I just received my online copy of Texas Monthly and thought I’d share this. It’s an article about using the foil boat method and who’s doing it and how they do it. Pretty interesting.
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Coincidentally, I just used the foil boat method for the first time on my recent brisket cook and it turned out well. Thanks for a little historical perspective. -
Good article and I do follow Chuds BBQ on YouTube. He does a lot from scratch on his offset as well as his Weber Kettle.Comment
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Great article. Thanks for sharing that, Im going to need a brisket here in a week and Im thinking about trying the boat.Comment
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I LOVE the last line of the article: "your foil-boat brisket probably won't float".
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That was just the last line of the intro... the article continues well on beyond that. lol. I know, I thought it was the end at first, too, then I kept scrolling and realized there was more. A LOT more. Check out the rest GolfGeezer -
@DogFacedPonySoldier Based on the Posts/Comments below, seems like it should have been the last line! Seriously, ADD stopped me after that line - well, I mean "Ad". When I get to those "click here to see more photos" or whatever, I usually bail. That's my excuse and I'm sticking to it. 😎
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Nice writeup! Chuds is where I first heard about it too, and then of course here. Used the foil boat on the one and only full brisket I have done thus far (but I have another in the chestie now) and it was absolutely spectacular. But I have nothing to compare it to.
It so happens I'm smoking up three chuck roasts today and will be foil-boating them for sure. Very similar behavior.Last edited by DaveD; November 5, 2022, 08:31 AM.Comment
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My local BBQ joint, 1701, used the foil boat for awhile but they went back to wrapping the entire brisket in foil. Not sure why, I'll have to ask D-Ray.Comment
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Nice article, just wish it had more pictures and fewer words...
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I like the boat for getting the edges wrapped up but still allowing the fat cap to get some dry 🔥. I also like the built-in handles.Comment
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This might be obvious, but do you cook the brisket in the boat during the entire cook? Or do you cook without the boat (to form bark across the entire brisket), and then place the brisket in the boat at the time you would otherwise wrap?Comment
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I read somewhere that the best internal temp at which to boat is 163 F. I’ve had such success with it that I use it for brisket, chuck roast, pork shoulder, etc… it might be mumbo jumbo and ‘the science’ can prove it wrong. It’s easy and it works great. Call me steamboat willie. Anchors aweigh.Comment
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I'm in, going to try this method on my next one.Comment
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I’ve seen that guy’s videos on YouTube. I’m gonna use this method bc it will allow me to cook the day before and then hold in the oven over night for lunch the next day. At least that’s the theory.Comment
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Haven't tried a brisket but thanks for the article something to ponder.Comment
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I've got one more brisket to do in the fridge before I give up on brisket forever.
Err.... yeah. Right.
So I think maybe I'll try this. I might inject, too.Comment
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