Mystery Solved!
I just received an official call from my bucther (Wyane) at Wal-mart.....He said this "pox" look is nothing to be concerned about as far as safety. He describes the spots as bruising or bloodshot vessels which happens at the time of slaughter. He also said this is more common in...
Thanks Greg....I'll speak for the rest of the Yahoos!
There must be many Butcher Shops in Cleveland and I'm glad you are on a first name basis with "Sam" (Brady Bunch)......
My nearest butcher shop is 50 miles away!!!
Well,
I brought the brisket back to Wal-mart with the Picture....The Store Manager looked at it and said "well my meat man is not here at the moment". After a little hassle, she refunded my money (Didn't have the receipt...just the original packaging).
Now I waiting on a phone call from the...
Doug, Just to let you know...the brisket was never punctured with a fork (Anytime)......as I said earlier the only entry into the slab was a thermometer probe.
I rub it with Texas Rub #2 about 1.5 hours before I put it on the cooker.
Maybe it's the Texas Rub Measles....
p.s. Is there really...
Chris K.
The taste is fine....the question is what is that <span class="ev_code_RED">"something"</span> in the meat?
I think everyone here would like to know.....
What do you think Doug D.....have any suggestions?
Well....I did not slice the whole slab (Just abut half). The spots are dominant to that point.....
As you said Tony, it's a real appetite curber...I wish I had an explination.