Foil boat

[bbqLuv]

Doing a little research and it seems more then brisket is cooked using the foil boat method.
pork ribs for example.
On what else have you used the foil boat method?

[smokenoob]

Let the Friday Foil Boat Follies begin!

[bbqLuv]

Interesting and informative, but not BBQ,
Thanks for your input

[Spinaker]

I mean anything in a roasting pan is the exact same thing. The foil boat is just braising whatever meat you are cooking.

[DaveD]

I use one on almost every sizable cut that I cook anymore - butts, brisket, all the ribs, bellies, pigskets, you name it. Like Spinaker said, you get some braising on the bottom, but it's nowhere near what you'd get with a full foil wrap. I tend to boat up when the cuts are in the stall.

[smokenoob]

so you would put a smoking pork butt in a boat? The whole cook? I’ll try that tomorrow if you think I should.

[DaveD]

smokenoob Not for the whole cook, no way. It goes nekkid for hours, until it's well and truly stalled, and then I deploy the boat for the rest of the way. So it doesn't collect ALL of the juices, by a long way, only those produced during those last hours.

[captainlee]

I tried the boat once,pia. Very hard to remove it from the smoker. If it sticks to your grate it will rip. If I want to boat instead of wrap I'll use a shallow stainless 12x20 pan. Very easy to control when removing and no leaks. I use the same pan and sealed foil for wrapping.

[DaveD]

I have never heard anything like this before... how could the foil stick to the grate at typical low & slow temps? And rolling the edges outward instead of inward makes the edges of the boat a nice stout set of handles. In my experience it makes handling the cut far easier, not harder.

[captainlee]

If you smoke your brisket on the rack then do the foil boat without a question of doubt it will stick. Check out the other comments.

[texastweeter]

I only use foil boats as hats whenever talking about the IRS. Brisket gets paper, ribs and buts foil wrap.

[tstalafuse]

It is pretty much a compromise when you are trying to not fully wrap, but yet get some of the benefits of wrapping without sacrificing the bark. As captainlee said it can be a PIA if you don't put the whatever on a baking sheet or a roasting pan to start so you can pull it. DaveD Depending on the size of hunk o'meat or bones poking out, the foil isn't strong enough to keep it from bursting, and I have the burn scar to prove it. The juices peeled the skin right off my arm.

[Smoker_Boy]

Wow!!

Did you say bad words??

[Panhead John]

Smoker_Boy Pretty sure he said…..”oh heck, gosh darn it!”

[tstalafuse]

Smoker_Boy no, I was cooking for my nephew and his family of 7 small children, so I only thought them.

[mrteddyprincess]

You'd be better off trying it both ways and having us over to try the results...

[Smoker_Boy]

We promise to tell the truth.

[Grillin Dad]

I'm at 6000 ft elevation. Between the elevation and dry CO air, I'm constantly having issues with my smoked meats drying out. Most of what I've read says that at higher elevations you really have to wrap. I've tried the foil boat method several times to keep things moist. It helps, but for me, most things are still on the the dry side. Think I'm going to have to succumb to the elements and start doing a full wrap

[Grillin Dad]

For what it's worth, the times I have done the foil boat,I haven't had issues with either the boat sticking to the grate or bones poking through. But maybe I'm not wrapping as tightly as others?

[DaveD]

Man's gotta do what a man's gotta do! I have also had one mishap where SLC bones gouged the edge of my boat, but never sticking to a grate.

[Duanessmokedmeats]

I have foil boated briskets, and boneless pork like a brisket.
That pork butt was delicious, according to everyone who ate it.