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Brisket Black Spots


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Thanks John. It seems to have been contained in the just the hard deckle fat I was trimming away and not the meat. It is rather gelatenous on closer review so, maybe a ruptured blood vessel? Idk. I am selling this brisket so, I do want to be careful but, I am confident it doesn't seem to be in the meat itself. Hmmm... shut down the Big Joe or cook? I'll keep you posted...

 

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Given that you're selling this brisket, make sure

1) you get paid in cash

2) you wear a disguise

3) you swap the plates on your car with your neighbours, and then swap them back afterwards

4) you start rumours around the area about ISIS spreading gastro via brainwashed mosquitos, so if anyone does get sick, you have a plausible scapegoat

 

 

You're welcome, and good luck.

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Yikes! I guess I didn't press send on my phone. Meant to send this earlier. And, thanks Chasdev, no smell. 

 

FYI. I found a quality butcher that just opened. Not my usual butcher but, he said it's just a glob of blood. The steer probably didn't bleed out all the way. Nothing to be concerned with since I cut it out. 

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6 hours ago, shuley said:

My last brisket I found some veins and stuff that I pulled out. I have never had that before. It turned out well and nobody got sick. 

 

Thanks. The butcher really settled it for me. It is pretty unsual for an animal not to fully bleed out and I have been so used to calling the myoglobin we see in the packaging blood that it's easy to forget real blood coagulates.

 

Anyway, the cook went well.

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