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Re: Brisket rookie
[Re: onlysmith&wesson]
#7737617
02/04/20 09:28 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
I believe most/if not all bacteria is killed at the recommended temps for cooking chicken/pork which is 160 or so?
It's hell eatin em live
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Re: Brisket rookie
[Re: redchevy]
#7737662
02/04/20 10:29 PM
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Joined: Sep 2012
Posts: 12,866
PMK
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THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
I believe most/if not all bacteria is killed at the recommended temps for cooking chicken/pork which is 160 or so? yep and even lower with USDA meats ... pork, hamburger and egg dishes 165
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket rookie
[Re: onlysmith&wesson]
#7738204
02/05/20 02:37 PM
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Joined: Jul 2018
Posts: 862
Thisisbeer
Tracker
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Tracker
Joined: Jul 2018
Posts: 862 |
Killing bacteria is a product of time and temperature. Most all bacteria is killed almost instantly at 160°F. The same amount of bacteria is killed if you hold the meat at say 135°F for a few minutes. That's why I love my Sous Vide machine. I can cook chicken to 150°F and know I'm not overcooking the thinner parts of the meat just to cook the middle. Cooking to 200°F is way overkill to destroy bacteria.
Also, just to throw out my opinion, there is not a magical internal temperature that you should hit. I've had plenty of briskets finish at 190°F that were far better than a lot of my briskets that finished ~205°F. Every brisket is different.
Brisket is really a pretty easy piece of meat to cook. With very little practice you can turn out a good brisket. It's the little things that make that brisket go from really good to great. Great briskets are the really elusive prize in smoking. Fortunately, a really good brisket is still damn good to eat.
Last edited by Thisisbeer; 02/05/20 02:43 PM.
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Re: Brisket rookie
[Re: Thisisbeer]
#7741766
02/10/20 02:26 AM
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Joined: Nov 2010
Posts: 3,229
Marc K
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Joined: Nov 2010
Posts: 3,229 |
Killing bacteria is a product of time and temperature. Most all bacteria is killed almost instantly at 160°F. The same amount of bacteria is killed if you hold the meat at say 135°F for a few minutes. ................................................................................................................................................................................................................................................................................. Yes, indeed! Time is the key and most people do not understand that. I will add that with the exception of some exotics that are of no concern to us, all human pathogens are destroyed at 170F, virtually instantaneously. Yes, 99% are destroyed at 160F in 30-60 seconds.
A Democracy is when two wolves and a lamb vote on the dinner menu. That is why this country was specifically not designed as a Democracy. We are a Constitutional Republic.
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Re: Brisket rookie
[Re: TPACK]
#7744636
02/13/20 12:12 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
THF Celebrity
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THF Celebrity
Joined: Sep 2009
Posts: 18,543 |
I like my internal temp to be 205, but that's just me. I take the foil wrapped brisket out of the oven when it reaches the desired temp and wrap in a large towel and place in an ice chest for 2 hours to rest before slicing. 🤣🤣🤣🤣🤣🤣
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