How I'm spending this Friday night

[Michael_in_TX]

I need to give the foil boat method a try.

[DaveD]

I use it on almost everything anymore...

[DaveD]

Set the Pit Boss to 150F/65C and covered the brisket in foil about 90 minutes ago, and it's resting comfortably until dinner. Nothing to show except the temperature data:


After-action will be next!

[texastweeter]

I just hung a venison ham in one of my pits. About to replace a bathroom door, instal a trap seal in a shower, and replace an icemaker in one of my fridges, ill post some graphs and pics soon. I'm picking up where I left off. Drink of choice is my daily drinker, Buffalo trace.

[DaveD]

And here's the finished product. Fabulous!! Smoky, barky, tender, juicy, all of the things. The flavor was off the charts. Sure is nice when a nearly day-long cook comes out well!





My lovely bride whipped up some potato pancakes, and we had some broccoli to go with.





Good stuff!!

[Michael_in_TX]

Incredible and I really enjoy your cook threads. I'm resolved now to try the foil boat method, especially after researching it so much this afternoon. It really does seem to promise the best of both worlds of foil and butcher paper wrapping. And also just seems so much more convenient.

I like how your Pit Boss can do 150-160 F nicely. My Chimp will technically go down to 180 F, but many report flameouts below 200 F.

[DaveD]

Foil boat is a great technique, I use it all the time anymore.

I've had only one flameout on this Pit Boss, and that on a quite windy day. It's a very reliable machine!

[fzxdoc]

A good (and tasty) day's work. Congrats on another great cook.

Kathryn