Hey guys, urgent question. I opened up my packer, wet aged for 30 days in the cryo-vac like I usually do. I trimmed it with it resting on a piece of tin foil, and seasoned it with salt, pepper and garlic (Kinder "The Blend"). All seemed well. I wrapped it in saran wrap and put it in the fridge for about 5 hours. It smelled the same as usual, a bit strong from the wet aging.
This evening I loaded and fired the cooker, and unwrapped the brisket, and the point end was green! What the hell? How could something grow so fast on the freshly trimmed surface in the fridge? Is this a chemical reaction from the tin foil? Something in the spice mix?
As the cooker was already going I grabbed a knife and removed the green outer layer, it was nice and red directly underneath. I'm planning on cooking it to 195F-203F.
I put it on the fire, but I'm having second thoughts. Has anyone seen this before? Is this safe to eat after 16 hours at 225?
This evening I loaded and fired the cooker, and unwrapped the brisket, and the point end was green! What the hell? How could something grow so fast on the freshly trimmed surface in the fridge? Is this a chemical reaction from the tin foil? Something in the spice mix?
As the cooker was already going I grabbed a knife and removed the green outer layer, it was nice and red directly underneath. I'm planning on cooking it to 195F-203F.
I put it on the fire, but I'm having second thoughts. Has anyone seen this before? Is this safe to eat after 16 hours at 225?
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