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Foil Boat Brisket - Texas Style Brisket
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- Опубликовано: 16 авг 2024
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Thank you for watching my foil boat brisket experiment. On this video, I try the ever popular foil boat method to see if it really makes a difference on the bark and overall flavor of the Texas brisket. All I am going to say is try it. This style of cooking almost has to be done on an offset smoker to get the full bark effect.
Thanks for watching
Smokin' Joe
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Thank you for watching my foil boat brisket video. If you don't have an offset smoker, don't worry, all you need is a Weber Kettle. Check out my Weber Kettle brisket video. ruclips.net/video/5afJEZcmak4/видео.html
I wanna sail on that boat! Yum!
Would you like to take the gentle row boat down the stream or the rapids route where you'll probably be thrown overboard? 🤣
Hey man, your videos are therapy, really. You are so calm and peaceful with your words and your actions, it's a sign of a true master of his craft in my opinion.
Regards from the other part of the world, from Serbia. My friend was an exchange student in Austin and I have some relatives in Phoenix, we love Texas over here and Texas style barbecue is becoming more and more popular in recent years.
I appreciate the compliments and it's nice to hear Texas bbq is making its way around the world. Thanks so much for watching. 👍🏼
Very interesting!! The Lawry' is new to me but I stopped using butcher paper years ago and only use foil now. In my mind, this is far better and as good as it gets. Plus, the "juice" that is lost with the butcher paper is saved in the 'boat'. We use this in pinto beans...but it is salty so go easy to start. Brisket, pinto beans and potato salad is...well hard to beat!! Try it!!
Good idea. I always wondered about losing all that juice with paper.
Good looking brisket brother Joe! 👊
After watching Bradley's channel I did a foil boat brisket on the weber kettle. It was the best one I've done so far. The bark was phenomenal and surprisingly there wasn't a dry spot on the brisket. And it was a choice brisket. Even the burnt ends were tender and juicy. I posted a pic on a fishing forum and somebody posted that it could have won a modeling contest :).
Nice man!👍🏼
How you think it would work on a chuck roast?
I've used the foil boat method and i agree it works well. It gets the brisket up to temp quicker therefore it doesn't dry out.
The thing I like about your videos is that you aren't afraid to try different methods. Some channels are pretty dogmatic. Fat up/fat down/wrap, trim/don't wrap, don't trim. Now foil boat. I think you have tried pretty much every method of cooking a brisket. They all look amazing.
Mighty fine Joe! I started using hickory, Lawry’s and the 11-12 hours in the oven at 170 and wow I love it! So tender and the house smells amazing! I can smoke briskets the day before, sleep at night and have an awesome lunch the next day! Love the channel brotha! My mouth waters every time I watch your videos!
The foil bot is the king if you ask me.
Your cereal commercial cracked me up. Pan in: Joe is all intense about his cereal and having warm fuzzies. Joe breaks character and looks up annoyed at us watching and says: "What?" Almost spit my beverage.
Hahahahaha! 🤣 Thanks for watching 👍🏼
last time i foil boat brisket was 1993. comp old school just like beef tallow i stopped using that in 98.. now it came back. nice job joe. old memeorias
I'm going to be doing a brisket for a party coming up and I'm going to try this method - that bark was outrageous and its my favorite thing unique to brisket. Thanks for the insruction. :-)
Great looking brisket! Cooked my first foil boat brisket a few weeks back, crazy good!
Looks absolutely amazing! I’ve been watching BR do his brisket cooks as well & I’m doing a foil boat brisket next time. 😋
Great looking brisket Joe! Foil boat has been my go to method of late.
Gotta say Joe, that cross section was one of your best.
Thanks so much Bradley. 👍🏼
Very tender, very juicy, and really good bark. Yes, that brisket is definitely a winner. Cheers, Joe! 👍👍✌️
Hey Jo, how are you man?
I've seen a few of your videos and I just had to subscribe man.
Great content and live how you explain what your doing to help others.
I've been grilling a long time but I've never done a brisket and a friend recently told me you can't be a Texas pitmaster if you don't do brisket so here I am. I just bought one and your video is very helpful along with brads and Jeremy's.
Thank you Joe. 👍
Thanks so much Manny! It gets easier, the tough part is getting started but you got this 👍
I personally haven’t implemented this method. My wife did after i succumbed to a whiskey bottle while smoking a brisket for 8hrs. She seen me watch Bradley a lot and noticed the foil boat. Woke up in the morning in a panic to be calmed down that the brisket is safe 😂 loved the crunchy bark. Will have to try again…maybe not while drinking whiskey lol
I did this method for the first time a couple of weeks ago (90 gallon offset w pecan). I don't think I'm ever going back to butcher paper. Bestest, crispiest bark ever.
It's different for sure. This was my first time using pecan and I like it. 👍🏼
That looks killer. Awesome bark. Great video Joe as always 👊🏻🥃✌🏻
Thanks Chris, it was delicious buddy.
Amazing looking brisket Joe. Even as you were checking the temperature the brisket was bubble juices on the camera side.
Thanks for sharing.
