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Discolored edges on beef briskets

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9928
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    Discolored edges on beef briskets

    I've always thought it was due to a hot water rinse or an anti-microbial wash since I see it with chickens 5-6 days a week. I've always trimmed it off.

    Browner side of Brisket
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1156
    • Madison, WI
    • Weber Q320 grill
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    #2
    that's good to know, i just figured it was going bad in that spot

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4972
      • Winchester TN
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      #3
      Great info, but I'll trim it off since I won't be able to forget what I've seen just doesn't look appetizing. Maybe that's just me.

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    • Strat50
      Former Member
      • Nov 2014
      • 511
      • Houston, Alaska

      #4
      It looks like mild oxidation.Even though it's no biggie, I tend to trim it off too. It's not going bad, its just losing it's color. Think of it as a gravity check for myoglobin...lol

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      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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