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Dec 20, 2008 05:15 PM

My brisket is still a little pink

I cooked it for about 10 hours in the slow cooker. It also had some red juice when I cut into it. Is it possibly still uncooked? I'm always slightly paranoid from getting not cooking meat enough, but I can't imagine it's not done yet!

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  1. You need to recognize perfection.

    1. How big is the brisket and what temp are you cooking at?

      1. The only way to know whether it is done for sure is with a meat thermometer. Sometimes when a brisket is "pickled", as in "corned beef", it can end up with red discoloration on the interior that is a result of chemical interactions with the pickling materials. On the other hand, I've never seen a slow cooker (well, except for a large pot in a slow oven) large enough to hold a whole or even a half brisket in the "normal" flat position. If you had to fold the brisket to make it fit in your slow cooker/crock pot, it is possible to have spots that are still pink, even after ten hours of slow cooking.

        2 Replies
        1. re: Caroline1

          Thanks for the replies. It wasn't pickled and I cut it in two pieces rather than folding it over. I'd say it was about 4.85 pounds. I cooked it on medium/high setting. It's been in the fridge overnight and I'm thinking about putting it back on the stove or the oven, assuming it's not dangerous to have refrigerated it if it wasn't fully cooked and then recook it.

          1. re: Aimee

            Assuming the beef was stored properly prior to cooking, eating it rare shouldn't be a problem, it's just that brisket is tougher than shoe leather, which is why it is traditionally cooked long and slow. Taste a bit from a corner and see what you think regarding tenderness. If it is still tough, then given the information you've provided, I suspect your slow cooker may not be up to par, and if the meat is still rare, it sure won't be tenderized!

            If you haven't done anything more to it yet, do you have a long rectangular baking dish the brisket halves will fit in without overlapping? I would put it in such a dish, then I see from another post you're cooking it with cranberries. Add that, and if you need more liquid, a little beef or chicken stock or broth will do just fine. Maybe slice another onion and spread over the top of it. Then wrap the dish and all in a couple of layers of aluminum foil making sure it is well sealed, poke a cooking fork through the top to vent it, then roast it in a slow oven (325F) for three and a half hours. You should b e good to go!

            Good luck!

        2. Since I don't know what you seasoned with it is possible that something you seasoned the meat with had some form of nitrites which would result in the pink color. Did you cut a small sample to taste? With brisket you will know if it's not cooked enough by texture. A under cooked brisket that was still pink would be hard to the touch and tough as nails to chew.

          1 Reply
          1. re: scubadoo97

            I seasoned with cranberry sauce, onions, a little mustard, garlic, chicken broth. It's soft but not terribly tender. Sauce tastes great!

          2. A 5 pound brisket cooked for 10 hours at 225-250 should reach an internal temp of at least 190 and be falling apart tender.

            3 Replies
            1. re: grampart

              So I now think it wasn't cooked enough. I cut it into a few pieces and put it back on the stove with the sauce. Do you think its safe even though I left it in the fridge overnight when it was still pink?

              1. re: Aimee

                I'm with the others that it is undercooked but it should certainlybe safe to eat. The exterior is where the bad stuff is and that got hot enough. It's not like pork. Think rare roast beef, but not that tender. Cook it more, and don't rush it too much. Perhaps the cooker wasn't really as hot as you thought... seems like the answer.

                1. re: Scargod

                  Thanks everyone for assuring me about the safety issue. I called my mom who also said it was safe. It's back simmering on the stove for a few hours. I'm realizing that I am never that satisfied cooking whole pieces of meat in the crockpot. They seem to do better in the oven.