The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 08-12-2013, 09:30 PM   #1
jburch3
Is lookin for wood to cook with.
 
Join Date: 03-20-13
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default Brisket Question

I bought an 11 pound brisket this past Saturday. It was way too big (but it was all that was available), so I decided to cut it into thirds. I cut the flat part off to cook that day, and then cut the other part in half down the middle; forming two somewhat triangular pieces. One piece ended up with most of the fat while the other was fairly lean. I put each piece in large ziplock bags, and placed in my fridge. They sat there most of Saturday and all day Sunday.

I took them out tonight to rub them in preparation for cooking them tomorrow. The learner piece looked and smelled fine. However, the fattier piece seemed to have a weird, slightly sour, odor. I know that a large cut of raw beef never smells wonderful, but this stood out. Plus, the white fat had turned slightly gray. I chucked this piece, and rubbed the other. I'm just wondering if I should even cook/eat the other half. Should I have not divided up a brisket the way I did and stored for two days in the fridge? I've only cooked one brisket before, so I'm not an expert and am not aware if it differs from other cuts in terms of shelf life. I also have a tendency to be somewhat paranoid and overly careful when it comes to food prep.
jburch3 is offline   Reply With Quote


Unread 08-12-2013, 11:40 PM   #2
bizznessman
Full Fledged Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Downloads: 0
Uploads: 0
Default

As long as it looks and smells okay I personally would not be afraid to cook and eat the piece you saved if it is cooked to 165F internal. I agree with your action regarding the piece you threw away. You may also want to check your refrigeration temp to ensure that it is cooling properly.
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Reply

Tags
brisket how to

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts