You have come a Long Way in your Brisket cooks & holdings. Bro, watching your pull & bend tests along with fat rendering has me convinced You Nail it these days like Every Time!! Congratulations and we really enjoy your dedication to discovering THE BEST BRISKET METHOD! You Da Man!
Great vid! OK, hear me out: I think I have been using a modified version of this technique for my last few briskets without the expense of your super fancy oven. :) So I love a crispy bark, but I also like the result of the long hold. When I sous vide a prime rib, I am sticking it in the very hot oven for the last 10 minutes to crisp the outside. And that’s what I have been doing with my briskets following the long hold. I put them on a wire rack so that air can circulate all over them, stick them in a convection oven at 475°, and let the bark crisp up for about 4 to 6 minutes. It doesn’t affect the interior of the brisket at all, of course, it just removes the excess moisture from the bark. Your video reminded me a lot of this method, minus the ultra strong smoke flavor from having the brisket exposed. Anyway, I’ve been pretty satisfied with this poor man’s hack.
Exactly the kind of idea I was thinking, from the exact same start point method I thought of it too. Would be good to see him try and compare. Keep on keeping the best method also being one of the least intensive. 👌
@@ky0611 foil boat is basically unwrapped and gives the most prolonged smoke exposure so if you can't get smoke flavor from that then I don't know what to tell you? Maybe you're using crappy pellets?
@TMJ32 I feel like it's something I can definitely smell but not taste. I've been using b&b and jealous devil pellets. But if I'm being honest all of them look the same lol. Idk maybe im use to getting decent smoke flavor on my WSM smoker but I'm new to the pellet game
@@ky0611 besides different pellets you could try running a smoke tube. I only use a smoke tube when I'm wrapping because otherwise it's just too much but if you're not getting enough you could try that.
The foil boil is my go to method, but last time I made a brisket from your videos I add butter (didn't have any ghee) and tallow. Was told by a few people was my best one yet. I use a master built electric smoker for my holder. I will try adding a water pan next time.
I always question why people add tallow/ghee or butter (fats) to the already fattiest part of beef. I promise you won't know the difference if your cooking for dinner but if your cooking competition that's a different ballgame where judges get 1 bite, 10k sugar loaded cavities, and that's all that matters. Not a good brisket meal.
How about a combo of your 190° method and the foil boat method? Take it to 190° in the foil boat, then wrap it in paper and hold for up to 18 hours like you do. Thanks for another great brisket video! You never run out of brisket experiments!
I think that's the way I'm heading. I like how the FB cooks the brisket so evenly. And I like the 190 and hold texture and ease of handling multiple briskets.
This is exactly how I’ve done it for the past few briskets, solely because of your videos and the big method showdown last year, and they’ve turned out perfect for me. At 170 I do the foil boat, and pull off at 190 to wrap and rest at 150 for 12-24 hours. Perfection 😘
I've only done brisket in a Weber Kettle but the foil boat is definitely my favorite way of doing a brisket. From end to end it cooks very evenly. There are no dry or stringy ends at all as compared to if I wrap in butcher paper or don't wrap at all during the cook.
I foil boat and hold for 10 hours of the hold in a heating cabinet at 150, and. at the 10 hour mark I cover it for the remainder of the hold and when I cover I pour rendered fat over it. Perfection. Over 10 hour hold you start to dehydrate the meat.
As I've sung the praises of plenty of times around here, a commercial single-pan warmer is pretty inexpensive and does the job perfectly. I have a Vollrath 71001, which runs about $200, though there are cheaper options. It holds temp amazingly well, about a 5 degree variance in the pan. I've started using it for all of my meat holds for 12-20 hours. Get an assortment of hotel pans and you also have a great warmer to use for other stuff too.
Just did a foil boat last weekend. Smoked it and foil boated it. That took about 12 hours. I then put it in an aluminum tray and completely sealed it in foil. I held it for 12 hours at 170 degrees. About an hour before we ate, I pulled it out and pulled the foil off of the top and let it sit. During this time the top bark became crunchy again. It was completely juicy. This will be the way I smoke my brisket from now on.
