Wendy & Albert's First Brisket Smoke

[rivet]

Allrighty, here we are at the 4 hour mark. Internals for the point are 130 F and the flat is 140 F. Smoker has been rock-steady at 240F since the beginning... Too many briquettes at the beginning. No worries, things are looking fine. The fatty is looking real good too, almost done.

 

[9manfan]

Now that is looking good,,neat to have the whole fam working on the smoke,,,,

 

[rivet]

Breakfast was at 0830 with plain-jane Old Bay fattie which turned out to be tastier than I expected. Sometimes things don't have to be complicated...



Afterwards, they put together "boneless riblets" of Spam. Sliced Spam wrapped in bacon. They opted for no BBQ sauce on them, they want to dip them in it on the side. Should be ready by around 11 AM.



Meanwhile I think the brisket has hit the plateu at 150 F. That's when it has always happened to me. No worries, we're smokin'

 

[tacman]

Ya know.... it used to be that the only thing that would get me out of bed that early was hunting or fishing...LOL.

My son joined me last weekend smoking fish for canning and helping with a fattie. Can't tell you how my heart swelled with pride when he told me he wanted to learn how to do all of this so he could teach his kids someday.

Good times by all.... thanks for sharing!

 

[oneshot]

Lookin good!!!!!
Glad you and the kids are havin such a great time!!!!

 

[rivet]

Ok...the brisket is still stalled. No gain, but no loss in temp either, so that's a relief. Got the SnP humming steady now at 225 with Pecan TBS. Smells great!

Lunch was real good. The kids - SPAM addicts that they- are loved the boneless riblets. BBQ ENGINEER's exchange "Rudy's Sauce" is fantastic! I'm thinking it has edged out Curley's Hot&SPicy as my all time favorite, it is that good. Nice kick to it, perfect balance of flavor and sweet...a real sauce!



My son loved PIGNIT's bacon-wrapped livers with a water chestnut slice...so did I! Wow, what a great invention. I sprinkled some Tajin powder that I get at wally-world (it's some kind of spicy-limey, fruity condiment) on them before smoking and that was the kicker. Real good.



Gonna temp the brisket at noon and spritz. We'll see where we are and I'll keep you all posted. Thanks for following the thread

 

[alx]

Awesome Rivet.

Look forward to the feast later.....

 

[rivet]

Here we are at 180 degrees internal F. Loooking and smelling real good. As you can tell by the picture, I snuck a chunk off the flat for a taste. GOOD GRIEF! That was good! I have to admit my kids have made a better rub than I have...I guess whomever's post I read a while back saying their secret ingredient was cinnamon sure was right. Maybe it was the cherry Kool-Ade, I don't know but that is sure some tasty bark.



Gonna smoke it to 200 and then foil it, wrap it in towels and put it in a cooler until dinnertime.

Smokin' right along........

 

[backcountry]

MMMMMMMMMMM! Looks wicked!

 

[rivet]

Okay...I pulled the briskets off the smoker at 192F, foiled them, wrapped them in towels and into the cooler they go until dinnertime. Unfortunately, the pics got deleted, since the kids are using the camera to make a stop-motion film and accidentally scrubbed the pics. Oh well.

Still had heat going on, so I picked a tray-load of Cayenne's and Jalapenos from the garden to smoke and make more of my "Smoked Habanero Salsa" later on, this time without habaneros, since I didn't plant any this year.

More pics of the brisket to come!

 

[smokingd]

All looks great man tell your kids. It is always nice to see young ones following in our steps

 

[oneshot]

Hey Rivet, think we could talk the kids into smokin a skunk??? I'll supply it. lol
Just kiddin, everything is lookin fantastic. Can't wait for the finale...

 

[rons]

man that looks AWESOME!

 

[rivet]

Okay....kept the briskys warm and bundled for a little over an hour, then set up dinnertime. The kids had been up since 0300, so dinner a bit earlier was in order.

No worries, on that. The brisket was almost pullable as I sliced it, real nice.

Here's the flat-



And here's the point-



Both extremely tender....definitely one of the better briskets I've had and certainly big congratulations to the kids. They picked the meat, the process and the temps....I just handled it for them. We discussed pro's and con's on smoking brisket the week before, including temps and foiling. They decided on what they wanted to try and we did it.

Here's Wendy's dinner plate-



Albert didn't want anything interfering with the all-brisket meal. Meat and Kaiser roll only!



Thank you all for taking the time to share my children's first brisket. We all appreciate your nice comments! Wendy and Albert are big fans of the SMF!

 

[jaxgatorz]

That brisket looks great Rivet. Congrats to the chefs !!

 

[fire it up]

First time on the site today and I was treated with the finale of this post.
Great looking brisket. I hope after that meal and being up since 3 the kids took a nap.

 

[alx]

Spot on Rivet.I am having BLT'S (3rd time this week)- since tomatoes are just getting sweet.

Wish I had one of those brisket sandwiches though..

 

[ronp]

Nice job and a good deed teaching the kids something they will neveer forget.

 

[oneshot]

My hats off to Wendy and Albert on their 1st briskie.
Fantastic job, my mouth is watering so bad I drowned my keyboard!!!!
Good job there Dad.....

 

[coachin&smokin]

Awesome thread! BBQ is a lost art and this thread is what its all about.