If you enjoyed this video, I put this list of videos that I think you'd also like! The ONLY Way I Smoke Salmon: ruclips.net/video/8OMnjdelzpE/видео.html Beer Can Chicken: ruclips.net/video/uzae-GRyCw0/видео.html BEST Smoked Burger: ruclips.net/video/tL-hmlWFCZ0/видео.html
Got my Gravity Smoker 800 about 5 months ago - I've done a number of briskets with all different methods and NEVER got to Brisket Nirvana...decent briskets, but not Brisket Nirvana... tried the foil boat method yesterday...finally got to heaven!!!! Unbeleivable...the meat was so juicy...I was skeptical about placing the brisket in the oven at 170 for almost 3 hours to rest, but you were so right..we had guests over and after tasting the first slice, I wanted to kick them all out to have more for me..the complements made up for the lack of leftovers....I think... Thank you for this video...absolutely fabulous...
Thanks mate. This recipe really worked well for me. It managed to get a pretty basic brisket cut taste great. I will repeat it with a better and larger one but it seems pretty foolproof and the temperatures and instructions were spot on.
In the middle of a 16lb smoke right now . I’ve tried the boat, the wrap and I honestly think I get better results without any of those I do a smoke at 175 for 9 hours then take it up to 275 for another 4-5 and I render some of the fat trimmings the entire time to keep it moist every hour then I pull at 202 wrap in aluminum for 3 hours and cover it in the rendered fat before I seal it up . Thank you for the great content just sharing what I do 🙏🏼🔥💚
Going to give this a shot this weekend. Looks awesome, I was salivating just watching you. Got my new Traeger Timberline 885 and have only used it on some ribs last weekend, which turned out great. Have been smoking for quite a few years and have only done a few briskets because they are such a commitment. Your method definitely looks nice and straightforward. Subscribed!
I have found from smoking trails bbq to take it to 190°, let it drop internally to 165°, wrap and let it rest in the oven at 150° for 16+ hours. Takes the probing aspect out of it.
Thank you. I had been starting to regret my Green Mountain pellet grill purchase because I have failed so many times. I followed your directions exactly and this brisket is mouth watering good!!!! Tender, moist, amazing. Thank you!
How long can you rest it for ? Before ruining the beast. I have a 5 kg trimmed. Thinking a 8/ 9 hoir cook and 8 hour rest. But may need longer rest as timing for guests is 2 pm so eat at 3pm.
I did this last night however I was only able to keep it in the oven for 4hrs but it was the best brisket ever! We used black and tan seasoning on it and created the best bark. Picked up the seasoning at Walmart. Thanks for your video!
I once wrapped a brisket in butcher "right at 160F meat temps" - smoker at 225F - it stalled without mercy almost 2 hours. I've found letting it breakthrough some 165F-167F stall "unwrapped" helps, even upping temp to 250F - wrap when it's climbing. Austin TX Aaron Franklin also recommends letting 165F ride out and break the stall unwrapped, then wrap.
I don’t even really worry about temp anymore when it comes to wrapping. I let my bark get to the point that I like and then wrap. I’ve found that it’s usually between 170-180, but that’s only for reference.
When you probe your brisket and cook to 200F, where is your probe placed? Flat? Point? Between both? And when are you first checking for soft feel, 195? I assume the flat gets done first.
That was a great video. I have a Camp Chef Woodwind 24. I am going to do a brisket on it soon. Always done them on charcoal. Next cook is a pork belly. Keep up the great work!
Great video. Thanks for really taking the time to spell it all out for this newbie to barbecue. You got yourself a new subscriber. Keep up the great work 👏.
Ok, so i have made a few briskets now and the flat always turned out to dry. Using this method, came out incredible. Thanks so much for the tips, foil boat is the new way for me. Appreciate the nice short vids as well.
Not sure if you have one, but if you had the option, would you use a warming drawer to rest at lower temperature around 140F or slightly higher, rather than 170F in the oven? I am remodeling my kitchen and considering a warming drawer for that reason.
