dr2b0804 Posted September 14 Report Share Posted September 14 Hi there. I need help deciding what to do. I decided to try to make a pastrami. I bought a 16 lb brisket, cured it for 7 days, put a rub on, and put it in my 19” smoker at 225F at 1:30 a.m. I feel asleep and my smoker went out an hour later and my Signals didn’t alarm for some reason. The meat temp progressively dropped from 130F-93F as did the temp (was 95F) when I woke up to at 7:30 a.m. The meat got to a max of 130F (which I’m also suspicious of…can a brisket flat go from room temp to 130F in an hour?) I rekindled my fire and it’s back to 225F…I put the cured brisket back on…would you continue or throw it out? I only ask because it was cured…but was also at 95F-130F for 4 hrs. Please let me know what you think. I appreciate your words of wisdom. Quote Link to comment Share on other sites More sharing options...
jdbower Posted September 14 Report Share Posted September 14 Obviously the safe answer is to toss it and do another, but personally I find that to be overly cautious. The KK is not exactly loaded with bacteria after a 225F long term burn and you're bringing it back up to a safe temperature. I'd follow my nose - if it smells and looks OK it'll probably be fine. But I may not eat it if I had an important meeting the next day, just in case 1 Quote Link to comment Share on other sites More sharing options...
dr2b0804 Posted September 14 Author Report Share Posted September 14 Ok. Thanks. 😂. I’m inclined to continue on just since it was cured for a week…makes me feel safer…maybe that’s unfounded though. I’ll give it a good sniff though. Quote Link to comment Share on other sites More sharing options...
wrandyr Posted September 15 Report Share Posted September 15 What temp are you cooking it to, and over how long of a time? I would expect that your restarted cook would be enough to eliminate any pathogens. 1 Quote Link to comment Share on other sites More sharing options...
dr2b0804 Posted September 15 Author Report Share Posted September 15 Hey. I brought the temp of the cooker up to 225F and smoked it to 160F, wrapped it and now steaming it to 190F-200F. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 15 Report Share Posted September 15 You say it was in the danger zone for 4 hours (95F-130F for 4 hrs) but then you continued on and got your fire up to 225F. I be cautious and not pig out on it at first. 🫰🫰 1 Quote Link to comment Share on other sites More sharing options...
dr2b0804 Posted September 15 Author Report Share Posted September 15 (edited) So, I stuck it out…smelled it, and my husband and I tried some yesterday. We haven’t died or rushed to the bathroom yet so it’s looking positive. Thanks for your recommendations! Edited September 15 by dr2b0804 Crop pics 1 Quote Link to comment Share on other sites More sharing options...
dr2b0804 Posted September 15 Author Report Share Posted September 15 7 Quote Link to comment Share on other sites More sharing options...
jdbower Posted September 15 Report Share Posted September 15 I'll take mine thin-sliced with some spicy coleslaw and a touch of mustard, thanks! 1 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted September 15 Report Share Posted September 15 2 hours ago, dr2b0804 said: We haven’t died or rushed to the bathroom yet so it’s looking positive Always good signs! 2 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted September 16 Report Share Posted September 16 21 hours ago, dr2b0804 said: Hey. I brought the temp of the cooker up to 225F and smoked it to 160F, wrapped it and now steaming it to 190F-200F. You don't have to worry about any biological contamination. 1 Quote Link to comment Share on other sites More sharing options...
