Stinky Meat Project

[Brandon A]

When I was in high school somehow I stumbled upon The Stinky Meat Project, quite hilliarious...my friends and I all got shirts that said "heres hoping theres maggots" Ahh the good old days

I hadent thought about that website until today. I'm ending my 3 week wet aging project by smoking my stinky piece of meat. If you've followed the other thread, you'd know that I'm not exactly sure if its aged or spoiled. It stinks but not nessicarily badly, so I decided, what the hay, we'll see what happens.

I rubbed the brisket down with Texas BBQ Brisket Blend and added alot of cracked black pepper. Threw it on with a few chunks of hickory and minion'd the start. I'm at 300* with all vents wide open just about 45 min in. Using RO lump again. I took a pretty cool shot of the side of the brisket, shows a little marbleing and the rub....here it is.

Here's the rest of the album, more photos will come as the cook progresses.

I hope the meat is ok, and dosent turn out with an off taste. But either way, I get to try my hand at my second high heat brisket cook, and learn something about how a aged brisket is supposed to smell......or not smell for that matter.

Brandon

 

[Tom Chips]

Well, it shouldn't still smell after being exposed to air after a short period of time. If it still smelled quite objectionable after being opened, chances are it has spoiled.

I've had them smell attrocious right out of the cryovac, but I rinsed it off in the sink, and after a minute or two there was no noticable smell. We should have mentioned this in your other thread. I didn't know it still smelled bad.

 

[Brandon A]

No biggie, live and learn...I need a dedicated fridge. Too much fluctuation in temp in my house fridge. Now that its cooking there is still an off smell, (my wife even noticed) but atleast I'm getting my second high heat brisket flat under my belt. If its more successful then my first then its a win win. I definately know what the meat is not supposed to smell like now

I stuffed a fattie and the wifey picked up some ribeyes so I'll fire up the performer and all will be well.

Brandon

 

[KenP]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Well, it shouldn't still smell after being exposed to air after a short period of time. If it still smelled quite objectionable after being opened, chances are it has spoiled. </div></BLOCKQUOTE>Wellllll gooooolly, I'm sure glad I read this before trying it out.

Brandon, how did it come out?

 

[Brandon A]

Maaan, I foiled it at 160, just checked for tender at the ~1.5 hour point. It was really close, going to check again in 15 min. Its kind of disapointing now that I saw what was in the foil. It was full of juice and looked freeking great. I bet there was a cup and a half of juice in there. Yet, it still smells like rotten meat

It will probably end up being my best brisket ever, besides the inedible part

The pictures should be good though! LOL

Brandon

 

[Brandon A]

This is what it looked like right before I wrapped it back up and put it in the trash...

It was the best brisket I've ever done in terms of tenderness and juiciness. There was a little over a cup of juice in the bottom of the foil that would have been great to separate.

All was not lost though, my wife and I had some great ribeyes with onions and some killer tator salad. I still made my belly happy

And learned a few things along the way.

Brandon

 

[Alan D]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
When I was in high school somehow I stumbled upon The Stinky Meat Project, quite hilliarious...my friends and I all got shirts that said "heres hoping theres maggots" Ahh the good old days

</div></BLOCKQUOTE>
Brandon,

I love your posts, always good pics, which I try to get when I can also, but damn...you make me feel old...

I mean, the inet wasn't around until '94 as most people know it...and you're talking about high school...

Ok, let me go take some Metamucil and go to sleep before sunset...

Just kidding, I'm still young at heart, never took Metamucil in my life, and lucky if I get to bed before sunrise...

 

[Brandon A]

Alan, your right I'm a youngster, goin on 28. I was 13 back in '94, seems like its been a long time. I'm glad to hear you enjoy my posts

The photobucket nazi's just put their foot down and made me pay for the bandwidth I've been burning. I'll keep the photos commin! BTW Does that metamucil work? Couldent hurt

Brandon

 

[Alan D]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
BTW Does that metamucil work? Couldent hurt

</div></BLOCKQUOTE>
I don't know, I guess it did for my Grandfather when he got into his 80s...he used to toss that stuff down like cold ones...*lol*

That kinda sucks with photobucket, the one thing I don't care for with them and imageshack is all the popup SPAM that gets more and more of. I need popups for a couple apps I use at work and on the web, like I think here.

Would be nice if Chris could get Weber to sponsor TVWBB so we could just upload the content to the site...hint...hint...hint...(you reading this Weber?

).

This day and age it's advantageous to have the content, that's the value.

Here's a tip for you with pics. Size them down to 640x480 whenever possible, that will cut down the bandwidth substantially. I like large pics, but it places more burden on the server. I run my server out of my house.