Njdurkin
I planned on smoking a brisket early tomorrow morning. I wanted to get everything prepped so that I could get it on the smoker as soon as possible tomorrow. I cut it, injected it, and put rub on it. This took about 30 minutes. I then wrapped it tight in aluminum foil and then wrapped it in plastic wrap to try and make it air tight. Went back in the refrigerator no more than 45 minutes after taking it out. My concern is, since the brisket warmed up, and then was wrapped air tight, did I lock in those warmer temperatures and allow bacteria to grow even though it was in the refrigerator?
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Robert
No problem.  Brisket didn't warm up that much. Danger zone is 4 hours between 40-140 degrees.   I would suggest wrapping in reverse order if you are going for the airtight wrap. 
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