Wife left brisket out, safe to smoke?

[drift_g35]

My wife took a 15lb brisket out of the freezer last night and left it out over night to thaw (mistake #1 I know) this morning she was going to put it in the fridge but forgot. I just got home and it was still on the counter. I put a probe in it and it was at 55 degrees. It is vacuum sealed.

Is it safe to cook?

I don't know where this "woman should be in the kitchen" thought came from. That's the last place I want my wife.

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[Ramsker]

I wouldn't use it. That's a loooooooong time in the danger zone.

[jmg8550]

I wouldn't trust it, but that's just me.

[Zundfolge]

I guess it depends on how long you're going to cook it ... if its going to be more well done it should be safe.

[Irving]

As long as the internal temperature gets to where it should be, I don't see an issue. If it were frozen last night, I doubt it was even thawed all the way through by this morning.

[ray1970]

I wouldn't let it go to waste.

[JohnnyDrama]

I'm not really qualified to answer that but here goes my shot....

Probably the worst advice ever, but I know I'm not the only one thinking this....

Mostly because 15# is a lot of meat, and it is a long time in the danger zone....

I'd slow cook it until it falls apart, mix BBQ sauce into the meat, then cook it some more. Try just a little and save the rest for the next day. If you, or who ever, gets sick you know it's bad. If there are no adverse affects, BBQ only gets better the next day.

[drift_g35]

I'm going to smoke it for 16ish hours. I pull it off around 180-185 degrees.


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[drift_g35]

If I do cook it my wife is taking the first bite!


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[Ramsker]

If I do cook it my wife is taking the first bite!


Give it to your wife for lunch . . .

then you can have it for dinner if she's not running to the john by then.

[ray1970]

We're spoiled as Americans. There are places in the world where meat like this isn't even refrigerated, much less frozen. And people still eat it.

[CS1983]

We're spoiled as Americans. There are places in the world where meat like this isn't even refrigerated, much less frozen. And people still eat it.

Very true. Used to get "burgers" (probably goat) from the meat cart in Baghdad. I highly doubt he would have eeked out a D from the health dept. here in the states.

Sorry for the language, but Chris Rock makes a good point:


https://www.youtube.com/watch?v=eybZtDx6tAU

[Bowtie]

I would cook it. People bring meat up to room temperature before putting it on the smoker all the time. Its all about the internal temp of the meat getting above 190 for brisket anyway. I would cook it without a worry.

[Grant H.]

I'd cook it. Get it to the right temp and call it good.

[fitz19d]

People are too skittish I think. Fish or maybe bird I'd be a little more leary. As long as it's cooked to temp especially for any kind of duration and should be gtg.

[drift_g35]

Good news. It's not green!


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[BushMasterBoy]

I got botulism from a Wendys Double hamburger once. Worst food poisoning I ever had.

[Aloha_Shooter]

The meat itself shouldn't have had time to spoil so contamination is what you have to worry about. It's vacuum packed and solid meat so the chances of picking up outside bacteria are really small AND any bacteria would be on the surface of the meat, not the interior. The smoking process should kill any surface bacteria that MIGHT have gotten on the meat before it was vacuum packed.

[Delfuego]

If it is beef brisket, it shouldn't have any natural illness in it (botulism/trichinosis/ect). Beef that get tainted is usually e-coli and that is from cross-contamination. It you plan on cooking properly, it is brisket after all, you will be cooking for a while and the temperature will exceed 140f. Damn near everything dies at 140f. I would wash it, rinse it and smell it. If it is not slimy, and does not smell, it is fine. If you are still scared, trim the outside. this is where any spoilage would be. Have you ever seen a dry-aged steak before they cut it??? Not pretty, but that is food. Enjoy!

[Dave]

Since it's brisket going to high temps I'd cook it and try it out. If it was something you were going to brink to med rare, I might advise against it. The vac bags direct from a packer are actually really good at keeping microbes out.

[th3w01f]

I'd still eat it if it were ground beef. We decided a year a go to ignore best by and use by dates on everything. We go by smell and appearance more than anything. I think Delfuego nailed it, given that it's a solid hunk of meat, I'd even eat it rare with a nice sear on it.... if it wasn't brisket. :)

[Guylee]

I'll take it if you don't want it. 15# can go a long way in my family.

[Great-Kazoo]

It cooked yet?

[drift_g35]

I'll start it tomorrow. It's in the fridge now


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[gnihcraes]

Heck, everyone hangs a dead elk or deer in camp for a few days before heading back home with the kill. Cook it. Long enough it won't have any bugs in it. It might not taste great, but it shouldn't cause any issues. (my 2 cents)

[Irving]

You cook it, and I'll take it home and make sandwiches from it and eat one every day of next week for a $100. Like a dare.

[drift_g35]

You cook it, and I'll take it home and make sandwiches from it and eat one every day of next week for a $100. Like a dare.

You'll give me $100? [emoji3]


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[20X11]

You discovered the secret to the most tender smoked brisket you will ever eat. Take it out of the fridge for 4 hours before you cook it. Get it back to 55 degrees before you cook it. That is root cellar temperature and the meat fibers will fully relax. The cryovac packaging keeps oxygen out so bacterial growth is impeded/slowed.

[davsel]

It's fine.
cook and enjoy.

[Bailey Guns]

It'll be fine. Cook the thing and enjoy it.

ETA: Damn! davsel beat me by a second.

[Great-Kazoo]

If you're still skittish cooking it. Make a big box o jerky for the next gun show. You'll probably be the only one turning a profit.

[rondog]

I would cook it. People bring meat up to room temperature before putting it on the smoker all the time. Its all about the internal temp of the meat getting above 190 for brisket anyway. I would cook it without a worry.

