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Scott, That's exactly what I was thinking!...

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...

Sam's is farther.....about 65 miles.... We do have one being planned (35 miles).

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!!!

Oh wait, I know why...... Because they can!

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...

Sounds like you will do better this time...Meatloafs are great!

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...

Hey Chris, sorry you are having trouble with that butt....could be worse...it could be poka dotted!

Oh by the way, this is a Wal-Mart Pre-packaged Brisket.

Well, I've got an email going to beef.org at the moment........ T.B.?.....well the brisket is close to the lungs...I just don't know.

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.

Interesting...Thank's for the heads up. I just love to read such stories.

Shawn.....maybe. I'm puzzled. My wife refuses to eat it....Help me, my reputaion is on the line!

No injection...the hole you see was because of the thermometer probe. I only lifted the top once during 9 hours!

I had just posted a glowing review of a brisket cook I completed...then I cut it....What's going on?...I never seen this before.....Spots! Anyone have any ideas? http://www.imagezs.com/member/pic.php?u=1010HJBJT&i=4930

Aw man.....the 1880 is a saftey hazard...do not use it! Send it imediatly to Anthony G.(Recall Center), Cedar Street, Morgan City, LA 70380. I will refund the postage...that is the least I can do for a fellow VWB member! If I can save just one life........

Hey Bryan......Do you find the double grate mod. restricts the ash from falling into the lower chamber? That's the only concern I have.

Yes Bill...the pig does have a concerned look on it's face! Love your catch phrase......