I went to the store yesterday and saw a few briskets that had black dots or black spots on the fat cap side of the brisket. Is this common? Does anyone know what these are?
Black spots on brisket fat cap
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Good question . It was in cryo so it wasnt clear. I just saw a few spots. Why would the meat inspection ink be on the fat side?
Most of the ones I ran into were on the fat side. Not saying that's what it was, just a guess.
Could also maybe be transfer from another stamp, which is why it was just spots???