This. I wouldn't bat an eye.

[KS63]

If I got a dime for every food I ate as kid that could be considered "unsafe" today, I'd be rich. I'm not rich.

[davsel]

I have an ex British father-in-law that would take pheasant, field dress and pluck them, and them hang them outside by their necks. When the neck broke and the pheasant fell, it was properly aged and ready to eat.

A South African ex-Recce friend of mine tells of field training where they would return to camp day after day and there was a dead baboon hanging from a tree. It hung for over a week in the sun and got riper every day. Then one day it was gone and they had stew for supper. It was the baboon. Taught them that you can cook anything long enough to make it safe to eat. Protein is protein.

[Gman]

Not exactly true. Some nasties, like botulism, create toxins that stay behind. You can kill the bacteria with cooking, but the toxins are still there. In this example, botulism toxins can be destroyed by heating over 185F for over 5 minutes. Just don't assume that killing the bacteria means you're home free.

[Jer]

If it was ground beef, throw it out.

If it was chicken, throw it out.

If it was pork, throw it out.

Full sections of beef like a brisket are fine since you'll be cooking it to 185-200deg more than likely.

Pro tip: whenever cooking poultry or pork make sure you cook fast enough to take it from 40 deg to above 140deg in less than 4 hours so that dangerous bacteria doesn't have the time to grow. This is the danger zone and can be easily remembered by 40-140-4.

[Rucker61]

I would cook it. People bring meat up to room temperature before putting it on the smoker all the time. Its all about the internal temp of the meat getting above 190 for brisket anyway. I would cook it without a worry.

I run my brisket up to 205.

[Jamnanc]

So, how was it.

[Delfuego]

So, how was it.

We haven't heard back. I'm starting to get worried

[Bailey Guns]

^^ (Hurries to edit post recommending he go ahead and eat it)

Are you crazy?!? Don't eat that.

[CS1983]

Lesson learned: Don't ask beneficiaries of irrevocable trusts if you should eat rotten meat

[Delfuego]

^^ (Hurries to edit post recommending he go ahead and eat it)

Are you crazy?!? Don't eat that.
[ROFL1]well played

[spyder]

Did you cook it? The danger isn't in the bacteria itself as you can kill it, the danger is in the toxins that the bacteria give of in waste, which you can't cook away. I think the saving grace was that it was sealed so nothing could get on or in. The only thing is how clean was it before it was sealed?

That being said, I would rinse it off, trim the outside and cook the rest up.

[Madeinhb]

Did you cook it? The danger isn't in the bacteria itself as you can kill it, the danger is in the toxins that the bacteria give of in waste, which you can't cook away. I think the saving grace was that it was sealed so nothing could get on or in. The only thing is how clean was it before it was sealed?

That being said, I would rinse it off, trim the outside and cook the rest up.

This!!!

[Jer]

Did you cook it? The danger isn't in the bacteria itself as you can kill it, the danger is in the toxins that the bacteria give of in waste, which you can't cook away. I think the saving grace was that it was sealed so nothing could get on or in. The only thing is how clean was it before it was sealed?

That being said, I would rinse it off, trim the outside and cook the rest up.

Also, don't probe it until you know you're above 140 degrees.

[TFOGGER]

I'd have cooked it, but then again, I drank from the hose as a kid...

[bnred9]

How did it turn out?

[drift_g35]

Hahaha, I did cook it and it tasted ok. Not great. I rinsed it off as it was a tad slimy. Brisket hash will be for dinner.

[StagLefty]

^ The slime is for the gravy [ROFL2]

[Irving]

Phew, 960 people just heaved a great sigh of relief.


(960 is the approximate views at time of witty comment)

[Great-Kazoo]

I'd have cooked it, but then again, I drank from the hose as a kid...

ate cake mix from mixing bowl, uncooked chop meat (ground beef) and eggnog with real eggs.

[Aloha_Shooter]

Hahaha, I did cook it and it tasted ok. Not great. I rinsed it off as it was a tad slimy. Brisket hash will be for dinner.

I wonder how much of that was your subconscious knowing that it was "spoiled" by being left out overnight. Frankly, we freak out over things in the modern age that shouldn't be an issue just because we've gotten used to the modern comforts and conveniences. When I first got into sugar gliders, I would see posts from people who worried about how their "babies" would do if their house slipped outside some narrow range of temperatures (like 66-72) -- got some angry retorts when I pointed out the animals evolved in the wild where it most assuredly got colder than 66 (even in Indonesia) and higher than 72.

Certainly the meat won't be at its best when maintained at room temperature for long periods but overnight at 55 in a sealed plastic bag? If anything, it was probably more tender than you're used to ...

[Gman]

I'd have cooked it, but then again, I drank from the hose as a kid...
We had to chase the lead paint chips we ate with something.

I ate raw egg, drank raw milk, ate undercooked meat....and lived to tell the tale.

[JohnnyDrama]

Certainly the meat won't be at its best when maintained at room temperature for long periods but overnight at 55 in a sealed plastic bag? If anything, it was probably more tender than you're used to ...

...And that's why spices were such a big deal way back in the day....

[Delfuego]

ate cake mix from mixing bowl, uncooked chop meat (ground beef) and eggnog with real eggs.Yeah, but your generation was made from sterner stuff. Younger generations can barely eat bread because of all the gluten, whatever the hell that is.

[Gman]

Yeah, but your generation was made from sterner stuff. Younger generations can barely eat bread because of all the gluten, whatever the hell that is.
The gluten is the good stuff. Ever had gluten free products? Yeah, the good stuff has obviously been removed.