Hi Folks - I did an overnight brisket (1/2 of a flat) last night and tried a foil boat for the first time this morning. It was at 203 and done by 8am so I'm looking at a 8 hour hold in my oven at 150 degrees. I wanted to wrap it and there seemed to be 2 strategies I could use.
1) wrap the whole foil boat and drippings, or
2) pull the brisket out of the boat and re-wrap it in a more air tight foil wrap (could re-add the drippings or save them for the carving board?).
I went with option 1 and I'm pretty sure it is not a good seal. Suggestions?
Well, my method didn't work. You can see in the photo how small the 1/2 flat is after we ate most of it. Great bark with Foil Boat but really too dry for me. Did an overnight cook to 203/204 and then held for 9 hours at 155 fully wrapped in foil.
I'm going to smoke the other 1/2 of the flat tomorrow. Will probably try Steve's 190 method on it.
I would assume.woth foil boat you would pull and wrap a few degrees before ready (or some lucky guesses with a toothpick) for a long hold? When I cook to probe tender I let it rest about 10-15 minutes before fully wrapping and doing a long hold that way there's no significant carry over.
My local BBQ joint does foil boat but when they pull the briskets they take them out of the boat and wrap them in foil with some tallow, then hold at 140o or so until service.
I’ve done the foil boat method then a hold in my oven for 10hrs a couple times. Each time I removed from the foil and wrapped in butcher paper with scoops of tallow. Super happy with that strategy. VERY moist.
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