I'm doing this method right now, foil boat at 170, pulled around 195, hot hold in the foil boat at 140-150 for almost 20 hours. About to cut into it soon
Have you ever smoked a brisket in an offset smoker using a foil pan and just cook it the whole way in the foil pan and if you did, would you suggest putting a rack in the bottom of the foil pan or just letting it sit in the very bottom in the juice? Thanks in advance. Enjoy your videos.
11:50 The White band of fat that you are describing here (as well as the white band of fat inside the center) is why I generally have been turned off by brisket. I hate that fat in my mouth. On the other hand, a mouth full of juicy meat is awesome. It sounds like I've been served undercooked brisket about every time I've had it. Thank you for this detailed video describing what's happening to the meat at each step. Excellent info!
Yea some people don't like the strip of fat on each slice. I you're cooking it you can just trim the fat cap off or trim it down until there's barely any of it. A well cooked brisket should have it rendered almost all the way down but even on my briskets theres some rendered areas and white fat areas. it's all good.
Naked in a komodo. Its a ceramic cooker already. I open the lid and it's dripping wet inside, no wrap needed. Problem is its hard to get enough smoke flavor that I like because the low and contained airflow doesn't burn basically anything up. A handful of coal can last 24 hours at 250
I just did an unwrapped brisket and then wrapped in foil for resting. It only rested 10 hours but this run went way better than my last unwrapped where the bark became sandy. Interested to try the foil boat method now.
I always go naked but I've got A Komodo, much more moisture in there then my offset. I literally can't make jerkey in it there isn't enough airflow to dry things out
I’m telling you guys right now. Jeremy Yoder needs to give up the mad scientist thing like yesterday and give that name to our guy. You sir, are LAPPING his content with your own.
I noticed the exhaust is lowered on one of the smokers, is that modification on the longhorn, and was it a kit purchased or a custom job? Keep up the great content!
So i have a vertical reverse smoker. It has heat coming from the top. I like the foil boat for more smoke but large briskets cook the bottom last. Any ways to correct?
I’ve heard and seen the foil boat method for quite a while now but the typical reason for using it seems to be to cook the bottom faster on a direct flow smoker. If using a reverse flow smoker or a drum smoker type arrangement is there a benefit ? Both of those do a great job cooking the bottom. I’m just leery of braiding my brisket. I will have to look into these holding ovens mentioned here.
It seems to work best on a direct flow offset because the top cooks faster than the bottom. It also works pretty good on other smokers where the heat is coming from the bottom but yes, there is a risk of "over braising" the brisket on bottom-up heat source smokers. For example, when I foil boat with a pellet grill I've gotten mushy, pot-roasty overcooked bottoms with unrendered fatcaps on the top and an undercooked point. So if I'm FB'ing on a bottom up smoker I might poke a few holes in the foil or take some juices out periodically so there's not so much liquid braising the bottom. Or if there's a ton of juices boiling at 205+ degrees I might drain all the juices and let the top catch up. But in general, the FB does help a brisket cook more evenly on any type of smoker I've used, if you're careful with it.
Have you tested just using a Bradley smoker as a holding oven? Seems like it would hold the 150-degree temp accurately. I wonder how that would work with a water pan for moisture?
Maybe you've done this before but what if you smoke it first for how ever long you wish, then finish the cook in a pressure cooker? Wouldn't that preserve moisture?
I'm holding the brisket overnight at 150F but i need to pack it up at 3pm to bring to a friends place for dinner at 6pm. Would it be a good idea to push the temp up in the oven to say 170F for an hour before i wrap with towels and put in a cooler?
That's a good looking brisket I was wondering if you're still running that inner exhaust pipe down to the bottom of your smoked chamber brisket looks pretty darn good what do you say about that
Where can one get a CVAP machine and do you have a discount code/link? You've become quite the Professor and Im from Texas and dined at almost ALL the BBQ joints. Solid vid!
