So I’ve probably trimmed somewhere around 20-25 full packer briskets in the last couple years. More than some people, probably way less than most of you.
Recently (approx 3 weeks ago) I purchased a Costco case of 5 full prime briskets with the intention of turning most of it into pastrami. They’ve been in my fridge since.
Today I started trimming them. I got through 3 no worries. When I opened the 4th one it had a pink spot on the fat cap. I remember from a previous post I made on here that this isn’t something to be worried about.

However once I started to trim it, I noticed a very faint Barn like smell. It doesn’t smell like I would attribute to rotting food, but that distinct smell you would have in a barn where horses and other livestock live. It’s not very strong either. I have to Be pretty close to the meat to smell it.
This is isn’t a smell I can ever remember and I figured I would check with the pros before I used the brisket.
What say you guys? Is this something I should have concern about?
Recently (approx 3 weeks ago) I purchased a Costco case of 5 full prime briskets with the intention of turning most of it into pastrami. They’ve been in my fridge since.
Today I started trimming them. I got through 3 no worries. When I opened the 4th one it had a pink spot on the fat cap. I remember from a previous post I made on here that this isn’t something to be worried about.
However once I started to trim it, I noticed a very faint Barn like smell. It doesn’t smell like I would attribute to rotting food, but that distinct smell you would have in a barn where horses and other livestock live. It’s not very strong either. I have to Be pretty close to the meat to smell it.
This is isn’t a smell I can ever remember and I figured I would check with the pros before I used the brisket.
What say you guys? Is this something I should have concern about?
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