I noticed that, it was a leader for sure. Thanks for watching 👍🏼
I have watched maybe one hundred brisket videos by now and this one is for sure top 3. Great content!
Yeah chud does it like that. I'm a big fan of the sous vide method of resting brisket now too. Makes it easy for transportation..
Nobody trims a brisket better than you! Another awesome cook Joe. Will you do the foil boat from now on?
Tryin' this method today. Been getting a little grief 'cause I use an electric smoker with a cold smoke kit on it. Funny thing though- no one ever turns down my brisket or pork butt and it NEVER goes to waste. I've been adapting your methods to my smoker and am learning how to produce a better product for my family/friends. Gonna have to make a trip down your way and catch you at the food truck to sample (gorge myself) your stuff and visit!
Very nice looking brisket!! I have always wrapped in butcher paper or foil and never done this....but maybe this weekend. Been a minute since I've smoked a brisket so it's time
Thanks Mark, it's so good buddy. 👍🏼
I used the foil boat method for a brisket this weekend. Big gamble for a birthday brisket. But, let me tell you, it came out perfect. The bark was like candy. Gonna experiment with something sweet, like brown sugar, when I use the foil boat next time.
That foil boat hack rocks!
Yes sir CJ! Thanks for watching buddy 👍🏼
Awesome bark I gotta try the foil boat method looks really good
Yes sir 👍🏼
Great looking brisket brother!
We love your show and thank you for the info and the food looks great and yummy 😋😋😋😋😋😋👍👍👍💯🤠🤠🇺🇸
Thanks so much for watching Sam.👍🏼
Maybe the best looking brisket I've ever seen on RUclips, great job!
Dag Flabbit Joe know you’re making me cook brisket 3 times a month 😋😋🙏🙏
🤣...sorry.
Another Home Run Chef Joe; in my opinion your the Champ
I've never seen anyone mention the thickness of the bark between the wood types (maybe I haven't watched enough videos...but I've watched a lot). Got another subscriber.
Man that's some good looking food dude!
Tried it! Make sure you get thru the stall before going boating or you gonna be brasing
Very nice! I have to try the boat and Lawrys. Thank you.
That smoke ring looks incredible! 🤤 my goodness Joe!
Great looking brisket! Foil boat is the BOMB!
Gonna try this on my WSM. As always, along with your skills, your personality travels well. I've done "the Zone" now for 25 years...that cereal fits the Zone Diet perfectly. Chud's BBQ vids are also terrific. Highly recommended.
Wow
I love the foil boat. Been doing it for my last few briskets and I'm sold! Gotta love the bark it gives.
You still running the masterbuilt gravity 1050?
@@hinds90 haha yeah, I still use it regularly and love it. Can't beat the results that it produces for the minimal effort you have to put in.
@@TimHoff85 I'm probably going to add one back to my arsenal later this year (wondering if they're going to update it). I gave the 980 char griller a try but I just couldn't get that sucker to produce a clean smoke. Even using just one chunk would put to kuch smoke for my liking and I'm not sure why. The 560 I had always puffed thin blue so the 980 had me scratching my head but everyone else seems to love it. I did like the design of the 989 better.
Smokin Joe, I learn so much from you. thanks for sharing
Can’t wait to try this.
So good 👍🏼
Mercy!! That thing looks insanely good.
Wow that bark looked amazing brother 😳😳 great job!!
Thanks Andrew!👍🏼
When I lived around Plainview Tx I used pecan a lot
It's so good. 👍🏼
LOVE those Yoders! Nice bark on that brisket! :)
I used to do that like 10 years ago.
Nice!
Another great looking brisket. just like you always do. Did you at all spritz during the foil boat stage? The main question is do you have a preference between paper wrap and foil boat?
Another great looking brisket Joe
I definitely need to try this. I’m smoking a brisket this weekend so I may give it a try. 🔥🔥🔥
This is my next trial. Really prefer a darker bark.
You'll love it. 👍🏼
Delicious
Beautiful brisket. I will have to try this.
Nice job Joe! I see you took my advice on the kosher salt from the last video. 😁
Was that you? It's definitely better this way. 👍🏼
First I'll take a bowl of cereal lol jk killer brisket never gets old CHINGON JOE
Amazing job Joe 👌👌👌👌
Thank you!👍🏼
Killer. My next brisket i will be trying out the boat method.
You're gonna love it!👍🏼
Holy tamales Smokin Joe! That looks delicious. Why the log of wood in the smoke box?
😜🤔
Thank you. I used post oak. 👍
Awesome cook Joe! I wish I could find smaller briskets at Costco, they're rare to find!
My Costco seems to only have small ones recently. Thanks for watching 👍🏼
Hi, look for somebody raising Aberdeen cattle, full size Angus taste in a 5/8 package. You get to enjoy thick steaks in a decent potion size, and family szed roast and brisket
great looking brisket
I'm a new subscriber and love this channel! You are a great teacher! What is your opinion on wet brining a brisket vs salt brining?
Great job!
Thank you!👍🏼
That bark is 💯 🔥
awesome trim job!
Looks amazing brother!
Loved it.
