AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Ok, then the next question is this - I actually have three 6 lb briskets to cook. I am currently cooking two now (will have to cook for 10 hours at least - put in the oven at 7 am today) and then will have to put the final 6 pounder in for about 4-5 hours. If the final one doesn't finish cooking til close to 11 pm, I don't want to put it in the fridge HOT. I am going to be slicing and reheating them all tomorrow, so should I shorten my cooking time to allow all 3 to cool down? What will happen if they go into the fridge still HOT?
Thanks in advance for all your help.
Karen
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Followup To
Question -
I am cooking two 6 lb briskets today and once they are finished cooking I will need to let them cool down. I usually then put them in the refrigerator til the next day. My question is: instead of refrigerating, can I leave the briskets in the covered roaster ontop of my stove overnight?
Answer -
NO -- you should refrigerate the briskets in the refrigerator. Meat, once cooked, should be refrigerated within 2 hours.
Since whole muscle meat takes a long time to cool in the refrigerator, I suggest you let the meat cool until you can handle it and then slice it into smaller pieces. Place these pieces in shallow containers and refrigerate overnight.
What time is supper tomorrow? I love brisket!
Take care and if you have any additional questions, please let me know.
Carol
Answer Karen,
You need to cook the meat to an internal temperature of at least 155 degrees. You are probably cooking them to a much higher end temperature for tenderness -- but for safety you only have to cook to 155.
You should NEVER partially cook meat and then refrigerate. This is a dangerous practice that encourages any bacteria to grow. Some bacteria produce a toxin that is not innactivated by cooking, so giving bacteria a chance to grow is a riskier proposition.
If you put the hot roasts in the oven uncut, the internal temperature of the meat will not cool down to below 40 degrees rapidly. Restaurants must cool cooked foods from 140 to 40 in 6 hours and the only way they can do that is break down the meat into smaller portions (slices). If you put the hot roast in the fridge whole, tomorrow morning the internal temperature will probably be in the 75 degree range -- a perfect range for bacteria to grow.
