I bought a brisket in cryovac mid Jan with a sell by date of the 29th. It was partially frozen a week or so because it got so cold in the garage fridge. I unwrapped it today and it looked fine, smelled fine, and there were no gas bubbles which I read can happen during the wet aging process. When I washed it I noticed in a few spots tiny black spots or veins (for lack of a better word they were lines but to tiny to measure) and it looked like dirt. It didn't come off in the wash though but I could easily cut it off with a knife.
Just wondering if anyone knows what this maybe? Also I'm not sure what the pack by date was on the brisket but from what I have read and heard I don't think it is spoiled.
Has your brisket gone bad? Dunno, is it out late drinking and carousing? ;D
In all seriousness, I think you're fine. Smoke it up.
SD
HAHAHA That was good, and its in the smoker. I put some spices on it and tossed it in. Didn't feel like waiting for the rub to sit in since I didn't really taste the rub all that much last time just the wonderful taste of smoked brisket.
Hard to kill a brisket....even if it gets a bit of mold on it just knock it off, kinda like cheese, and your good to go! I always try to age at least 30 days.
Well hopefully I got enough of it off if it was mold. I guess we'll know once I start eating it.
I'll bet your gonna be golden......just low and slow! Oh yeah, with mesquite! ;D
C
Yea that is on my list to buy and Pecan is off my list. I liked Pecan in a conventional wood smoker but not the OBS. I can't wait until about 12 hours or so from now. Im sitting at 102 degrees but I don't think my probe is in a good place. Keeping the smoker around 120. I really need a PID!
Quote from: brisket_lover on February 07, 2009, 12:31:23 PM
Yea that is on my list to buy and Pecan is off my list. I liked Pecan in a conventional wood smoker but not the OBS. I can't wait until about 12 hours or so from now. Im sitting at 102 degrees but I don't think my probe is in a good place. Keeping the smoker around 120. I really need a PID!
I'd get it up to 220 or you'll never reach a desirable IT. ;D
LMAO yea I meant that DOH!
Into the oven and smelling great. Temp is around 137. Here is a game guess when the brisket will be done?
I say 230 am.
How big is it?
QuoteHow big is it?
That's a bit personnal!! ;) :D ::)
Well I just now took it out of the oven. I don't remember how much it weighed. I'm thinking it was around 12 lbs.
So ate some last night after FTC for a little over 5 hours. I didn't think it was as good as my first. It had a dry taste and was strandy in a lot of places. More like roast beef then good brisket. Now some parts were good and my gf said it tasted better than the first. I'm thinking she just liked the onion powder that was in the rub.
It definitely wasn't my best cooking. I think it went to long and the temperature was turned down when we left for a few hours since it was close to being done. I hardly did any trimming on this one and didn't put a rub on it until an hour before putting it in.
If the girlfriend says it was good, then you, my friend, are golden ;D