While it’s another piece of specialty piece of equipment… would a box for proofing bread dough work as a holding device? Or would it not be hot enough?
I like the foil boat Have a request for you I'd like to see you put a tee where you're exhaust enters the top cook chamber and then run the lower tube down to the bottom with the heat management plate so you're getting the heat out the bottom and more smoke out the top without overheating the cook chamber and running a big fire I really like to see how that works ???
I know you're not in the same country but could you do a digital collab with the Whiskey tribe? So they van do a vlog style recommendation on your channel on what dram to drink with the type of meat you're cooking? Also, if you rest in e Yeti, would it make a difference if the towel you use is wet?
@SmokeTrailsBBQ gotcha. I guess it depends on personal preference. From what I've read..Goldee's actually puts some tallow on then wraps in foil to soften the bark a little
the real question i have when comparing the two is do you lose anything by not wrapping in tallow and clarified butter? id think that the foil boat misses out on those flavor profiles. i personally cook my briskets with the foil boat but i finish them in the oven then rest in the same oven. i still get that meteorite bark on the outside and it saves me on wood costs. (i dont have a wood guy :( ) i like the foil boat method more from a cost/waste savings perspective, if i could use a reusable tray, i would but i believe it wouldnt be fitted enough for the job. Great video, ill have to see what i can do for some humidity
The only argument to paper is it still breathes/leaks while investigating through the stall. Trying a boat with paper where it's half exposed to breath Is a moot point
Steve, great video. My question is: Does this method need to be held after you reach the desired doneness? Meaning in the original version where the hold dried it out, what if you never held it but simply rested it for a short period of time and then served it?
So.... now the main question, for those of us who are on a budget, how can we achieve this same effect in an oven? :) OPE! never mind you already mentioned it!
Yep I think a large water pan in the oven. Not on convection mode. You could even put a bunch of rolled rags in the water pan to increase evaporation and humidity like the trick for baking bread. Just an idea.
@@SmokeTrailsBBQ Interesting! I've also always wondered whether foil boat is better for pellet (since the bark and air flow doesn't seem as pungent). I've even seen some restaurants do both foil and butcher paper! I am DEFINITELY going to try the rags. I've done side by side of
This is a brand new way to hold a brisket. You are in search of brisket perfection. May I ask why did you have it in the smoker to 200 F rather than 185 to 190 F?
Great question. I just wanted to do the comparison using a more conventional method. Up to probe tender then a shorter hold for 10 hours (like franklins method for example)
Excellent experiment .. ill have to try this on my electric warmer.. question.. ive been noticing your locks of hair getting longer and your beard is fuller. Could this be to the amount of brisket u eat.. maybe ur turning into a Viking.. but ur in Canada.. WOLVERINE!!??.. hehe.. anywhoo. Thanks for this GR8 video
Recommendation: Do your 190+long hold method, then foil boat the brisket in the smoker or oven broiler until bark is to your desired crispness. The fat cap will most likely not be fully rendered, but it will still be crispy. Cheers!
Unless it gets done at midnight, Thats why all the holding is getting popular. Brisketssometimes take 12 to 14 hours. Gotta start pretty early to eat it the same day
Depends on your size and full packer vs just point that's real common here in Fl markets. Can get em as small as 6 or 8 lbs or as big as20. There's a reason no youtube recipe ever says how long to cook one muscle can take double what another can that's the fun of it
this video confuses me. why can't you wrap a foil boat brisket in paper for the hold? i thought the point was just to expose it to more smoke and to get the bark crispier during the smoke.
You have come a Long Way in your Brisket cooks & holdings. Bro, watching your pull & bend tests along with fat rendering has me convinced You Nail it these days like Every Time!! Congratulations and we really enjoy your dedication to discovering THE BEST BRISKET METHOD! You Da Man!
