I routinely (as virtually all multi starred restaurant chefs do) “temper” my meat room to temp before cooking it. Hours sometimes. Steaks, briskets, plate ribs, and yes chicken although I watch the chicken tempering more carefully. It’s not unusual for me to leave a large brisket oR pork butt out on the kitchen counter 8 hours or more before putting on my smoker or grill. They’re about 55° when I put them on.
I will point out...I’m talking mostly whole muscle meats here, the likelihood of contaminated brisket deep inside the the 18# of meat is slight. For you E. coli worriers, it almost never comes from whole muscle meat...mostly (commercially) ground beef where the meat is over processed and mixed with unsavory parts of the cow. This is why I eat steak tartare as well without E. coli worries. One of my favorite restaurants (now gone ?) would being the whole muscle steak for the tartare to the table to display it to me before returning it to the kitchen to prepare.