of when the probe slides in with little resistance. Can be hard to describe, but the probing smoothness is kind of the final determination (mostly :-D)

Looks Great! Last time I put one in a towel it continued to cook and got overdone and flaky to slice. Still tasted good. Do you let it cool some to stop the cooking before wrapping?

cueball21 said:

OK. Here's the result.

I took the cut off at midnight (first pic before wrapping). It could have gone a bit longer as the IT was only 196, but I had not slept in 36 hours; so I took it off and went to bed.

I left it on the kitchen counter for 13 hours. The IT was still 110 - below the 140 but I think no harm done. The 40 to 140 rule I've always followed was for uncooked meats. I've not worried about it falling below after it was cooked. I'd be curious to know what the experts would say about that.

Jason you are right about it being a bit tight. It's still very tender, though. And, 'Er Indoors likes it better this way. Maybe on the next one ...

Click to expand...

Looks great! If you guys enjoyed it then that's awesome.

Ya for the food safety stuff I admit the full food safety guidelines are very strict here in the US and in theory not abiding to them all probably won't kill ya, but folks can get sick. Here's the basic usda rules and the snippet referencing leftovers. We're all grown ups here and people can choose to do what they will.

Having worked in a bbq restaurant being the primary guy in charge of food safety and making sure all things were up to standards I'll say this............Our health inspector, while concerned with all the rules, was primarily concerned about 2 things.....Time and Temperature with relation to the danger zone. Food storage temps and cooking temps/time get you dinged for the most points of anything.

Again the rules are overly strict. Can't store unwashed veggies on the same shelf or over cleaned veggies or you'll get dinged. I'm guessing most folks break this rule at home :becky:

http://www.fsis.usda.gov/wps/portal...food-handling/danger-zone-40-f-140-f/CT_Index

"Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.
"