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13lb packer with pics.

post #1 of 19
Thread Starter 

Around 11:00 I started prepping for the cook.  Large brisket to me anyway.  Coated and rubbed and let it set.  

Into the smoker just before midnight.  

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So here we go!!

 

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Rubbed with love..

 

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at about 9am it was time to split the point and the flat.

 

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that is all smoke my friends...

 

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coated with my rub brown sugar and my wifes bbq sauce.

 

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MAN CANDY! or burnt ends...two more hours in the smoker and they were to die for.

 

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Got a great smoke ring but my foil leaked while resting and the tip was a little dry.  Not to worry, the pan still had the drippings and I added a little beef stock to it on a slow simmer for about 5 min.  Was the best brisket so far. Great flavor done with Lazzari Hickory and some local cherry.

 

 

Thanks for coming by to check this one out!!!

post #2 of 19

That brisket looks great Rick... Send some my way...

post #3 of 19

Looking delicious!!

 

  Craig

post #4 of 19

Great job Rick  thumb1.gif

 

Fantastic smoke ring and the burnt ends.........................WOW!drool.gif

post #5 of 19

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That ALL looks Outstanding Rick !!!!!

 

And a Great bunch of BearView Pics !!!!

 

 

Thanks,

Bear

post #6 of 19

awesome brisket rick................icon14.gif

post #7 of 19

WOW that brisket loooooks gooooooood!   thumb1.gif

post #8 of 19

This brisket looks yummy

Thanks for the Qview

post #9 of 19
Nice Rig and awesome job on the packer!

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post #10 of 19

Nice brisket. Looks yummmmmmy. Cool smoker. What do you use the vertical for? Is it a warmer?

post #11 of 19

Who manufactured that smoker Rick? My dad has same one and he doesnt know.

 

That brisket looks nailed. Thumbs Up'd

post #12 of 19

Looks great .points.gif

post #13 of 19

Looks good Rick..... should have called, I can make it from Portland to the coast in about an hour if I am properly motivated! biggrin.gif

post #14 of 19

first.gif

post #15 of 19
Thread Starter 



 

Quote:
Originally Posted by alelover View Post

Nice brisket. Looks yummmmmmy. Cool smoker. What do you use the vertical for? Is it a warmer?



The verticle is a cook chamber for sausage or items too tall for the main chamber. (I cant stand ribs up in the main.)  I use it for a popper hopper.

 



 

Quote:
Originally Posted by ThunderDome View Post

Who manufactured that smoker Rick? My dad has same one and he doesnt know.

 

That brisket looks nailed. Thumbs Up'd



This is a Lyfe Tyme smoker  made in Uvalde Texas.  My Dad bought it when he move furniture long haul.  It is about 17years old and still very solid.  When he move to the coast, by me, he left it at my brothers place and it never really got used. He is not the smoking type. 

 

 

 

post #16 of 19
Thread Starter 

http://www.lyfetyme.com/pits.html 

 

Here is the URL if you want to check them out.

 

Not much to the site. My Dad bought this on the side of the highway off a trailer, go figure.

post #17 of 19
Thread Starter 

I'll let you know next time.  I think we need a PNW gathering soon.  Maybe at Fort Stevens... during a war reenactment....smoking the Fort! I just need to get the build done so I can keep my head up around you pros....



 

Quote:
Originally Posted by JIRodriguez View Post

Looks good Rick..... should have called, I can make it from Portland to the coast in about an hour if I am properly motivated! biggrin.gif



 

post #18 of 19
Quote:
Originally Posted by Smokey Mo View Post

I'll let you know next time.  I think we need a PNW gathering soon.  Maybe at Fort Stevens... during a war reenactment....smoking the Fort! I just need to get the build done so I can keep my head up around you pros....



 



 


Yeah... that would be a fun weekend. Anybody in the Pac NW got a nice big chunk of property like they do for the Florida gathering? biggrin.gif

 

post #19 of 19

Great looking brisky. 

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