Great vid! OK, hear me out: I think I have been using a modified version of this technique for my last few briskets without the expense of your super fancy oven. :)
So I love a crispy bark, but I also like the result of the long hold. When I sous vide a prime rib, I am sticking it in the very hot oven for the last 10 minutes to crisp the outside. And that’s what I have been doing with my briskets following the long hold. I put them on a wire rack so that air can circulate all over them, stick them in a convection oven at 475°, and let the bark crisp up for about 4 to 6 minutes. It doesn’t affect the interior of the brisket at all, of course, it just removes the excess moisture from the bark. Your video reminded me a lot of this method, minus the ultra strong smoke flavor from having the brisket exposed. Anyway, I’ve been pretty satisfied with this poor man’s hack.
Exactly the kind of idea I was thinking, from the exact same start point method I thought of it too.
Would be good to see him try and compare.
Keep on keeping the best method also being one of the least intensive. 👌
On a pellet grill, foil boat is the best I've found. Fat down unwrapped, fat up in the boat. Gets the best fat render and the best smoke flavor.
I tried that boat method on my traeger and didn't yield smoke flavor
@@ky0611 foil boat is basically unwrapped and gives the most prolonged smoke exposure so if you can't get smoke flavor from that then I don't know what to tell you? Maybe you're using crappy pellets?
@TMJ32 I feel like it's something I can definitely smell but not taste. I've been using b&b and jealous devil pellets. But if I'm being honest all of them look the same lol. Idk maybe im use to getting decent smoke flavor on my WSM smoker but I'm new to the pellet game
@@ky0611 besides different pellets you could try running a smoke tube. I only use a smoke tube when I'm wrapping because otherwise it's just too much but if you're not getting enough you could try that.
@TMJ32 Thanks! that sounds good I'll have to pick one up
The foil boil is my go to method, but last time I made a brisket from your videos I add butter (didn't have any ghee) and tallow. Was told by a few people was my best one yet. I use a master built electric smoker for my holder. I will try adding a water pan next time.
I always question why people add tallow/ghee or butter (fats) to the already fattiest part of beef. I promise you won't know the difference if your cooking for dinner but if your cooking competition that's a different ballgame where judges get 1 bite, 10k sugar loaded cavities, and that's all that matters. Not a good brisket meal.
How about a combo of your 190° method and the foil boat method? Take it to 190° in the foil boat, then wrap it in paper and hold for up to 18 hours like you do. Thanks for another great brisket video! You never run out of brisket experiments!
I was wondering the same
I think that's the way I'm heading. I like how the FB cooks the brisket so evenly. And I like the 190 and hold texture and ease of handling multiple briskets.
This is exactly how I’ve done it for the past few briskets, solely because of your videos and the big method showdown last year, and they’ve turned out perfect for me. At 170 I do the foil boat, and pull off at 190 to wrap and rest at 150 for 12-24 hours. Perfection 😘
@@g-keys7078 Thanks for the confirmation, that’s what I’ll do on the next one!
@@g-keys7078 do you wrap with paper or more foil?
I've only done brisket in a Weber Kettle but the foil boat is definitely my favorite way of doing a brisket. From end to end it cooks very evenly. There are no dry or stringy ends at all as compared to if I wrap in butcher paper or don't wrap at all during the cook.
I foil boat and hold for 10 hours of the hold in a heating cabinet at 150, and. at the 10 hour mark I cover it for the remainder of the hold and when I cover I pour rendered fat over it. Perfection. Over 10 hour hold you start to dehydrate the meat.
As I've sung the praises of plenty of times around here, a commercial single-pan warmer is pretty inexpensive and does the job perfectly. I have a Vollrath 71001, which runs about $200, though there are cheaper options. It holds temp amazingly well, about a 5 degree variance in the pan. I've started using it for all of my meat holds for 12-20 hours. Get an assortment of hotel pans and you also have a great warmer to use for other stuff too.
I'll look it up
Are you using a hotel pan with a lid to hold the brisket? If so, how deep of a pan?
I've done all methods and am a staunch foil boat supporter. It just hits all the right notes for me.
Great video. Thanks for putting in the work for us backyard knuckleheads.
