Wife left brisket out, safe to smoke?

[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.