Excellent video imho. I like how you pointed out the pros & cons of wrapping in foil vs butcher paper. I've got a Yoder YS460 & have done a couple of briskets using the butcher paper method. Been very happy with the results, but am intrigued with the foil boat method. Purchased a 5 lbs chuck roast from Costco yesterday & will be attempting a brisket protocol smoke with an oven rest overnight at 170 using the boat method for the smoke & then a butcher paper wrap in the oven.
From my understanding and my own methods you "wrap" the proteins entirely with the foil after the initial smoke. Keep it wrapped until the desired internal temp is almost reached then open the foil and form it into a boat for 15-30 minutes or until desired crust texture is achieved
Cool video, i've heard of the boat before but never seen it. I wish you would have let it rest more, I find briskets are much less flavorful if only rested a couple hours, so how would you know if the technique really worked? Also, wow that's a thick cut! I've never seen anyone cut that thick before.
Excellent video imho. I like how you pointed out the pros & cons of wrapping in foil vs butcher paper. I've got a Yoder YS460 & have done a couple of briskets using the butcher paper method. Been very happy with the results, but am intrigued with the foil boat method. Purchased a 5 lbs chuck roast from Costco yesterday & will be attempting a brisket protocol smoke with an oven rest overnight at 170 using the boat method for the smoke & then a butcher paper wrap in the oven.
Great lookin boat and brisket, bud 🔥🔥🔥
From my understanding and my own methods you "wrap" the proteins entirely with the foil after the initial smoke. Keep it wrapped until the desired internal temp is almost reached then open the foil and form it into a boat for 15-30 minutes or until desired crust texture is achieved
Nice looking brisket!
I’m a butcher paper guy and then I foil it for the rest to keep the mess down in my cooler but I’m always up to learn something.
Cool video, i've heard of the boat before but never seen it. I wish you would have let it rest more, I find briskets are much less flavorful if only rested a couple hours, so how would you know if the technique really worked? Also, wow that's a thick cut! I've never seen anyone cut that thick before.
Have you stuck with the boat or abandoned it since video posted?
Well done
Awesome video👍🏼
You know that brisket is good when he turned into Radio at 14:28 😂😂…..
Nice brother. Looks great. New sub
Thank you for not wrapping in butcher paper and the foil boat like MS......good lord! 🤔
😂👌
I would use a butcher paper and foil boat to retain moisture but maintain the bark so the crust doesn’t steam up
The whole thing is a stall
Looks overcooked 2/10