brisket injection/meat probe and internal temp of 140

[Camaro154]

I have been reading about brisket and saw that you must get a brisket that has been injected up to 140 before 4 hours has passed for food safety.  Will a 11 pound brisket get up to 140 in 4 hours in the #3 smoking at 225?  What is everyone's take on this and is it really a food safety issue with getting the brisket to 140 in 4 hours?  Also some have warned that if you put in a meat probe that the brisket must also get up to 140 in 4 hours because unsafe bacteria can form if not.  Can anyone please shed some light on these questions that has experience with brisket.  Thanks in advance.

 

[DivotMaker]

Usually so, Charlie.  When briskets start cooking, they go up in temp very fast for the first few hours.  I usually see them scream through 140, and get in the 160s or 170s by the 4-5 hour point.  And, then....The Stall!  You'll watch that temp skyrocket and think your big old briskie is going to be done in 5 hours!  Then, it all comes to a screeching halt - for the next 3-4 hours! 

If you put a cold brisket in at 225, you'll have no problem with food safety.

 

[Camaro154]

Thanks for the reply thank you.

 

[DivotMaker]

No problem, Charles!  Just shoot us some pics of that first brisket to drool over! ;D