Brisket Failure- I screwed up big time- Let me have it!

[Edward]

Appreciate everyone reaching out. I did have the wall mounted probe plugged up top. Think I have something going on with my Auber as Dave says should be reading "P" & mine is reading "C" I'm not sure yet but either way its my fault not verifying the box got up to 200 before falling asleep. I also aged this brisket for 30 days too so that made it hurt even more. I read something about if you put the probe in the meat now its not considered a whole solid piece because of the insertion hole & pushing bacteria into the inside & makes the 4 hour window even more critical rather than without the insertion hole. The toxins left by the bacteria is the part that really sealed the deal for me. I just didn't want to chance it.
Sconnie- thanks for the link I will definitely be reading that in detail.

 

[DivotMaker]

I'm with you, Edward.  Prime briskies are expensive, but I'd have pitched it, too.  No brisket is worth a case of Salmonella or botulism!