NNNOOOO came for the sqqueezzeee. Haha, that turned out amazing! I loved doing briskets on my old camp chef pellet, sold it when I got my chargriller 980, but I may need that new one you got to demo... Will have to wait for your video on it though!
Man, I subscribe to a lot of BBQ channels but I have to tell ya, your channel has got to be the best out there in my opinion. Good job all the way around.
@@AndersonsSmokeShow Well no wonder you got to smoke up a fifteen pounder! I followed your instruction on smoking a brisket yesterday and it turned out "melt in your mouth" perfect. Looking forward to a brisket sandwich for lunch today.
Giving this a whirl this w/e, when you put it in the foil pan for the resting period do you keep it in the foil boat or straight into the pan? Thanks, keep up the great videos.
After your initial start of 6 hrs cooking how many hours approximately was the second phase of cooking in the foil boat in the smoker before removal ??? Thanks
when you rest in the ocen do you cover or leave the boat open as in the smoker? If you leave open have you tried sealig in foil before oven and how did it turn out? Thanks
Nice job on that brisket man it looks good! So I noticed that my treager pellet grill doesn't render fat good compared to my WH 1975 offset! How do you go about that? I'm interested in the masterbuilt; kinda like best of both worlds!
Looks great. I'm going to try it tomorrow. The only thing that I didn't hear is the total cook time. I'm doing a 14 pounder tomorrow and I have guests coming at 4 PM. I'm hoping that it's done in time if I start it at 6 AM. I've always had problems with the "stall" and my cooks always take way to long. Would coking at 300 degress help reduce the cook time and possible avoid the stall? Thanks for a great video.
I’ve always allowed plenty of time for rest. I started this one the night before… maybe 9-10pm. It was done and ready to rest around 7am and I rested it till noon.
Looks amazing! For pellet smokers, since the fire comes from the bottom wouldn’t it dry the meat side when it’s facing down since the heat is directly towards it? I did my first and only brisket on a pellet smoker fat cap up/meat side down and the flat came out extremely dry ): I wrapped it in butcher paper didn’t do the foil boat method.
Same for me, but I’m thinking maybe that foil boat may help....I think that’s the purpose of the video. Running lower temp may help too... Take the trimmed fat and put it in a foil pan on the grill to render out the fat....add this fat back to the brisket as you begin to rest it and it helps put some moisture back in the brisket according to the experts....
Did you cover the foil pan with aluminum foil when you held it overnight in your oven? Or just leave the fat cap exposed? And did you take it out of the foil boat first?
Just found your channel & am a newbie smoker. I was searching for info on a 15lb brisket. Definitely going to use your method today when I start smoking it today for my bday party tomorrow!! PS: what happens if the top gets dry; You mentioned you didn't spray it, but if you have to, What are you using?? thanks!!
Hey man I use my weber kettle with the slow n sear. Do you think once I get to the point of doing the foil boat. Can i just boat it and throw it in the oven?
The best part of the foil boat is being able to continue to build the bark while keeping the brisket moist… not sure it would serve the same purpose in the over
I've never tried resting in the oven, when you put the brisket in the pan, do you leave it in the boat? And do you cover the pan with foil im assuming?
I try to rest a minimum of 4 hours. The goal is to keep the brisket around 160F during that time. Too low can cause issues with bacteria and too high continues to cook
I think 250F is indeed a safer "low" temp for first timers and less "stall at 165F" that some briskets just struggle with at 225F. Anything below 225F is pretty advanced (maybe unwise on a below freezing day too) , requires more experience with how the meat is developing compared to just temp checking.
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
Yeah man thats tough, the cheaper cuts tend not to have much fat between the muscle fibers, so no matter how you cook them they will tend to run pretty dry.
