This was going so well. Wet aged 17lb brisket for 30 days, trimmed, dry brined and peppered later. Smoked in Yoder pellet smoker for 9 hours to 203ish, probe tender. Using hickory pellets with smoke tube. Looked very moist, was excited about it. Pulled it, wrapped it, and as I was doing this, I noticed a faint sour smell. Put in cooler and when I opened it to ask my wife what she smelled, she said it smelled like a dead animal. She won’t eat it now and I can’t say I blame her. Going to let it sit for a little while longer, I also changed coolers, and see what I’ve got. It did not smell at all when I trimmed it. Anyone have this happen? The smoke smelled good and spritzed occasionally with apple juice, vinegar and water combo. I’m stumped. Didn’t use that much white vinegar, tasted more light or the juice more than anything.
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Brisket 911!
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No expansion and the meat looked surprisingly good. Had a couple gray spots but nothing I haven’t seen before. Cut this out and good color. I read posts that said they had wet aged and the meat had a smell but turned out fine. Mine had no smell, great marbling. I might blame the pellets but they made a great smelling smoke. My buddy is going to cook on it later tonight so curious to see how things come out. In the meantime, i’m Driving myself nuts with this. Thanks!
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Now that you mention it, yes, I did. I spritzed walked off and then decided to wrap for fear of it drying out. Can’t imagine what that would do other than maybe the spritz cooking off, which shouldn’t smell that bad.
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Started at 230 and upped to 250 for last few hours.
i figured it out!!! It’s the towel!! I grabbed an old towel that was on the laundry room floor thinking I would end up throwing it away, anyway. I grabbed another one because it was damp. When I left the house I grabbed that towel, which had dried but was probably mildew-y. When it got hot it made that sour smell. The meat should be fine but i’m not sure I can convince my wife the meat is fine without telling her and then i’m Not sure she would eat it with that explanation. It’s wrapped in layers of foil. Should be good. Only clean towels from now on.. Thanks to all!!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Apr 2016
- 18054
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I'm glad you figured it out. A number of years ago I went to a restaurant supply store and bought a dozen cotton towels for around $3. I still have a few left.
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Charter Member
- Feb 2015
- 1531
- Chattanooga TN
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Karon Adams
Consort of the Flame
Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
If you want it moister when you eat it, I would steam it and then brush with some gelatin. especially gelatin mixed with the dripping from the cook.
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