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View Full Version : Top dollar brisket has a funk when opened


kansabbq
10-12-2015, 11:31 AM
Hi guys! Bought a brisket on 10/09 and through it in the fridge. When I opened it Sunday evening, 10/11, it had one hell of a funky smell and more blood than usual in the packaging. I checked my fridge temp and it was fine. I rinsed and dried it thoroughly, and it seemed ok after that. It's on the cooker now, and I'm wondering if if I should be concerned. Thanks gang!!

Bludawg
10-12-2015, 11:41 AM
if the smell went away after the bath it's fine.

pvcollie
10-12-2015, 11:56 AM
I agree with Bluedawg. Get that with ribs occasionally. As long as the packaging was intact and smelled fine after the rinse, I wouldn't worry about it.

PatAttack
10-12-2015, 11:57 AM
It is GTG.

Let us know how it turns out.

pjtexas1
10-12-2015, 12:00 PM
Very common. If it's bad there is no mistaking it and it won't rinse off.

kansabbq
10-12-2015, 12:15 PM
I was hopping I would hear this. I agree also, just hadn't had one so strong before. It's from C. F. and was packed the same day I bought it.. Guess I'll have to sample a lot before I let anyone else touch it! Thanks again!!

landarc
10-12-2015, 01:16 PM
It'll be fine, I wouldn't worry about it

THoey1963
10-12-2015, 01:47 PM
Yeah, just a little blooming of the juices. As long as you can rinse it off and then it smells fresh, you are ok.

kansabbq
10-13-2015, 10:33 AM
Well it was a bust. Wind picked up early in the morning and my temps were bouncing all over the place. But, everyone loved it, I was disappointed. Pretty dried out, the point was good though. I only seem to get about 50% of my briskets on the money, the rest I tend to over do them. Oh well, next time!!

daninnewjersey
10-13-2015, 10:36 AM
At least nobody was sent to the ER.....:biggrin1::biggrin1:

cholloway
10-13-2015, 10:44 AM
I'm curious as to why a brisket stayed in your freezer for 6 years.

Nevermind... just re-read your post. heh heh.

DetTigersFan
10-13-2015, 11:54 AM
What was the brisket like when you cut it? If it stayed in a slice, but was dry it was undercooked.

CharredApron
10-13-2015, 02:05 PM
Personally, I love the funk smell. I NEVER wash mine and pat them dry right out of the cry-o-vac. Now rancid smell is another thing. What you're smelling is a wet aged brisket. INMHO

LYU370
10-13-2015, 02:10 PM
Pretty dried out, the point was good though. I only seem to get about 50% of my briskets on the money, the rest I tend to over do them.

What was the brisket like when you cut it? If it stayed in a slice, but was dry it was undercooked.

Yep, what he said.

If it's dry and stays together, it's under cooked.
If it's dry and crumbly, then it's over cooked.

sturev
10-13-2015, 04:26 PM
Yep, what he said.

If it's dry and stays together, it's under cooked.
If it's dry and crumbly, then it's over cooked.


does the same hold true for most beef/roasts? (chuck roast mainly)

Jason TQ
10-13-2015, 04:41 PM
I cooked the longest wet age I've done to date (74 days) the other weekend and it was great. Had a funk, but it went away. I didn't intend to age it that long, but worked out that way. I've had 60 day aged briskets also not smell at all.

IamMadMan
10-13-2015, 04:53 PM
Yep, what he said.

If it's dry and stays together, it's under cooked.
If it's dry and crumbly, then it's over cooked.


And somewhere in between is probe-tender perfectly cooked brisket... Always test for being done by probing, not by temperature.

landarc
10-13-2015, 04:58 PM
Yep, what he said.

If it's dry and stays together, it's under cooked.
If it's dry and crumbly, then it's over cooked.

does the same hold true for most beef/roasts? (chuck roast mainly)
If you are looking to slice a chuck roast that is smoked, then yes, it is true. The meats water based moisture will be largely gone by the time the meat is tender, however, it will get moist from collagen and fat, once the meat reaches a temperature range where it is done. A chuck will not slice if over done, it just crumbles and the meat is dry. Underdone, or really, anywhere between 145F and about 195F, it will slice fine, but, be dry.

mchar69
10-13-2015, 08:19 PM
So Landarc, we have a tiny window on a chuck?
Kinda like brisky or beef ribs?

A chuck will not slice if over done, it just crumbles and the meat is dry. Underdone, or really, anywhere between 145F and about 195F, it will slice fine, but, be dry.