Namaskaram my friend! Thoughts on those Knotty Wood pellets? I ran them in my woodwind 36 and the taste was amazing but my goodness, the ash and clinker!! It pushed out ash all over the top, outside the cooking chamber and coated the food too! I tried the 50/50 almond and plum (tasted great) and a run of each kind alone too. Same results. I believe their manufacturing technique uses the bark and I read that is probably the reason but I’m not sure. Just wanted your take on the flavor. Thumbs up for Cookin Pellets brand. Best pellets I have used so far!
Way too much fat left on the brisket before cooking. The 9:49 marks shows what I`m referring to. 1/4 inch max is what I shoot for. I also remove as much deckle as I can and sometimes between the 2 muscles if it to fatty. White unrendered fat is not appealing and most people trim it off and don`t eat it. The smoke and rub doesn`t penetrate that much fat either.
It’s rare to see fat cap up on a pellet smoker. May I ask if the brisket is burned/crispy on the bottom. Unfortunately that is an issue with several smokers including my GMG….but one trend I seem to have see is that camp chef smokers may not have that issue when meat side is down/fat cap up. I personally prefer fat cap up for presentation after the cut…but the work involved in my preventing the bottom of my brisket beef jerky is more involved then I like.
I didn’t have any issue with fat cap up. The foil boat probably helped some as it kept that meat side nice and moist…. But in all honesty this was the best brisket I’ve ever made.
I'm trying a brisket on the masterbuilt gravity 800 this weekend. Think I should cook it fat cap down like you suggested for pellet grills or cap up like an offset?
So how many hours did you invest from the moment you placed it on the smoker? I plan on making it, or rather eating it tomorrow for my birthday. It's about the same size as what you cooked. I already seasoned it. It's in the fridge but I think I may have to keep it on the counter so it's not too cold? Thanks. Do I have to start it tonight?
Most of the time I’d rather start it early and rest it longer… rather that being late and losing resting time. In this video from start to finish with resting I had between 14-16hrs…. But I’ve had similar pieces go longer as well as shorter
I could’ve probably went the entire time on one hopper, but since it was an overnight cook and I planned on napping I made sure it was full before then
@@AndersonsSmokeShow I have the Camp Chef Deluxe 24 with the Gen2 controller. When you did the brisket did you set to low or high smoke and what smoke level, 1-10, did you use. My Camp Chef, in my opinion is a pellet hog. I have the plain Gen 2-no WiFi. After my trip to Ohio next week I will look into upgrading to the WiFi. Thank you.
Why not just put the brisket in the aluminum tray instead of the foil boat? Are you wanting the meat tighter against the foil similar to a wrap? I'm smoking one this weekend and am looking forward to trying this boat method!
Is there any rule of thumb for how long to rest it for? I know you mentioned 6 hours in this video but I wasn't sure what criteria you use to know when it's done resting
So you did a 16 hr cook. Is it safe to say 10 hrs at 250?. I might have missed it but what is the internal temp to put in foil boat. Keep doing what you are doing. Imo the best directions and info out there. I like that fact that you inform but do not go overboard and dragging on. Looking foward to new content and trying some of the recipes here. Stay smokey
I think it ended up being about 10 hours cook time then 6 hours rest/held at 160-170F. It was around 170F internal when I put it in the boat, but I wasn’t as concerned about temp… I was looking for the bark to have the color and texture I wanted…. In general I seem to get that near the 170F mark
Did not work on an 8 lb prime from Costco. OVER COOKED!! Taste great, center juicy but flat scorched, brought a new meaning to burnt ends. Will go back to the old method of wraping completely.
Once you remove it from the smoker, place it in the cooler and I typically cover it with a towel like a blanked. Keep it shut…. Don’t open it until It’s time.
Did my first proper foil boat today, finally got my first proper end result!! Coincidence?? In the words of Special Agent Leroy Jethro Gibbs, I don't believe in coincidences...
