Author Topic: lost power while cooking brisket  (Read 287 times)

Offline Stan the smoker man

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lost power while cooking brisket
« on: September 03, 2017, 04:33:10 pm »
  have an 8 .5 lb Flat smoking for about 15 hours. Was at 150 internal around 10 pm near as I can tell we lost power around 1 AM.  Woke up at 5am saw internal down to 137F. Put her in the fridge.  Anybody have any experience do I reheat at 220F 240 or blast it in an oven at 300 and check internals and stop at 195F?  MAYDAY

Offline Habanero Smoker

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Re: lost power while cooking brisket
« Reply #1 on: September 04, 2017, 02:40:37 am »
Since you will continue cooking it in the kitchen oven, I would foil it, and use a cooking temperature of 250°F. If you happened to inject it, you could use a temperature of around 325°F. The bark may be a little soft, but it will prevent your brisket from drying out. Start checking for tenderness around an internal temperature of 185°F. I use a dining fork, and probe the meat. Many use the temperature probe to test for tenderness. Which ever method you use, the fork or probe should slide in and out with little of no resistance.


     I
         don't
                   inhale.
  ::)

Offline Stan the smoker man

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Re: lost power while cooking brisket
« Reply #2 on: September 07, 2017, 12:06:56 pm »
Thanks, I didn't want to gamble with any bacteria s problems so I cut the entire brisket in to Burnt Ends , diced it and baked it in the oven at 275 for an hour n 15 minutes.  My family devoted it.  I din't loose the crust actually baking it may have added a little.  I had marinated the basket to start with it really acted great.  I got the recipe years ago from  friend  of mine in Kansas.  He worked at a place in his teens many years ago.  It includes soy sauce, pineapple juice, Le Perons, garlic, rosemary and thyme.  Thanks again.

Offline Habanero Smoker

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Re: lost power while cooking brisket
« Reply #3 on: September 08, 2017, 02:00:59 am »
Glad to see you were able to salvage the brisket. Your sauce sounds great.

If there had been any bacterial problems it would have been on the surface of the meat. For the time period the power was off, I would not have any concerns over the safety of the meat. Smoke has some antibacterial properties, and with the salt from the seasoning/marinade; that will provide some additional protection.

Though traditionally burnt ends are from the point, if you have an online subscription to Cook's Country, they have a great recipe "Burnt Ends For A Crowd" - using the flat that is very good.



     I
         don't
                   inhale.
  ::)