washing meat off?

[J Terpstra]

I have my beef brisket in the fridge with rub. When I turned it over I seen juice, or could it be blood! Before I put on smoker should I wash, (rinse) brisket just in case it is blood. Ater rinse, pat dry, rub lightly, and put on smoker. Yes? thanks guys.

 

[Mike Draper]

No, don't worry about it. Somebody else will jump in here with better food handling advice, but you do not need to rinse it.
I may rinse chicken or pork if it feels slimey, but for the most part beef I do not worry about.

I just took my chuck roast out, quick rinsed, and laid on the plate, you will see some blood whether you rinse or not.

I am sure there is another post or link around here for better instruction.

 

[G Rose]

most likely what you are seeing is moisture that has been drawn out of the brisket by the salt in your rub. I would not rinse it off but I would probably apply more rub to the wet area.

 

[Clark "Harbormaster" Hodgson]

G Rose is right on. I always rince my meat in cold water before rubbing, but when you add a rub that contains salt, you will wind up with the meat sitting in a puddle of liquid drawn out of the meat by the salt.

 

[David Lohrentz]

I really don't think it is necessary to rub meat and then put back in the frig, unless you are trying to do a dry cure. Typically, I just apply rub right before it goes on the cooker. That way you don't have to deal with meat sitting in a pool of liquid.