If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: ruclips.net/video/8OMnjdelzpE/видео.html
Beer Can Chicken: ruclips.net/video/uzae-GRyCw0/видео.html
BEST Smoked Burger: ruclips.net/video/tL-hmlWFCZ0/видео.html
Got my Gravity Smoker 800 about 5 months ago - I've done a number of briskets with all different methods and NEVER got to Brisket Nirvana...decent briskets, but not Brisket Nirvana... tried the foil boat method yesterday...finally got to heaven!!!! Unbeleivable...the meat was so juicy...I was skeptical about placing the brisket in the oven at 170 for almost 3 hours to rest, but you were so right..we had guests over and after tasting the first slice, I wanted to kick them all out to have more for me..the complements made up for the lack of leftovers....I think... Thank you for this video...absolutely fabulous...
So glad to hear that you nailed it!!!
Great video. Do you have a video on trimming the brisket? Thx
Thanks mate. This recipe really worked well for me. It managed to get a pretty basic brisket cut taste great. I will repeat it with a better and larger one but it seems pretty foolproof and the temperatures and instructions were spot on.
Glad you enjoyed it
In the middle of a 16lb smoke right now . I’ve tried the boat, the wrap and I honestly think I get better results without any of those I do a smoke at 175 for 9 hours then take it up to 275 for another 4-5 and I render some of the fat trimmings the entire time to keep it moist every hour then I pull at 202 wrap in aluminum for 3 hours and cover it in the rendered fat before I seal it up . Thank you for the great content just sharing what I do 🙏🏼🔥💚
Appreciate the support! Careful with the 175 for 9 hours. There’s the food safety 40-140 in 4 rule that may be at stake.
Going to give this a shot this weekend. Looks awesome, I was salivating just watching you. Got my new Traeger Timberline 885 and have only used it on some ribs last weekend, which turned out great. Have been smoking for quite a few years and have only done a few briskets because they are such a commitment. Your method definitely looks nice and straightforward. Subscribed!
I have found from smoking trails bbq to take it to 190°, let it drop internally to 165°, wrap and let it rest in the oven at 150° for 16+ hours. Takes the probing aspect out of it.
Thank you. I had been starting to regret my Green Mountain pellet grill purchase because I have failed so many times. I followed your directions exactly and this brisket is mouth watering good!!!! Tender, moist, amazing. Thank you!
Glad I could help!
Some people don’t stress the rest enough. I appreciate the fact you mention a long rest
I agree! I’ve learned too many times that it’s better to be done hours early, than late!
How long can you rest it for ? Before ruining the beast. I have a 5 kg trimmed. Thinking a 8/ 9 hoir cook and 8 hour rest. But may need longer rest as timing for guests is 2 pm so eat at 3pm.
I've been using the Goldees method of late. Comes out perfect, and it's simple.
Thanks
Thank you!
I did this last night however I was only able to keep it in the oven for 4hrs but it was the best brisket ever! We used black and tan seasoning on it and created the best bark. Picked up the seasoning at Walmart. Thanks for your video!
This is such a simple and easy method and turns out great!
I once wrapped a brisket in butcher "right at 160F meat temps" - smoker at 225F - it stalled without mercy almost 2 hours. I've found letting it breakthrough some 165F-167F stall "unwrapped" helps, even upping temp to 250F - wrap when it's climbing. Austin TX Aaron Franklin also recommends letting 165F ride out and break the stall unwrapped, then wrap.
I don’t even really worry about temp anymore when it comes to wrapping. I let my bark get to the point that I like and then wrap. I’ve found that it’s usually between 170-180, but that’s only for reference.
bud, been watching you for a long time and ur vidoes are ALWAYS top notch!!!
When you probe your brisket and cook to 200F, where is your probe placed? Flat? Point? Between both? And when are you first checking for soft feel, 195? I assume the flat gets done first.
That was a great video. I have a Camp Chef Woodwind 24. I am going to do a brisket on it soon. Always done them on charcoal. Next cook is a pork belly. Keep up the great work!
I've only done one brisket and I used the foil boat. Came out awesome. Will be doing many more this way as it works great.
I love the foil boat method
Looks great. I have done two using Brad's foil boat method. I'll never do another brisket any other way.
Unless there’s another innovative way to try, this has become my go to!
