Brisket - Page 5

Aggielandma12

Joined: Aug 11, 2013

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11:22a, 5/28/17

AG

awesome thread

Aggie_3

Joined: Sep 21, 2011

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3:32a, 6/1/17

Nice bump

FCBlitz

Joined: Oct 13, 2007

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In reply to MouthBQ98 • 12:18p, 6/1/17

What type of lid is on that cinder block smoker? I genuinely would love to see a picture of it.

cperry87

Joined: Dec 14, 2014

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3:57p, 2/28/23

Has anyone tried a "foil boat"? I've seen people I trust vouch for them and say that they have great results.

agfan2013

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In reply to cperry87 • 5:31p, 2/28/23

AG

cperry87 said:
Has anyone tried a "foil boat"? I've seen people I trust vouch for them and say that they have great results.

Eh, it's just the latest "fad" for brisket cooking. For awhile it was tallow, now it's the foil boat, I'm sure it'll be something else in a few months.

I've tried it three different times and don't think it really does much different than wrapping in butcherpaper after your bark is good and set. If you are wanting a crispier bark, just cook longer uncovered in general. If you don't want crispy bark, you definitely want to wrap in paper or foil and not use the foil boat.

As always, it doesn't hurt to experiment and it's just another tool in the toolbox, but if you are looking for the "magic bullet" that will take your briskets up another level, I think you'll be disappointed. There are far more important things to work on like trimming, fire management, right pull temp, etc.

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