Whole Packer Brisket Overnighter

Put it on at 11:00 last night... It was finished by 9:15 this morning. Maintained a 215-250 dome temp the entire time, and even got some sleep. it finished faster than I expected, but at least that meant I got to eat a brisket sandwich for lunch. I used the point and made burnt ends out of it for dinner. Unbelievably good...























The Burnt Ends were sauced with Stubbs Original. They were gee double oh oh dee gooood!!!

Awesome beauty! I too am a fan of Inglehoffer horsey sauce.

Looks like an excellent brisket, right down to the smoke ring!

I like the Brede/Farmers brand of horseradish but I don't know if it's available on either coast (it's a Michigan product). Fortunately it's available online.

ScreamingChicken wrote:

Looks like an excellent brisket, right down to the smoke ring!

I like the Brede/Farmers brand of horseradish but I don't know if it's available on either coast (it's a Michigan product). Fortunately it's available online.

Never seen/ tried that. Wasabi also really helps bring out the flavor, and ignites one's nose. Also mixes great with mustard or mayo or ketchup.

How often did you get up to add wood or coal?

And the best horseradish is Atomic Horseradish. Hot as heck, and pure ingrediants.

JPET wrote:

How often did you get up to add wood or coal?

And the best horseradish is Atomic Horseradish. Hot as heck, and pure ingrediates.

Just added it at the beginning. The egg is extremely efficient, so the wood burns off slowly.

I only asked because you said "and even got some sleep".

I'm glad you have the egg, a real time saver.

Dyal,

That's a thing of beauty!! love that creamy horseradish sauce too..

ScreamingChicken wrote:

Looks like an excellent brisket, right down to the smoke ring!

Yep. Pretty much took the words right outta my mouth.

Hey Dyal,

What is that between the thermometer and the egg, looks like cork?

sroach wrote:

Hey Dyal,

What is that between the thermometer and the egg, looks like cork?

Sometimes it's necessary to use a piece of wine cork to keep the thermometer probe from protruding too far into the interior of the Egg, in order to keep the probe from touching the food. Just bore a hole through the cork (I used an ice pick), and insert the probe through the hole.

I often do this when making pizza, as I like to get the pizza as high into the dome as possible.

Great looking brisket, Dyal - my mouth is watering!

A thing of beauty

Greg

tbk420 wrote:

Sometimes it's necessary to use a piece of wine cork to keep the thermometer probe from protruding too far into the interior of the Egg, in order to keep the probe from touching the food. Just bore a hole through the cork (I used an ice pick), and insert the probe through the hole.

I often do this when making pizza, as I like to get the pizza as high into the dome as possible.

Great looking brisket, Dyal - my mouth is watering!

Great idea.. Thanks.

Nice Job!!!