Great video. Thanks for really taking the time to spell it all out for this newbie to barbecue. You got yourself a new subscriber. Keep up the great work 👏.
Awesome, thank you!
Loving the style of this cook! looks 🔥🔥
Hats off to you my friend! That foil boat is my new go to!
Ok, so i have made a few briskets now and the flat always turned out to dry. Using this method, came out incredible. Thanks so much for the tips, foil boat is the new way for me.
Appreciate the nice short vids as well.
Glad to hear that you great results!
@@AndersonsSmokeShowwhy not use a foil pan? Any difference?
Looks beautiful. Also love the night filming aesthetic.
Thanks me too!
Did you pull it out at 205° you mentioned buttery feel but didnt mention temp prior to pulling it. Thank you!
Makes me more confident in trying my first brisket!!
It’s probably the best method for pellet grills
What is the brand of that knife? Need to grab me one those! Beautiful job on that brisket tasty😋
Not sure if you have one, but if you had the option, would you use a warming drawer to rest at lower temperature around 140F or slightly higher, rather than 170F in the oven? I am remodeling my kitchen and considering a warming drawer for that reason.
NNNOOOO came for the sqqueezzeee. Haha, that turned out amazing! I loved doing briskets on my old camp chef pellet, sold it when I got my chargriller 980, but I may need that new one you got to demo... Will have to wait for your video on it though!
I just assembled the Apex 36 last night, and damn is it a beast!!!
@@AndersonsSmokeShow Nice! Excited to see the videos on that one!
This looks great! At about what time of night did you start this process? Looking to try this before Father’s Day. Thanks!
Doing one this weekend, guess I'll be trying the foil boat method
It’s my new go to! It was incredible!
Man, I subscribe to a lot of BBQ channels but I have to tell ya, your channel has got to be the best out there in my opinion. Good job all the way around.
Awesome! Thank you!
it looks great, iIm about to give it a go.
How long can I safely rest in the oven at 160? I’m wondering if best to overnight cook or finish at say 9:00pm and oven until noon the next day.
Doing my 1st one for the 4th this weekend. Kinda of nervous. Using a Green Mountain Grill
No need to be nervous!
I wanna be your neighbor buddy that hangs around, drinking beers and taste testing your awesome smoked creations.
🤣🤣 there’s a line starting to form lol
@@AndersonsSmokeShow Well no wonder you got to smoke up a fifteen pounder! I followed your instruction on smoking a brisket yesterday and it turned out "melt in your mouth" perfect. Looking forward to a brisket sandwich for lunch today.
My question is why not just put it in a foil pan instead of alum foil instead?
🤔🤔🤔
Great video thank you. In the oven at 170 degrees, won’t it keep cooking at that temp?
Nope. 160-170 is a good holing temp
When you rest it in oven at 170 is it covered or open top in that foil pan? Thanks
He responded to that question and said, he left it uncovered but you could cover it.
Giving this a whirl this w/e, when you put it in the foil pan for the resting period do you keep it in the foil boat or straight into the pan? Thanks, keep up the great videos.
Thanks for making this video!
After your initial start of 6 hrs cooking how many hours approximately was the second phase of cooking in the foil boat in the smoker before removal ??? Thanks
Great video!! For the resting period is it uncovered in the foil boat in the pan?
Correct!
Thanks for the great video. Do you cover the brisket with foil while in the warming oven?
Another amazing video , Thank you
Big Moe Cason been doing the foil boat for years, even does a butcher paper foil boat method.
Appreciate all the info but it would be helpful to have rough cook times as a guide for newbies
Great smoking technique Andrew. I will give it a try soon.🔥
Yes please. I can't wait to try it Mother of Smoke.
Can I put the brisket back in the smoker at 170 in stead of oven for rest time
I don’t because I don’t want the extra smoke at that point
when you rest in the ocen do you cover or leave the boat open as in the smoker? If you leave open have you tried sealig in foil before oven and how did it turn out? Thanks
I’ve covered it loosely with foil.
