Hi All - Merry Christmas! It’s Christmas already in Australia and I just woke up to discover my Anova stopped between 11pm and 5.30am last night. Aaagh! Trying not to panic but would appreciate some re-assurance.
The brisket had already been smoked for 12 hours, and was then vacuum sealed. I’m using the Anova in an insulated cooler so it held temp pretty well. It was set at 145. It must have stopped at about 11 - last reading then was 142F, and by 5.30 it was 117F. I started it up again at 5.30am and it’s now at 155.
By my very rough calculations, it’s probably had 3-4 hours in the danger zone (ie below 130F).
I’ve got at least 8 hours until we sit down. From what I’ve read, I think I’m in risky territory but not necessarily fatal. Thoughts? Was hoping to not give family the gift of botulism for Christmas…