Funky Point Color - Need Input

Fo Sizzle My Nizzle · 12-31-2012, 12:03 AM

I had an extra packer I didn't cook from Christmas sitting in the fridge in a cryopack. Tossed it on today to slice up and save for lunches. I cooked around 275 or a tad higher for the first part of the cook then pulled and wrapped in BP at 165 before putting it in the oven at 300 to finish (not enough charcoal to finish in the wsm).

It probed tender right around 200 IT at which point I shut off the oven and waited until it hit 150 IT to slice. For the first time I had the jiggle and the flat was the best looking I've ever had. Very excited. Then as I get to my favorite part (the point) it looked completely different than any other one I've seen. It had a weird multicolored sheen to it and a completely different texture than what I'm used to. The things different from previous successful cooks were:

** waited a week to cook versus within a day or two of purchase

** cooked at 275 versus 300

** wrapped in BP at 165 versus when it probed

** finished in oven (165-200)

** waited until 150 IT to slice versus an hour or two

Anyone have experience with this same funky lookin meat and what the cause could be? Danke.

bigabyte · 12-31-2012, 12:13 AM

Another nodule perhaps?

accuseal · 12-31-2012, 06:44 AM

Probably too long past the kill date. Unless you buy by the case at someplace like RD, you don't know what the kill date was. I don't like to go past 30 to 35 days.

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Q-Dat · 12-31-2012, 12:39 PM

I have seen slices of beef in Vietnamese Pho that had the irradescent multi colored sheen that you describe. I don't remember any off taste.

Sorry I can't explain it but at least now you know you're not the only one that has seen it.

Q-Dat · 12-31-2012, 12:48 PM

And here's what good old Google led me to!
http://meatsci.osu.edu/archive/tp1.html

Apparently its fairly common and not harmful.

Fo Sizzle My Nizzle · 12-31-2012, 03:10 PM

Thanks for the info. Sounds like its random and not neccessarily from any of my process steps. Thanks man!

Pappy Q · 12-31-2012, 03:30 PM

Did you inject it?

Fo Sizzle My Nizzle · 12-31-2012, 03:41 PM

Quote:

Originally Posted by Pappy Q

Did you inject it?

Nope. Down and dirty. Hot and fast.

12-31-2012, 12:03 AM	#1
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Funky Point Color - Need Input I had an extra packer I didn't cook from Christmas sitting in the fridge in a cryopack. Tossed it on today to slice up and save for lunches. I cooked around 275 or a tad higher for the first part of the cook then pulled and wrapped in BP at 165 before putting it in the oven at 300 to finish (not enough charcoal to finish in the wsm). It probed tender right around 200 IT at which point I shut off the oven and waited until it hit 150 IT to slice. For the first time I had the jiggle and the flat was the best looking I've ever had. Very excited. Then as I get to my favorite part (the point) it looked completely different than any other one I've seen. It had a weird multicolored sheen to it and a completely different texture than what I'm used to. The things different from previous successful cooks were: waited a week to cook versus within a day or two of purchase cooked at 275 versus 300 wrapped in BP at 165 versus when it probed finished in oven (165-200) waited until 150 IT to slice versus an hour or two Anyone have experience with this same funky lookin meat and what the cause could be? Danke. __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???**

12-31-2012, 12:13 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Another nodule perhaps? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-31-2012, 06:44 AM	#3
accuseal On the road to being a farker Join Date: 08-17-11 Location: Strongsville, Ohio	Probably too long past the kill date. Unless you buy by the case at someplace like RD, you don't know what the kill date was. I don't like to go past 30 to 35 days. Sent from my SCH-I905 using Tapatalk HD __________________ [SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ

12-31-2012, 03:10 PM	#6
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Thanks for the info. Sounds like its random and not neccessarily from any of my process steps. Thanks man! __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

12-31-2012, 12:39 PM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I have seen slices of beef in Vietnamese Pho that had the irradescent multi colored sheen that you describe. I don't remember any off taste. Sorry I can't explain it but at least now you know you're not the only one that has seen it.

12-31-2012, 12:48 PM	#5
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	And here's what good old Google led me to! http://meatsci.osu.edu/archive/tp1.html Apparently its fairly common and not harmful.

12-31-2012, 03:30 PM	#7
Pappy Q is One Chatty Farker Join Date: 04-08-10 Location: Elk Creek, KY	Did you inject it?