@@AndersonsSmokeShow thank you
Nice job on that brisket man it looks good! So I noticed that my treager pellet grill doesn't render fat good compared to my WH 1975 offset! How do you go about that? I'm interested in the masterbuilt; kinda like best of both worlds!
Looks great. I'm going to try it tomorrow. The only thing that I didn't hear is the total cook time. I'm doing a 14 pounder tomorrow and I have guests coming at 4 PM. I'm hoping that it's done in time if I start it at 6 AM. I've always had problems with the "stall" and my cooks always take way to long. Would coking at 300 degress help reduce the cook time and possible avoid the stall? Thanks for a great video.
I’ve always allowed plenty of time for rest. I started this one the night before… maybe 9-10pm. It was done and ready to rest around 7am and I rested it till noon.
It’s easier to rest longer than it is to tell your guests it’s not ready yet
Looks amazing! For pellet smokers, since the fire comes from the bottom wouldn’t it dry the meat side when it’s facing down since the heat is directly towards it? I did my first and only brisket on a pellet smoker fat cap up/meat side down and the flat came out extremely dry ): I wrapped it in butcher paper didn’t do the foil boat method.
Same for me, but I’m thinking maybe that foil boat may help....I think that’s the purpose of the video. Running lower temp may help too... Take the trimmed fat and put it in a foil pan on the grill to render out the fat....add this fat back to the brisket as you begin to rest it and it helps put some moisture back in the brisket according to the experts....
When you had it in the rest period In the oven at 170 did you cover it?
Says we're not going to squeeze while squeezing lol. Brisket looks legit. Pretty much the Chud method start to finish except for the mustard.
🤣🤣
Did you cover the foil pan with aluminum foil when you held it overnight in your oven? Or just leave the fat cap exposed?
And did you take it out of the foil boat first?
Just found your channel & am a newbie smoker. I was searching for info on a 15lb brisket. Definitely going to use your method today when I start smoking it today for my bday party tomorrow!! PS: what happens if the top gets dry; You mentioned you didn't spray it, but if you have to, What are you using?? thanks!!
I usually use a mixture of water, apple cider vinegar, and w sauce.
Hey man I use my weber kettle with the slow n sear. Do you think once I get to the point of doing the foil boat. Can i just boat it and throw it in the oven?
The best part of the foil boat is being able to continue to build the bark while keeping the brisket moist… not sure it would serve the same purpose in the over
Did you leave it in the "boat" when you put it in the pan?
Would you suggest adding beef tallow to the foil boat?
Yeah I’ve been adding some in mine for a while now.
I've never tried resting in the oven, when you put the brisket in the pan, do you leave it in the boat? And do you cover the pan with foil im assuming?
I do leave it in the foil and I typically just loosely cover it
So 6 hours first. Then how long in oven? Is there a rest period fully covered without heat?
I try to rest a minimum of 4 hours. The goal is to keep the brisket around 160F during that time. Too low can cause issues with bacteria and too high continues to cook
Would it make any difference if I used a foil pan instead of a foil boat?
I think 250F is indeed a safer "low" temp for first timers and less "stall at 165F" that some briskets just struggle with at 225F. Anything below 225F is pretty advanced (maybe unwise on a below freezing day too) , requires more experience with how the meat is developing compared to just temp checking.
250F is a great temp for brisket and pork shoulders.
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
Hahahaha Costco has brisket for 2.99 a pound stop lying...ur going to hell
Step 1 to getting a juicy tender brisket.....don't buy the cheapest meat
@@scottyprince87 or cheapest cut at high price he seems to be stupid
@@scottyprince87 right😂
Yeah man thats tough, the cheaper cuts tend not to have much fat between the muscle fibers, so no matter how you cook them they will tend to run pretty dry.
So when you rested it in the oven, did you wrap or tent it or just leave it uncovered in the boat? Thanks in advance.
I’ve tried all of them. I typically cover it, but leave it open.
