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Whole Packer Brisket Overnighter

2

Comments

  • GriffinGriffin Posts: 7,080

    Mr. Dying_ToBeFromTexas practically begged me not to tell you guys this, but we were in contact yesterday via text messages and FaceBook messenger. He was asking me all kinds of questions on how to cook a brisket, does a brisket come from a cow, what time and temp, was it supposed to be indirect (I know, can you believe this guy?), would the moon and tides affect it, should alcohol be consumed during the cook (and if so, beer or bourbon? Bourbon of course), how to protect his brisket from bbq loving space aliens in the middle of the night and even how to light his fire. he said if it bombed he was going to blame me and if it was good he was gonna take all the credit. I just thought I should put that out there for all to see.

    OK...I might have exagerated a bit about some of that, but we were in communication. You done good, Diane_SC. You made this Texan proud.

    =D>

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • I knew it!
    LBGE
    Go Dawgs! - Marietta, GA
  • jbates67jbates67 Posts: 160
    Still need to do my first packer brisket.....that looks tremendous. Well done.

  • Dyal_SCDyal_SC Posts: 2,731
    Thanks fellas'! Except for you, @Griffin. ;) I swear, you ask the boy one thing and he tries to steal your glory. :D
  • GriffinGriffin Posts: 7,080

    Just so you fine folks know, me and Dyal_SC go back a few years (from a different bbq forum) and have been giving each other a hard time for years. Its all in fun, never any hard feelings (at least on my part)

    But I did convince him to get an Egg and then come over here once he did. Without me, he'd be nuthin'. That's my story and I'm sticking to it.

    ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Dyal_SCDyal_SC Posts: 2,731
    Hey, you spelled my name right for once! Thanks, Griffen! And you are right, I'd be nothing without you. >:D<
  • Dyal_SCDyal_SC Posts: 2,731
    Just cut the point into cubes. It was so juicy that I almost didn't wanna do the burnt ends. :) Placed them into a pan with holes in it, and threw them back on the egg. Figure I will give them an hour or so before adding the sauce. My mouth is watering already! ;) The JD whiskey chips smell so good! Oops, just realized that I wanted to add more rub to the cubes... Better go do that now. Here is a progress pic though... Stay tuned!
  • ChubbsChubbs Posts: 5,587
    Man those things look amazing. I need to do another whole packer. I like pulled pork bettter, but burnt ends are hard to beat.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 2,731
    We are eating around 6:30, @Chubbs. Come on over! ;)
  • Dyal_SCDyal_SC Posts: 2,731
    These were gooood! :)

    image.jpg 2.4M
    image.jpg 1.7M
    image.jpg 2.1M
  • ChubbsChubbs Posts: 5,587
    edited February 2013
    Dyal_SC said:
    We are eating around 6:30, @Chubbs. Come on over! ;)

    Man I wish-- just got home from work. Had to get...... Take......out :-O
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Plano_JJPlano_JJ Posts: 448
    That all looks awesome, nice job.
  • 500500 Posts: 1,798
    Those pics remind me of some Triple D episode.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • That crap basically forced me into doing one... I hate this forum. :((
    Clanton, Al LBGE
  • JRWhiteeJRWhitee Posts: 2,709
    Nice job Dyal, I'm in Kansas City for business and had to go to Smoking Guns BBQ to have Burnt Ends for lunch today after watching your Brisket cook!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Holy hell...  i'm getting a brisket this week,,  Your fault,,,
    Large BGE -- Greensboro!


  • Burnt ends look fantastic, I'm drooling on my keyboard
    LBGE
    Go Dawgs! - Marietta, GA
  • Dyal_SCDyal_SC Posts: 2,731
    Thx guys! Just heated up some for lunch. Made my coworkers jealous... ;)
  • Dyal_SC said:

    Thx guys! Just heated up some for lunch. Made my coworkers jealous... ;)

    He$$ your making me jealous and I'm not even there.
    Clanton, Al LBGE
  • This settles it.. Heading to Sam's later.. Saw some packers there that need smoking!
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • Dyal_SCDyal_SC Posts: 2,731
    I've heard of burnt ends referred to as "Nuggets of Barbecue Gold"... I'd have to agree. :) I forgot to mention that I used Stubbs Original for the sauce. Went great with it. They melted in your mouth. :) Only downfall is the heartburn afterwards. :(
  • JRWhiteeJRWhitee Posts: 2,709
    Dyal_SC said:
    I've heard of burnt ends referred to as "Nuggets of Barbecue Gold"... I'd have to agree. :) I forgot to mention that I used Stubbs Original for the sauce. Went great with it. They melted in your mouth. :) Only downfall is the heartburn afterwards. :(
    zantac!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Dyal_SC said:
    I've heard of burnt ends referred to as "Nuggets of Barbecue Gold"... I'd have to agree. :) I forgot to mention that I used Stubbs Original for the sauce. Went great with it. They melted in your mouth. :) Only downfall is the heartburn afterwards. :(
    I noticed the pan changed from the start of them to the end.. Was this due to adding in the sauce?
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • Dyal_SCDyal_SC Posts: 2,731
    @bccomstock, yup, it was because of the sauce. You cube up the point and then throw the nuggets into a pan with holes. I also added more rub at that point. Leave that on your smoker for about 1.5 hours. Then take them off and add to a pan without holes. I used my CI skillet. Pour a bunch of sauce on them, gently stir and put them back on the egg for another 1.5 hours. Then they are ready to eat. I put a little more sauce on my sandwich.
  • What temp is the egg when you put the cubes on?
  • Dyal_SC said:

    I've heard of burnt ends referred to as "Nuggets of Barbecue Gold"... I'd have to agree. :) I forgot to mention that I used Stubbs Original for the sauce. Went great with it. They melted in your mouth. :) Only downfall is the heartburn afterwards. :(

    Just drink more beer :D
    Clanton, Al LBGE
  • Dyal_SCDyal_SC Posts: 2,731
    @BillPinNC, it was still at the low and slow temp of 235...

    @Central_Bama_Egger, that's funny...;) Except I woke up at 4 in the morning with the heartburn. haha. Had to get up and sit upright for it to go away. Feel better today though. :)
  • YEMTreyYEMTrey Posts: 2,575
    Burnt End question here:

    As I've never made them, is it the addition of sauce that keeps them from drying out?  That seems like a very long time to have them on the smoker after they've reached temp. 

    TIA.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • I feel your pain. I used to have a horrible bout with that.
    Clanton, Al LBGE
  • Dyal_SCDyal_SC Posts: 2,731
    @YEMTrey, the sauce does keep it from drying out, plus it adds a tremendous amount of flavor. When you bite into them, there is an explosion of smoke, bark, rub, beef and sauce flavor, and instead of them being dried out, they melt in your mouth...Like beef buttah! ;) The Stubbs Original sauce was a great compliment to the brisket IMHO.
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