The Texas BBQ Forum

Local butcher ordered some SRF black grade briskets. But why the dark spot on this brisket? Normal... might want to grab one...the color had me thinking.

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The brown color is not good; if you purchased that brisket I would suggest trimming that off until you get to the pink. I personally look for bright red blood in a Packer

I'm with, Rambeaux, Beef isn't supposed to be brown until it's Cooked - - - there's never a valid reason to take a chance IMHO

Although it doesn't look too appealing, unless there's a foul odor when you open the bag, it should be fine. You can trim it down to the pink part if you want but as I understand, the browning occurs naturally due to oxidation.

http://www.scienceofcooking.com/why_red ... _brown.htm