Dday > wrote:
> I started my smoke at 1:15 am with the temp in the egg at 260. It was
> still at 260 when I went to bed at 245. When I woke at 630 am the egg
> was at 130 and the internal temp of the brisket was at 126. Is the
> brisket still safe to finish and eat?

I wouldn't worry about it unless you are feeding it to immunocompromised
elderly folks or month-old babies.
Salt,garlic,smoke and pepper all help kill pathogens on the meat surface.
Gotta remember to stir that fire before you retire...

monroe(this is NOT a PSA)