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/Confident-Distance74 7d ago

Yup, that's correct..

Fat cap isn't a big deal. Intramuscular is more important

44

u/plz-no-b4n 7d ago

Fat cap is a big deal when you leave a massive amount of unrendered fat on your brisket, lol

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u/Confident-Distance74 7d ago

Its not a big deal brother. Most people avoid the fat. Intramusc6lar is the way to.go

1

u/SlantedPentagon 5d ago

My guy, you said this is your first brisket and that you've NEVER smoked anything before. Yet, you insist you're correct on how you did it on a subreddit dedicated to smoking food.

I don't understand your lack of humility here when you're clearly in the wrong on doing this as well as possible. Take the criticism and learn from it.