Hey All,
So I smoked some brisket on Thursday (last week) and ended up having about half a brisket left over. It was already sliced, and I left it sitting in its own au jus. It was about 145° internal temp when I loosely foiled over it and put it in my refrigerator.
I opened it up this morning to make into a chili and on the exterior parts of the sliced, and where it was sitting in the au jus, it's covered in very tiny white spots. It has no foul smell at all, and I'm not sure what it is. I'm tossing it, of course, but I'm curious if it's just salt deposits from sitting in the juices?
My refrigerator is small and powerful so it gets things down to temp pretty quickly...never had an issue with Time / Temp control using this method. Anyways, here's a pic (not the best) of what I'm seeing and just looking to get some feedback. Again, I'm tossing the brisket just to be safe, but curious to see what others think.