Just did a foil boat last weekend. Smoked it and foil boated it. That took about 12 hours. I then put it in an aluminum tray and completely sealed it in foil. I held it for 12 hours at 170 degrees. About an hour before we ate, I pulled it out and pulled the foil off of the top and let it sit. During this time the top bark became crunchy again. It was completely juicy. This will be the way I smoke my brisket from now on.
nice! I use a similar method these days. Foil boat at 170, wrap at 195, hold at 150 for 18 hours.
I'm doing this method right now, foil boat at 170, pulled around 195, hot hold in the foil boat at 140-150 for almost 20 hours. About to cut into it soon
Damn that’s a good looking brisket. I bet that fully rendered fat cap was phenomenal.
Good stuff. I recently have started trying the foil boat. I’ve been a die hard paper wrapper for years but I’m really liking the FB.
Have you ever smoked a brisket in an offset smoker using a foil pan and just cook it the whole way in the foil pan and if you did, would you suggest putting a rack in the bottom of the foil pan or just letting it sit in the very bottom in the juice? Thanks in advance. Enjoy your videos.
11:50 The White band of fat that you are describing here (as well as the white band of fat inside the center) is why I generally have been turned off by brisket. I hate that fat in my mouth. On the other hand, a mouth full of juicy meat is awesome. It sounds like I've been served undercooked brisket about every time I've had it. Thank you for this detailed video describing what's happening to the meat at each step. Excellent info!
Yea some people don't like the strip of fat on each slice. I you're cooking it you can just trim the fat cap off or trim it down until there's barely any of it. A well cooked brisket should have it rendered almost all the way down but even on my briskets theres some rendered areas and white fat areas. it's all good.
Naked in a komodo. Its a ceramic cooker already. I open the lid and it's dripping wet inside, no wrap needed. Problem is its hard to get enough smoke flavor that I like because the low and contained airflow doesn't burn basically anything up. A handful of coal can last 24 hours at 250
I just did an unwrapped brisket and then wrapped in foil for resting. It only rested 10 hours but this run went way better than my last unwrapped where the bark became sandy. Interested to try the foil boat method now.
I always go naked but I've got A Komodo, much more moisture in there then my offset. I literally can't make jerkey in it there isn't enough airflow to dry things out
It is the best method for offset and the pellet smoker. I hold it at 150 in the boat.
How much of a difference is there between a brisket cooked on your Oklahoma Joes vs Yoder offset?
The ones on my okj offset are actually better lol. A bigger smoker doesn't necessarily produce a better brisket
@@SmokeTrailsBBQappreciate the response. Love the devotion to an offset smoker affordable to the masses!
Love your videos. I appreciate the precision. Learn something new every time. Looking forward to your next one.
I’m telling you guys right now. Jeremy Yoder needs to give up the mad scientist thing like yesterday and give that name to our guy. You sir, are LAPPING his content with your own.
Kinda agree but Jeremy Yoder still a bbq freak master
I noticed the exhaust is lowered on one of the smokers, is that modification on the longhorn, and was it a kit purchased or a custom job? Keep up the great content!
I lowered it on my highland. Custom
Great video Steve. Been toying with a holding oven myself! 🍻
Thanks Jake!
I would like to see how doing this keeping the boat and using the sous vide cooler for the rest as I awesome will get that moisture!!!
On pellet grill I would have to say yes foil boat is best. Never had bark as good as when I use foil boat.
So i have a vertical reverse smoker. It has heat coming from the top. I like the foil boat for more smoke but large briskets cook the bottom last. Any ways to correct?
I’ve heard and seen the foil boat method for quite a while now but the typical reason for using it seems to be to cook the bottom faster on a direct flow smoker. If using a reverse flow smoker or a drum smoker type arrangement is there a benefit ? Both of those do a great job cooking the bottom. I’m just leery of braiding my brisket. I will have to look into these holding ovens mentioned here.
