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Unread 10-17-2013, 10:10 PM   #3
somebody shut me the fark up.

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Join Date: 06-26-09
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I had a couple of similar spots, decided to taste them. It was not creosote, so I figured it was not from the lid. It was seep from the ribs, some type of coagulation of juices from the meat. I figure it is a reaction between the meat proteins, myoglobin, salt and smoke. Think smoke ring, but, since there is no actual meat, it takes on a very dark color.

See those dark spots. It was possible to knock them off, but, they didn't affect flavor at all.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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