# Safe to keep going? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [March 20, 2023, 8:40am UTC](https://community.anovaculinary.com/t/safe-to-keep-going/31858 "2023-03-20T08:40:20Z")\ **Posts on this page:** 1\ **Showing post:** 3
**Author:** ![FurrierTransform](https://avatars.discourse-cdn.com/v4/letter/f/839c29/32.png) [@FurrierTransform](https://community.anovaculinary.com/u/FurrierTransform)\ **Post date:** [March 21, 2023, 10:14pm UTC](https://community.anovaculinary.com/t/safe-to-keep-going/31858/3 "2023-03-21T22:14:35Z")
Check other threads here about interrupted cooking, such as these: > [@Lost power overnight should I be worried?](https://community.anovaculinary.com/t/lost-power-overnight-should-i-be-worried/31434): > > Hey there! Just recently purchased an Anova sous vide and this is my second cook. I lost power and I’m looking for a little guidance. I’m cooking a chuck roast. I started by smoking it for four hours at 225F and it reached an internal temp of 147F. Then I pulled it, vacuum sealed it, and placed it in the sous vide overnight. When I woke up this morning the unit had shut off because of low water (rookie mistake). It was off for 4 hours and the water was at 46F when I finally caught it. I then r… > [@Steak Safe if Cooker Stopped While Cooking?](https://community.anovaculinary.com/t/steak-safe-if-cooker-stopped-while-cooking/30531/2): > > Common mistake, due to evaporation (which is also massive energy loss) Have a think about your cooking vessel(s) …we use instantpot s/steel pot inners which both have as accessories well sealing silicone pot lids, which can be rough traced around & cut out to provide a snug evap free lid & save you more cooking energy (I buy two of each as we have 2 sizes of instantpot) one for sous vide & another for storage. This will curtail any evaporation issues completely. If cooking on a stone worktop… The key question for you is whether or not the internal temperature was held at high enough and long enough to kill bacteria. Additionally in your favor is that the meat was vacuum sealed so that no new bacteria entered. I believe the 2nd link has a table which may help you decide if your meat is safe to eat. I presume you were planning on smoking the brisket afterwards? --- _[View the full topic](https://community.anovaculinary.com/t/safe-to-keep-going/31858)._