Thanks Gary👍🏼
I love your videos. If I could walk(I'm crippled) I'd go to TX and ask you for a private lesson
That did it, off to buy a drool-proof keyboard.
🤣 Thanks for watching.
Perfection
Thank you!👍🏼
Niiiice
Thanks buddy! 👍🏼
I never cook a brisket any other way, best ever, if you want something different and you can get it try veal brisket or rib eye, nothing compares to it
Oh wow! I bet that's tender. 👍🏼
I’m going to try Lawry’s on my next brisket! Joe, what’s your #1 favorite sausage recipe you’ve made?!?
You're gonna love it!
Excellent video! First time I did this wasn't as good as yours. I noticed you didn't spray it right? I didn't spray mine either, it came out very dry and I pulled it too quick. I think it wasn't the best cut of meat so I'm going to say that's the reason it wasn't as juicy. Next time I think I'll make sure I get a prime and try it again. Thanks again for the great video!😊
Looks great 👍
Thanks Dan!
Iv managed to get some Lowry’s seasoned salt Here in the UK arrived this morning can’t wait to try it out
Gotta try it 👍🏼
The amount of aluminum that passes into your food when cooking with aluminum foil is affected by a number of things, such as (6Trusted Source, 9):
Temperature: Cooking at higher temperatures
Foods: Cooking with acidic foods, such as tomatoes, cabbage and rhubarb
Certain ingredients: Using salts and spices in your cooking
Hey Joe can I do the foil boat portion in the oven after getting to that stage? Also for resting do you recommend wrapping in butcher paper/foil while in the oven if going going for a couple hours in the oven?
You can absolutely do the foil boat in the oven. I would add a small pan of water to add a little moisture. I wrap in butcher paper but foil will work too. 👍
Joe that's a dammmm good looking brisket 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽do you prefer the foil boat over butcher paper and did it taste pot roasty and steamed? Please comment back and let me know your opinion on this matter?
What was the final quantity of pepper, garlic, salt and Lawys?
Surely Bradley Robinson wasn't the FIRST person to do foil boat method..
The cost of a brisket you’d think the butchers would trim some of the un edible fat off.
No kidding. 👍🏼
i would love to be this guys neighbor lol
Joe big fan I'm in upstate New York. I have a question on the resting of this in the foil boat, do you fully wrap it to rest it for several hours?
I definitely would just to retain as much moisture as possible. 👍
@@SmokinJoesPitBBQ thanks so much for the information, love the videos!!!
The pooling is why Harry Soo puts a piece of wood under his briskets so that the fat will run off.
I tried to lift it a little but it kept pouring out of a pore on the brisket. 👍🏼
@@SmokinJoesPitBBQ The way that brisket was cut I'm not even sure his method would have totally worked unless you put it directly under that divet in the meat, but then it probably would have created another pool. That brisket was still gorgeous though. I'd like to try his method some day soon to see if it's worth it.
QUESTION IF YOU DONT MIND ANSWERING SIR! MY ELECTRIC SMOKER ONLY GETS TO 250 TEMP MAX WHT IF I WANTED TO USE THIS METHOD AT 225-250 ...HOW MUCH LONGER ON THE COOK TIMES? THANK YOU IN ADVANCE!
You can definitely cook at 225-250. Don't worry about the cook time, every brisket is different. Focus on the internal temperature getting to 195-205 and make sure it is probing tender.
Hey Joe! Quick question... I love the idea of using Lawry's! What do you think is your ratio of Black Pepper to Kosher Salt to Lawry's? I'm thinking about also subbing in Old Bay as a Lawry's alternate. Your thoughts?
I've only used old bay for boils, not a Seasoning. Probably 2 parts pepper, 1 part Lawry's and 1 part salt.
Hey, men take bites how men take bites. Don't let 'em bother you Big Joe. Foil boat is legit. I've tried it and like it as well but for my preference, I'm still wrapping with butcher paper. In the end, it all gets eaten anyway. Take care Sir.
You are using the same music as the Hometown Acres channel uses on a lot of his videos. It had me confused as to what I was watching lol.
That's funny! I appreciate you watching. 👍🏼
Hey @Smokin Joe's BBQ do you find that having wood log in front of the brisket helps out the bark?
Your WHAT glove is on the wrong hand?
Just curious, if you know. What coating is on the grates? Couldn't find an info on Yoder's website.
LIFE LESSON: Foil boat your BBQ and Motorboat your wife
What's the best meat grinder that you recommend?
The MEAT 1.5hp grinder is the one I use but all their smaller ones are good too. alnk.to/2Qr3AqV
I have seen some briskets where the fat is more of yellow and very rendered down instead of the white fat. Is this from the cooking process or from the way it's rested?
More rhe cooking process. Yellowish fat means the fat rendered down perfectly and its also a trademark of a low and slow brisket. 👍🏼
@@SmokinJoesPitBBQ you ever injected one with beef tallow?
@@jcleveland9056 yes sir I did, check out the video. 👍🏼
How does the foil boat affect the stall?
Hey Jim, I honestly pay zero attention to the stall. There are many people that pay too much attention to the stall, I simply cook right through it buddy. 👍🏼