Rotten Brisket

Meat & Heat · May 18, 2013

So I went to my local meat market the other day and picked up a nice big 16# brisket for a family event today.
Got up @ 5 to start the smoker as dinner will be about 6pm.
Took the brisket out of the package and the smell is horrible, i'm surprised it's not green.
This really pisses me off as now I am on my way to Sam's Club to get another one and dinner will be late.
Oh yeah and it was a $53 dollar brisket.
They will be seeing me later today:evil:

Johnny_Crunch · May 18, 2013

What a pisser!

JonM106 · May 18, 2013

Was it a sulfur smell or the smell of rotting meat?

Hawg Father of Seoul · May 18, 2013

Rinse it off and give it 30 mins to blow off. It may be perfect.

Bbq Bubba · May 18, 2013

Its normal to have an off smell when opening a cryopacked meat. Did you give it a chance to air out? Did you rinse it off and recheck?
Was the cryo damaged?

Meat & Heat · May 18, 2013

Oh yeah, rinsed it off it's the smell of rotting meat.
Just got back from Albertsons with an 11# one and it's on the cooker.
The only other time I have smelled that smell was an elk my buddy killed and we didn't find till the next day and half was bad and already turning green.

J-Rod · May 18, 2013

Nasty!

code3rrt · May 18, 2013

That is a pisser for sure.

As for timing, I don't know what cook temps you are using, but I cooked an 11 pounder last week, started at 9:30 a.m. dinner served at 5:30p.m.

It was around 11lbs all trimmed up.......I kept the PBC at around 300* for the cook, Had an IT of 165* at 3 hours, foiled and back on the cooker, probed tender 2-2.5 hours later. Placed in the cooler wrapped with towels to rest for a couple of hours. I started this at ~ 9:30A.M.....dinner on the table by 5:00-5:30, it was great.

KC
PBC Brisket and Ribs w/pRon

Meat & Heat · May 18, 2013

code3rrt said:
That is a pisser for sure.

As for timing, I don't know what cook temps you are using, but I cooked an 11 pounder last week, started at 9:30 a.m. dinner served at 5:30p.m.

It was around 11lbs all trimmed up.......I kept the PBC at around 300* for the cook, Had an IT of 165* at 3 hours, foiled and back on the cooker, probed tender 2-2.5 hours later. Placed in the cooler wrapped with towels to rest for a couple of hours. I started this at ~ 9:30A.M.....dinner on the table by 5:00-5:30, it was great.

KC
PBC Brisket and Ribs w/pRon

Yeah, usually run about 250-275 should be done in time. I like to let them rest in a cooler for at least an hour but more if I have the time.
Just a crappy way to start a cook.

JS-TX · May 18, 2013

Yea, take it back and don't let them give you any $h1T!! That's quite an inconvenience.

midwest_kc · May 18, 2013

I had this same thing happen one time at Costco. They replaced it, no questions asked.

Rotten Brisket

Meat & Heat

Knows what a fatty is.

Johnny_Crunch

Babbling Farker

JonM106

Knows what a fatty is.

Hawg Father of Seoul

is Blowin Smoke!

Bbq Bubba

somebody shut me the fark up.

Meat & Heat

Knows what a fatty is.

J-Rod

is Blowin Smoke!

code3rrt

Babbling Farker

Meat & Heat

Knows what a fatty is.

JS-TX

is One Chatty Farker

midwest_kc

is one Smokin' Farker

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