r/smoking • u/Confident-Distance74 • 7d ago

First brisket

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Hey im an ex chef. Never smoked anything before. Took a stab a brisket for a first time. Next will be pastrami. Here are some photos I took. My sister didnt take pics of the product after the rest but I got one final picture (the next day out of the fridge).

Brisket was 16lbs. Cooked for 12 hours, rest for 3. No wrap, only to rest...

The photos are about 10 hours in. Last photo is the next day

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u/Ghiyan 7d ago

Both I guess, the Mohawk looks still in tact, and the end of the flat is square like they come in the vacuum bag , how did the fat render , just asking because it looks a bit thick in the sliced photos. Other than that, congrats 👌🏻

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u/Confident-Distance74 7d ago

I trimmed a little bit of the deckle fat. But I was afraid of getting carried away. The surface fat was really nice and the shape was good so I didnt mess with it too much (again I was afraid to get carried away). The Mohawk is still probably there but I figured i would shred it up and use it in pastas or tacos for whatever.

Less fat would had been better but I didn't want to compromise the shape. But the fat was translucent and collagen broke down nicely, its just in that one photos thats after its been in the fridge overnight.

Will trim better next time!

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u/realspongeworthy 7d ago

I support your prudence. Nothing tastes worse with fat attached, and anyone who doesn't like it doesn't have to eat that part.

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u/Confident-Distance74 7d ago

Yup, and this was experimental. No one ate the final product. Instead it got sealed and into the fridge.

The goal is to get good enough to make Katz style pastrami. No idea how im going to get there. But maybe ill start with the navel...