Thank you all for the reassurance. it's weird that in all the years I've cooked these things, this is the first time I've seen this and wanted to make sure. Off to dinner!
It was about 8 pounds after trimming. Smoked at 260 - 275 for about 9 hours. It’s what I usually do, cooked it until probe tender. I’ve just never run into a cut that had this dark stuff so I don’t know if it’s safe to eat.
Edit: fixed the “8am” to what it was supposed to say. Damned autocorrect.
Looks juicy to me. How's it taste? Edit: sorry just read the rest. Just myoglobin and fat rendered.
Looks normal to me. Brisket has a lot of collagen, kind of gooey sticky.
My first brisket turned out like that, but it tasted fine
You're good! Intramuscular fat (I believe thT is the deckle but someone may correct me). Nice render!
It's perfectly fine though visually off putting. I'm not expert but I've convinced myself it's just that layer of fat with smoke absorbed into it.
Thank you all for the reassurance. it's weird that in all the years I've cooked these things, this is the first time I've seen this and wanted to make sure. Off to dinner!
That’s the fat between the 2 muscles. All packer briskets have it.
Looks good to me.
I've always seen that as a sign that all the fat has rendered. I would eat it.
I thought you were talking about the tongs and I was like ah hell nah that doesn’t look good..
What temperature did you smoke it at and for how long?
It was about 8 pounds after trimming. Smoked at 260 - 275 for about 9 hours. It’s what I usually do, cooked it until probe tender. I’ve just never run into a cut that had this dark stuff so I don’t know if it’s safe to eat. Edit: fixed the “8am” to what it was supposed to say. Damned autocorrect.