gonna smoke me some brisket
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ducksmuggler
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Re: gonna smoke me some brisket
i put it on around 2030ish its staying at a steady 230 at the mo so i think around 9hrs
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ducksmuggler
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Re: gonna smoke me some brisket
school boy cooking error
.. fell asleep on the sofa , woke up at five this morning to find the temp down to below 100
(id fiddled with the vents just before because it was getting above 250 ) dont know how long its been at that temp ..
just spent the last hour getting it back up again ..
bugger
(id fiddled with the vents just before because it was getting above 250 ) dont know how long its been at that temp ..
just spent the last hour getting it back up again ..
bugger
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JEC
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Re: gonna smoke me some brisket
Oh no, nightmare most of us have done this, the next purchase normally ends up being a Maverick ET-732 which is a wireless thermometer especially for overnight cooks like yours. Don't worry it's all part of the learning curve.
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All Weather Griller
Re: gonna smoke me some brisket
Check the internal temps, the problem with this error is that you have no idea how long the meat has been cooking at that temperature so you have no idea how long the meat has been in the "Danger Zone"
The "Danger Zone" (40 °F-140 °F)
Bacteria grows most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
If you are traveling with cold food, bring a cooler packed with plenty of ice, frozen gel packs or another cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it's best to cook foods before leaving home, cool them, and transport them cold.
See - http://www.fsis.usda.gov/factsheets/how ... ndex.asp#1
The "Danger Zone" (40 °F-140 °F)
Bacteria grows most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
If you are traveling with cold food, bring a cooler packed with plenty of ice, frozen gel packs or another cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it's best to cook foods before leaving home, cool them, and transport them cold.
See - http://www.fsis.usda.gov/factsheets/how ... ndex.asp#1
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ducksmuggler
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Re: gonna smoke me some brisket
well .. if thats the case its probably a safe bet to chuck it
i know where i went wrong , i closed up some vents to cool down .. then fell asleep
oh well practice makes perfect .. butcher opens in a hour
i know where i went wrong , i closed up some vents to cool down .. then fell asleep
oh well practice makes perfect .. butcher opens in a hour
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Curlie028
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Re: gonna smoke me some brisket
You're answer is the Maverick ET 732 me thinks. Perhaps you have a birthday or it could be a collect father's day gift if you are lucky enough.
Ordered mine a week ago but they come from the states, so take a while.
Ordered mine a week ago but they come from the states, so take a while.
- clairbare
- Twisted Firestarter

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Re: gonna smoke me some brisket
We all have errors along the way, I remember a while back being so frustrated, then people on here made us realise we weren't alone and by then we kinda had the bug so we moved swiftly on!! We also have a Mav ET732 but made the mistake of taking the alarm to bed and when it went off we just switched it off and turned over - funny enough, we managed our best cook that night
Swings and roundabouts
Re: gonna smoke me some brisket
Things usually go well when you do things wrong funnily enough. At competitions we haven't had a 'good cook' yet. 
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ducksmuggler
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Re: gonna smoke me some brisket
i think i may have saved it ...




Re: gonna smoke me some brisket
Looks good to me 
