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How long will it take to cook a 20lb packer brisket at

Unknown
Unknown
edited November -0001 in EggHead Forum
225 degrees on the Egg? I've been doing the smaller, flat cuts in about six hours or so but have no history with a big boy such as this.[p]THanks...
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  • thirdeye
    thirdeye Posts: 7,428
    Bulldog Bob,[p]Ones that big won't fit on my Egg without some fancy arranging or draping over a V rack until they shrink a little, so I do the big guys in another smoker. 13 pounders fit nicely, and usually take me around 16 hours if that 225° is temp at the grate.[p]Are you planning on making burnt ends with the point? It should be a whopper.[p]ccb419b3.jpg[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    thirdeye,
    Just got the XL egg so I'm hopeful it will fit, and the brisket is actually 16 lbs, not 20, so that should help.[p]I'm a brisket novice -- can you tell me more about this burnt ends everyone speaks of?[p]Many thanks...
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  • thirdeye
    thirdeye Posts: 7,428
    Bulldog Bob,[p]Heck, you should have mentioned the XL up front. I'm jealous.[p]Originally, burnt ends were just the pieces from around the edges and scraps from the cutting board. They were seasoned and sauced, then reduced in the smoker for a few hours. Nowdays many folks use the point too. After separating, the whole point it is re-seasoned and goes back on the smoker for a few hours. Then you cube it, add sauce and reduce the whole works in a pan for a while longer in the smoker. The smoke flavor and seasonings are fairly strong and the sauce is good and sticky. I make my sauce a little on the spicy side too. You can serve them as a side meat or on white Texas toast for a killer sandwich.[p]http://img.photobucket.com/albums/v377/thirdeye2/BDS/dc6392cd.jpg[p]It is hard to resist sneaking a few samples before going back on for the final smoke, but will be well worth the wait. At my barbecues, burnt ends are as popular as my sliced brisket. [p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye
    thirdeye Posts: 7,428
    dc6392cd.jpg
    <p />Here is that sauced picture before going back on the smoker for the reduction. Notice those distinctive burnt edges?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RRP
    RRP Posts: 26,455
    thirdeye,
    looks great and made me chomp at the screen - very vivid! Better save that picture and submit it during next years photo contest!
    Re-gasketing the USA one yard at a time 
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  • Unknown
    Unknown
    thirdeye,[p]Thanks for the education! I appreciate your input.[p]BB
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  • Hammer
    Hammer Posts: 1,001
    Bulldog Bob,
    Just did 3-8lb. briskets on the XL using Dr. BBQ's championship brisket recipe, in 7 hours. Best brisket I've ever done or tasted.
    Hammer

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