Is it safe to eat, you ask?

The Cen-Tex Smoker · January 2017

1 year wet aged brisket

http://www.tmbbq.com/the-year-old-brisket/

nolaegghead · January 2017

nucking futs

The seam fat tasted terrible. Still, no one died or got sick.

Eggcelsior · January 2017

Huh.

johnnyp · January 2017

Thanks for sharing!

lousubcap · January 2017

Well, it reads as there are some outer limits-time for the walk-back. I will defer.

HofstraJet · January 2017

Glad to read. I have an SRF brisket in the garage fridge in original cryo that's been there since mid-December. Kept having the cook day delayed. Plan on making for Super Bowl party.

JRWhitee · January 2017

Interesting, although a brisket won't last that long at my house. They usually disappear in a month or two...

NPHuskerFL · January 2017

Not sure I'd have the willpower to wait a full year to smoke it. Interesting article.

lakewade · March 2017

No thanks.

JohnInCarolina · March 2017

Did folks read the entire article?

YEMTrey · March 2017

I read the article and in no way would I touch that internal fat separating the packer.

northGAcock · March 2017

None for me thanks.

bgebrent · March 2017

Not given the flavor profile. Nope.

HeavyG · March 2017

Interesting article/experiment.

I would have definitely tasted that spongy fat. I mean, when else would one have a chance to taste something like that?

I wonder if they saved some pieces to send off for some lab analysis of the fat and meat?

Is it safe to eat, you ask?

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