Cooking 12 pound brisket xtra slow at 200 (a la smoker style). Oven shut off overnight! Can I continue to cook or is meat rested and ruined?
When I woke up this morning I realized the oven had turned off automatically after 12 hours, leaving the meat sitting in a cooling oven. The internal temp of the meat at that point was at 123. I need it to be about 195-200. I turned the oven back on to 200 when I realized what happened, but I'm wondering if the cooling period will have ruined my brisket.