Great looking Brisket! When you rest it in the oven at 170 in the foil pan do you seal the pan with foil or leave it uncovered?
I didn’t cover it, but you could
Namaskaram my friend! Thoughts on those Knotty Wood pellets? I ran them in my woodwind 36 and the taste was amazing but my goodness, the ash and clinker!! It pushed out ash all over the top, outside the cooking chamber and coated the food too! I tried the 50/50 almond and plum (tasted great) and a run of each kind alone too. Same results. I believe their manufacturing technique uses the bark and I read that is probably the reason but I’m not sure. Just wanted your take on the flavor. Thumbs up for Cookin Pellets brand. Best pellets I have used so far!
I like the Knotty wood for sure! One of the better quality pellets on the market.
Looks good. Question, even if your heat comes from the bottom, you still cook fat cap up?
Yeah because we are getting the good bark and texture specifically on the fat cap when we do the foil boat
@@AndersonsSmokeShow Thank you, keep up the great videos.
Nice work!
Way too much fat left on the brisket before cooking. The 9:49 marks shows what I`m referring to. 1/4 inch max is what I shoot for. I also remove as much deckle as I can and sometimes between the 2 muscles if it to fatty. White unrendered fat is not appealing and most people trim it off and don`t eat it. The smoke and rub doesn`t penetrate that much fat either.
And where R your Videos?
I'd like to try and use my Pit Barrell Cooker for a couple hours and then throw it on my pellet the rest if the way and maybe try the foil boat.
It’s rare to see fat cap up on a pellet smoker. May I ask if the brisket is burned/crispy on the bottom. Unfortunately that is an issue with several smokers including my GMG….but one trend I seem to have see is that camp chef smokers may not have that issue when meat side is down/fat cap up. I personally prefer fat cap up for presentation after the cut…but the work involved in my preventing the bottom of my brisket beef jerky is more involved then I like.
I didn’t have any issue with fat cap up. The foil boat probably helped some as it kept that meat side nice and moist…. But in all honesty this was the best brisket I’ve ever made.
@@AndersonsSmokeShow awesome. Good to know and thanks!
For your camp chef, what smoke level did you use?
I'm trying a brisket on the masterbuilt gravity 800 this weekend. Think I should cook it fat cap down like you suggested for pellet grills or cap up like an offset?
This one was fat cap up
So how many hours did you invest from the moment you placed it on the smoker? I plan on making it, or rather eating it tomorrow for my birthday. It's about the same size as what you cooked. I already seasoned it. It's in the fridge but I think I may have to keep it on the counter so it's not too cold? Thanks. Do I have to start it tonight?
Most of the time I’d rather start it early and rest it longer… rather that being late and losing resting time. In this video from start to finish with resting I had between 14-16hrs…. But I’ve had similar pieces go longer as well as shorter
Could you list your cook times please
Did you cover the pan when you placed it in the oven?
Nope, just left it in the foil boat in the pan
That bark looks incredible! How much if that do you attribute to the foil boat?
Absolutely!! 💪🏻💪🏻
Need to put a foil ball under your brisket where you see the liquid pooling to help the bark in those spots in my opinion
I’ve used wood chunks before and should’ve done it on this one too
Can i smoke this overnight in my Lexington pit boss smoker
What time did you start this cook? I see it was finished at 6:30am.
I’m usually putting them in around 9-10pm
How many times did you have to refill the hopper? When you put it in the oven at 170 did you cover the brisket with foil?
I could’ve probably went the entire time on one hopper, but since it was an overnight cook and I planned on napping I made sure it was full before then
I left it in the boat, placed it in a foil pan, and left it uncovered in the oven.
@@AndersonsSmokeShow I have the Camp Chef Deluxe 24 with the Gen2 controller. When you did the brisket did you set to low or high smoke and what smoke level, 1-10, did you use. My Camp Chef, in my opinion is a pellet hog. I have the plain Gen 2-no WiFi. After my trip to Ohio next week I will look into upgrading to the WiFi. Thank you.
