Hi All !
I have been corning my own beef briskets. Once in a while i run into brown spots in the middle of the flat pieces.
Not necessary round but usually about 1/2″-3/4″ in diameter. I let my briskets sit in the brine fully submerged for 14-21 days.
I use Salt, and curing salt, brown sugar, etc in my brine.
Any one know what causes brown spots in the flats, only the flats. The thicker brisket section never has it.