It seems to work best on a direct flow offset because the top cooks faster than the bottom. It also works pretty good on other smokers where the heat is coming from the bottom but yes, there is a risk of "over braising" the brisket on bottom-up heat source smokers. For example, when I foil boat with a pellet grill I've gotten mushy, pot-roasty overcooked bottoms with unrendered fatcaps on the top and an undercooked point. So if I'm FB'ing on a bottom up smoker I might poke a few holes in the foil or take some juices out periodically so there's not so much liquid braising the bottom. Or if there's a ton of juices boiling at 205+ degrees I might drain all the juices and let the top catch up. But in general, the FB does help a brisket cook more evenly on any type of smoker I've used, if you're careful with it.
Have you tested just using a Bradley smoker as a holding oven? Seems like it would hold the 150-degree temp accurately. I wonder how that would work with a water pan for moisture?
I assume resting in a cooler has too much humidity?
Maybe you've done this before but what if you smoke it first for how ever long you wish, then finish the cook in a pressure cooker? Wouldn't that preserve moisture?
I've never tried it. It's worth an experiment!
Good stuff brother, thanks for the tips 🙏
really good video. Appreciate your insights and content.
Thanks John!
I'm holding the brisket overnight at 150F but i need to pack it up at 3pm to bring to a friends place for dinner at 6pm. Would it be a good idea to push the temp up in the oven to say 170F for an hour before i wrap with towels and put in a cooler?
No I would just put it in a preheated cooler with towels.
That's a good looking brisket
I was wondering if you're still running that inner exhaust pipe down to the bottom of your smoked chamber brisket looks pretty darn good what do you say about that
Where can one get a CVAP machine and do you have a discount code/link? You've become quite the Professor and Im from Texas and dined at almost ALL the BBQ joints. Solid vid!
Do you recommend an Oklahoma Joes offset for someone who is into bbq but wants to learn how to operate a stick burner? I have a Kamado Joe and WSM.
Yes, as an inexpensive entry point it's great.
Which slicing knife do you prefer? Serrated or straight edge?
I prefer a very sharp straight edge because the serated knives F up my cutting board and tear the meat
@@SmokeTrailsBBQthank you!
While it’s another piece of specialty piece of equipment… would a box for proofing bread dough work as a holding device? Or would it not be hot enough?
Probably not. It needs to get to 150
@@SmokeTrailsBBQ hmmmm. Now I’m going to be thinking about kludgy solutions for this question.
Even since I learned about the Foil Boat method. This have been the only way that I make it.
I'm starting to use it alot more. Biggest thing for me is it cooks the brisket more evenly
I like the foil boat
Have a request for you
I'd like to see you put a tee where you're exhaust enters the top cook chamber and then run the lower tube down to the bottom with the heat management plate so you're getting the heat out the bottom and more smoke out the top without overheating the cook chamber and running a big fire I really like to see how that works
???
What quality/grade briskets are you usually using?
Choice. Mainly from costco
Great cook! This looks incredible
I know you're not in the same country but could you do a digital collab with the Whiskey tribe? So they van do a vlog style recommendation on your channel on what dram to drink with the type of meat you're cooking?
Also, if you rest in e Yeti, would it make a difference if the towel you use is wet?
I don't quite understand.. why not foil boat then hold wrapped in aluminum foil like the Goldee method? Thanks for the video!
You could for sure. Might soften up the bark is the only disadvantage.
@SmokeTrailsBBQ gotcha. I guess it depends on personal preference. From what I've read..Goldee's actually puts some tallow on then wraps in foil to soften the bark a little
That’s exactly what I going to do on my next brisket cook
the real question i have when comparing the two is do you lose anything by not wrapping in tallow and clarified butter? id think that the foil boat misses out on those flavor profiles.
i personally cook my briskets with the foil boat but i finish them in the oven then rest in the same oven. i still get that meteorite bark on the outside and it saves me on wood costs. (i dont have a wood guy :( ) i like the foil boat method more from a cost/waste savings perspective, if i could use a reusable tray, i would but i believe it wouldnt be fitted enough for the job.
Great video, ill have to see what i can do for some humidity
Could you find a way to do the foil boat method with paper wrap instead of aluminum? Thanks for all you do!
