Sorry for the multi threads… I can't add photos to replies in my other one.
In just processing what's left of the first brisket Ive ever cooked off today and I sliced it down the middle to portion it out in chunks and found this…void?cavern? Pocket? Of God knows what.
I thought maybe it's a fat vein where the meat grain changes? But it's almost slimey and brown. I figured maybe an amalgamation of boiled beef blood in the fat?
Is this normal? Is this something to worry about?
by lickerbandit
26 Comments
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That looks like what’s left of the deckle after the fat renders out.
That looks strange, like the fat layer in the middle did something funny.
How fresh was it?
Yes. Transition fat and connective tissue between the point and the flat.
Did you give the whole brisket the sniff test first?
Here’s a broader view. The first two pics were one of each half. Here’s how it orients overall
Edit: I cleaned it out with a spoon, that’d why there’s no goo
https://imgur.com/a/WMGKs7B
[photo ](https://imgur.com/a/WMGKs7B)
Yeah man looks like the thick layer of fat between the point and flat rendered perfectly and just left behind the connective tissue. Looks good.
How many beers ?
Whole brisket is the Flat and the Point together, and the layer of fat and goop between them never ever cooks well and on every single brisket I’ve ever made is this white and purple jelly looking sickness. It’s normal.
When you slice the brisket, the first thing to do is separate the Point from the Flat. For two reasons: 1) to scrape away that ugly layer you don’t want to eat and 2) the grain runs different ways on the two cuts. Slicing across the entire brisket means that you are serving this gross unrendered connective fat *and* likely the point is being cut with the grain and not against the grain.
Have some upvotes. I’m hoping I didn’t just get everyone sick is all if it is the case. What you’re saying makes sense too though as the grains shift indicating a change in muscle.
I think I’ll err on the side of caution and save what is well away from it and bin the rest.
If I notice it repeatedly I’ll assume it’s that fat layer, if I never see it again I’ll know too hahaha
I should call her…
I should call her
Just wear a rubber and you’ll be fine
Sigh….. everything reminds me of her.
Yes. That is fat that splits the flat from the point
That’s that briskussy
I
Briskussy
Yeah that’s just the deckle, where the flat and point transition
Sometimes they’re pretty thin, but thick deckles can get funky looking like this. There’s a lot of connective tissue that doesn’t render while the fat does.
https://houseofsaltandsmoke.com/wp-content/uploads/2024/02/img_5970.jpg?w=768
Reminds me of…..sorry
It looks like brisket. I’m not seeing a problem.
I honestly love that part. It’s like a little bit of ooey gooey goodness. But I’m a suckered for that fatty gelatinous texture, some people hate it. But as you’ve heard everyone say already; yep, perfectly normal for a packer.
I know you are used to a creamy white puss when you spread them meat curtains. But, this is normal if you cooked your brisket right 🤘
Your brisket looks glued together
Looks normal.
Briskussy