BBQ Pumpkin

I had a hankerin' for this recently and debated on which section to put it, but it was shown to me by an Aussie @ an Aussie BBQ, so I thought I'd put it here.

I'll try and do one of these a bit later and put up some pics, but the recipe is very very simple. You take a pumpkin somewhat ripe and wash the outside really well. Cut it up into 1" cubes removing the seeds, and baking them up later. Take the cubes, and wrap them up in a tin foil packet with a fair bit of butter and a little sugar sprinkled on top. Put this packet of pumpkin on top of a brisket that only has 1-2 hrs left to go over a slow rollin' bank of coals. The butter that leaks out of the packet doesn't hurt the brisket at all. This was a somewhat rowdy BBQ, and we added a fair bit of Rum to the pumpkin 20 minutes or so before it was done. Serve the cubes up on a platter with tooth pics as an appetizer, and there won't be any left. The pumpkin comes out somewhat like a sweet potato in the end, and tastes less pumpkinee than you'd think. I'd think that most squashes (sp) would do well this way also. I'm also sure that it'd still be very good without the Rum added, but why miss the opportunity to add a bit o'Rum?