The only argument to paper is it still breathes/leaks while investigating through the stall. Trying a boat with paper where it's half exposed to breath Is a moot point
Looks great Sir.
Steve, great video. My question is: Does this method need to be held after you reach the desired doneness? Meaning in the original version where the hold dried it out, what if you never held it but simply rested it for a short period of time and then served it?
give it a couple hours in a cooler wrapped
Get the ChefsTemp Finaltouch X10 and use code "STBBQ15" to get 15% off! shareasale.com/u.cfm?d=1003201&m=111859&u=3626490&afftrack=
Wonder if you put a water pan in my oven during the holding phase (16+ hours)?
Ope. Didn’t watch the whole video before I asked the water pan in the oven question. My bad.
Smoke Trails has entered the AO. #BBQWars
Foil boat. Fat up or fat down?? On Weber kettle??
So.... now the main question, for those of us who are on a budget, how can we achieve this same effect in an oven? :) OPE! never mind you already mentioned it!
Yep I think a large water pan in the oven. Not on convection mode. You could even put a bunch of rolled rags in the water pan to increase evaporation and humidity like the trick for baking bread. Just an idea.
@@SmokeTrailsBBQ Interesting! I've also always wondered whether foil boat is better for pellet (since the bark and air flow doesn't seem as pungent). I've even seen some restaurants do both foil and butcher paper! I am DEFINITELY going to try the rags. I've done side by side of
I have wondered for some time how a foil boat is different from a large disposable aluminum pan
Just holds the liquid tighter and higher. Also cheaper and less space
I feel awkward saying this, but I really want to eat your bark!! Lol. Looks delicious!!
Yeah that sounds extremely awkward.
This is a brand new way to hold a brisket. You are in search of brisket perfection. May I ask why did you have it in the smoker to 200 F rather than 185 to 190 F?
Great question. I just wanted to do the comparison using a more conventional method. Up to probe tender then a shorter hold for 10 hours (like franklins method for example)
Would to see this method using you Oklahoma joe vs pitts and spits
Not pot roasty?
Foil boat cook and a Goldies wrap and hold= A nice brisket
Getting put into the boat at 165-170 will also improve juicyness
Just wondering, how many briskets have you smoked over the years?..🤔😊
Excellent experiment .. ill have to try this on my electric warmer.. question.. ive been noticing your locks of hair getting longer and your beard is fuller. Could this be to the amount of brisket u eat.. maybe ur turning into a Viking.. but ur in Canada.. WOLVERINE!!??.. hehe.. anywhoo. Thanks for this GR8 video
Recommendation: Do your 190+long hold method, then foil boat the brisket in the smoker or oven broiler until bark is to your desired crispness. The fat cap will most likely not be fully rendered, but it will still be crispy. Cheers!
I think I speak for everybody watching this that after 1 hour of holding in a cooler, we are ready to eat.
Unless it gets done at midnight, Thats why all the holding is getting popular. Brisketssometimes take 12 to 14 hours. Gotta start pretty early to eat it the same day
Depends on your size and full packer vs just point that's real common here in Fl markets. Can get em as small as 6 or 8 lbs or as big as20. There's a reason no youtube recipe ever says how long to cook one muscle can take double what another can that's the fun of it
Why not put the foil boat inside an aluminum tray to make it easier to handle?
I was wondering this too. What’s the difference between the boat and a pan.
Come. Cook my brisket please 😊
Time for a new "Ultimate Brisket Recipe"???
I’m all about the bark. So I foil boat.
They should have been the same size
Imo
You must make a lot of money from TH-cam to be able to afford all these briskets.
“Not feasible to hold foil boat for industry”
Then boasts a cvap as if home cooks just have these laying around or can obtain them easily…
You always hold the foil boat wrapped in cling film.
this video confuses me. why can't you wrap a foil boat brisket in paper for the hold? i thought the point was just to expose it to more smoke and to get the bark crispier during the smoke.
He wants to maximize the crispiness of the bark as well