Cured Brisket not pink all through

Former Member

I dried cured a 7 pound brisket flat for 7 days. I smoked it on Sunday to about 170f. Went to slice it up last night and in the very middle about 1/2 inch of the meat is not pink but light shade of brown. Is this alrigth?

9/14/117:26 AM

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maxqMember

Sounds to me that 7 days wasn't enough time for the cure to penetrate the center. The internal temp of 170 should render the meat safe to eat.

Just curious...why the cure prior to smoking? Were you taking a stab at Pastrami?

9/14/117:51 AM

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Former Member

Yes...Pastrami it is, but I did not find a heading for Pastrami so filed under brisket

Thanks for your reply

9/14/119:50 AM

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maxqMember

HERE'S a link to Michael Ruhlman's web site where he provides a recipe for wet cured brisket. He's pretty savvy when it comes to curing.

9/14/1110:22 AM

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