I've been watching Chud BBQ videos on YouTube. He uses a foil boat instead of wrapping for brisket and pork butts. He says it gives a crunchier bark. Anyone here try that?
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Would be the same as a foil hotel pan i would think. Really don't see any advantage of this other than cleanup. Doesn't help with stall, doesn't retain moisture, won't keep bark from getting darker, or anything I can think of. I am a paper crutch fellow anyway. -
I don’t wrap anything, but I do finish pork butts in aluminum foil pans.Comment
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I feel like with the PBC it may not be the same effect since the coals are below creating direct heat against the foil instead of offset smoker where the convection air can flow over the top of the bark crisping it.Comment
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FWIW, there's a lot of convection air flow in the PBC as well (see the air flow diagram on the PBC website). Since the wrapped brisket is often placed fat side down in the PBC, the "really good bark" might not be compromised by the foil boat method in the PBC either, I'm guessing, especially if it's done at around 170-180° internal temp.
KathrynLast edited by fzxdoc; March 24, 2022, 06:32 AM.
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I sure ain't no brisket pro like the others here, but I would be willing to try it. Seemed like a valid point of keeping the lean moist at the bottom while allowing the bark to keep rendering on the top. All the while capturing some juices.
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I have read/watched several posts about using a foil boat that claim it does help speed the cook and does keep it moist, while allowing good bark formation on the exposed brisket. I have not tried this method yet, so I can't verify any of that personally. Here is a link to a video Jeremy Yoder (aka Mad Scientist BBQ) posted on the foil boat method https://youtu.be/ymwtIZwaMwI for what it;s worth.Comment
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All I can say is, try saying (out loud) "foil boat" five times fast.Comment
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If it's a relatively new thing it has to be better just based on The Chronological Laws of Discovery.
Seriously though, it has to be legit. I just need my flat bark set on the fat-free side. This will solve the edge of grayness of ultimate drying out. Briskets dropped in price, might snatch one up to rock the boat.
Great post Thomassen
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I’ve done it in two cooks. It is different than a foil tray in that it wraps tightly all around the brisket and over the tips that might otherwise dry out. The open top allows for a great, crispy bark while leaving the rest of the brisket soak in the rendered fat. I did both my cooks on the M36 and thus with convection.
Bradley learned the method from LeRoy & Lewis where he works and I understand Evan LeRoy learned it from another BBQ joint where he worked before starting his own business. It has some pedigree. Jeremy Yoder speculated on how it might be used but didn’t really get the right idea until he met up with Bradley. Yes, I watch too much YouTube.
robLast edited by Rob whatever; March 23, 2022, 04:38 AM.Comment
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ha, i think we watch the same youtube channel/videos. I also saw the same Yoder/Bradley team up for the foil boat experimentOriginally posted by Rob whatever View PostComment
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I haven't done the foil boat thing, but I do wear a foil hat, under my ball cap, to prevent them thar hackers from finding out my interweb passwords.
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I saw that episode. He has the fat side up and rolls the foil like a tight bird’s nest around anything that’s not fat. He shoots fast paced videos.
"There’s a snake in my boot!"Comment
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I actually did a hybrid on my last pork butt that I smoked. I wrapped in butcher paper and put it in a foil boat and it was the best bark I've achieved. It was really good and there still juices in the paper to mix in after I pulled the pork. This is probably the way I'll continue to do pork butts to be honest.Originally posted by Thomassen View Post
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Thomassen I actually saw this on a YouTube video and a guy compared butts (or briskets, can't remember) cooked 4 ways. Unwrapped the whole way, one wrapped in foil, one wrapped in butcher paper, then the hybrid of butcher paper and foil boat. He came to the conclusion that the hybrid was best in terms of moisture and bark. That's what made me try it and it looks like I'm stickin' to it!
Here's a link to the video: https://www.youtube.com/watch?v=6aM8J2BQS_Y -
From jitsntricks' post above vid: "That's the money right there, guys. Paper, with foil on the bottom." (50) Smoked Boston Butt Wrap Test: Which Is Better? https://www.youtube.com/watch?v=6aM8J2BQS_Y&t=418sLast edited by Mark The Q-er; April 6, 2022, 06:29 AM.
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