Help! Should I toss my cured brisket?

[dr2b0804]

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. 

[jdbower]

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

[dr2b0804]

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.  

[wrandyr]

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.

[dr2b0804]

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.  

[MacKenzie]

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. 🫰🫰

[dr2b0804]

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, 2024 by dr2b0804
Crop pics

[dr2b0804]

[jdbower]

I'll take mine thin-sliced with some spicy coleslaw and a touch of mustard, thanks!

[Paul]

2 hours ago, dr2b0804 said:

We haven’t died or rushed to the bathroom yet so it’s looking positive

Always good signs!

[wrandyr]

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.