Whole Packer Brisket Overnighter

Griffin

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>

SmokinDAWG82

I knew it!

jbates67

Still need to do my first packer brisket.....that looks tremendous. Well done.

Dyal_SC

Thanks fellas'! Except for you, @Griffin. I swear, you ask the boy one thing and he tries to steal your glory.

Griffin

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.

Dyal_SC

Hey, you spelled my name right for once! Thanks, Griffen! And you are right, I'd be nothing without you. >:D<

Dyal_SC

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!

Chubbs

Man those things look amazing. I need to do another whole packer. I like pulled pork bettter, but burnt ends are hard to beat.

Dyal_SC

We are eating around 6:30, @Chubbs. Come on over!

Dyal_SC

These were gooood!

Chubbs

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

Plano_JJ

That all looks awesome, nice job.

500

Those pics remind me of some Triple D episode.

Central_Bama_Egger

That crap basically forced me into doing one... I hate this forum. :((

JRWhitee

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!

MaskedMarvel

Holy hell...  i'm getting a brisket this week,,  Your fault,,,

SmokinDAWG82

Burnt ends look fantastic, I'm drooling on my keyboard

Dyal_SC

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

Central_Bama_Egger

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.

bccomstock

This settles it.. Heading to Sam's later.. Saw some packers there that need smoking!

Dyal_SC

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. :(

JRWhitee

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!

bccomstock

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?

Dyal_SC

@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.

BillPinNC

What temp is the egg when you put the cubes on?

Central_Bama_Egger

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

Dyal_SC

@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.

YEMTrey

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.

Central_Bama_Egger

I feel your pain. I used to have a horrible bout with that.

Dyal_SC

@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.