I smoked a large packer brisket with a mix of woods from smokin-it. I let it rest in a cooler for 6 hours after reaching 195 degrees. I sliced it and the flat came out very good, probably one of the best I've ever had. It was like meat candy, it was delicious. I also tried the point at that time and it was pretty good. I put the remainder of the sliced pieces in the fridge. I heated up the flat the next day, it was still great. Then later on that evening I heated up some of the point. I could smell a formaldehyde like smell. I thought, must be something else.... Then I tasted it and it tasted the same as it smelled. I did a google search and came up with someone else that had this same taste with brisket but no answers. Does anyone have any idea what it could be?
Brisket Point Formaldehyde Taste?
- Thread starter dan46n2
- Start date