Great cook. In the 170' oven, covered or not?? I think not but want to clarify! !! !!!
Still in the foil boat but also in a foil pan…. But uncovered the entire time.
@@AndersonsSmokeShow Thanks - Smoke On
Thanks for watching!
Why not just put the brisket in the aluminum tray instead of the foil boat? Are you wanting the meat tighter against the foil similar to a wrap? I'm smoking one this weekend and am looking forward to trying this boat method!
The foil is more for fitting and keeps the juices tighter around the brisket also more aerodynamic for smoke flow
Hi. What smoke setting did you use?
If I’m smoking it’s always 9 or 10
Is there any rule of thumb for how long to rest it for? I know you mentioned 6 hours in this video but I wasn't sure what criteria you use to know when it's done resting
I would plan for 4 hours minimum
So you did a 16 hr cook. Is it safe to say 10 hrs at 250?. I might have missed it but what is the internal temp to put in foil boat.
Keep doing what you are doing. Imo the best directions and info out there. I like that fact that you inform but do not go overboard and dragging on. Looking foward to new content and trying some of the recipes here. Stay smokey
I think it ended up being about 10 hours cook time then 6 hours rest/held at 160-170F. It was around 170F internal when I put it in the boat, but I wasn’t as concerned about temp… I was looking for the bark to have the color and texture I wanted…. In general I seem to get that near the 170F mark
Waiting for a no wrap on the LoneStar you have
A bunch of brisket coming soon!
@@AndersonsSmokeShow As you already know cause you’ve cooked a bunch on the LSG. They come out amazing
Dayum!!!! 🔥🔥
💪🏻
Did not work on an 8 lb prime from Costco. OVER COOKED!! Taste great, center juicy but flat scorched, brought a new meaning to burnt ends. Will go back to the old method of wraping completely.
8lb? Was it a whole brisket?
Yes from Costco and marked prime
Are u covering when u are resting it in the oven or uncovered at 170
I didn’t, because I was concerned about preserving the bark but I don’t see why you couldn’t cover it.
@@AndersonsSmokeShow Thank you very much!
Great video
Thanks!
Is your rub ratio by volume or weight?
Great question, it’s by volume.
So how long total in the smoker?
There’s a lot of things that have to be taken into consideration but usually for me I’ll see 8 hours or so
Do you have to put it in the Oven? Or can you rest it in a Cooler for 4 hours??
You can rest it in a cooler as well
@@AndersonsSmokeShow What would be the step by step process of doing a rest in the cooler? Thank You in Advance..
Once you remove it from the smoker, place it in the cooler and I typically cover it with a towel like a blanked. Keep it shut…. Don’t open it until
It’s time.
@@AndersonsSmokeShow you don't let it come down in temperature first before putting it in the cooler?
do you melt the fat down? :)
are you covering the pan while you rest it?
This particular one I didn’t cover, but I’ve also done others using this method and covered it loosely. I didn’t want to risk softening the bark
Can i also use this on a grill instead of a smoker
Like a charcoal grill?
@@AndersonsSmokeShow mines a gas powered one
You can cook brisket in the oven so I don’t see why you couldn’t on a gas grill… it won’t have the same results with no smoke.
Could you not use a foil pan? Seems like the same concept.
Foil pan doesn’t stay as tight to the edges or offer the protection on the lean ends if necessary
Do you slice the Brisket at 170 or do you let it cool down more?
You mean after I remove it from the oven (holding)?
@@AndersonsSmokeShow yes after removing it from the oven
@@AndersonsSmokeShow yes after take from oven
Yeah I sliced it almost immediately after removing it from the oven. I’d say about 10min later
@@AndersonsSmokeShow Ok Thank You
Did my first proper foil boat today, finally got my first proper end result!! Coincidence?? In the words of Special Agent Leroy Jethro Gibbs, I don't believe in coincidences...
Foil boat is great!
This is the 2nd time I did this I will always use the foil boat method
It makes a great brisket!