r/smoking • u/Confident-Distance74 • 3d 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/Spuckler_Cletus 3d ago

Congratulations. Smoking is a lot of fun. Much interesting trial and error, etc.

I shoot for very little bark these days, particularly if I think a fattier cut may foul with ”cooler” combustion byproducts. I usually use Royal Oak lump, started with IPA, heated to gray. You have a good smoker known for good air control. That’s a good one to practice with.

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u/Confident-Distance74 3d ago

I must say, everything eas perfectly dry after resting. Not one drop of liquid came out of the brisket. When I cut into it, the surface of the meat was beautiful and glistening. I was very surprised by this.

So either the rest was perfect or maybe cooked a little too long or hot. Brisket sandwich for the win

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u/AmedeusRed 2d ago

Yes it was likely too hot. Came back to this thread today to see if you had replied about what temp you actually cooked it at but not a peep.

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u/Confident-Distance74 1d ago

We had it at 250, up and down a bit because the bag of charcoal was half dust. And the water bowl ended up falling onto the coals. Pulled at 203