Foil Boat vs Paper Wrap Brisket Test | Swine & Bovine Barbecue
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- Опубликовано: 5 фев 2025
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Thanks for the compare and contrast - never gets old seeing briskets cooked - looks like you have lots of trim for sausage and tallow making - and maybe some left over brisket for brisket boudin sausage!
As a scientist I can appreciate this test. I need to try this comparison out as well. And not enough folks understand the art of the brisket trim. Great video
Fool boat for me.
Seen and done the paper wrap, unwrap all the way and the boat.
Saw mad scientist doing the test at Texas with the 3 of number 1 smokers competition winners.
At the end the boat took the majority of votes. I done it in the 3 styles and boat is the one I use.
Super tender, juicy, bark and flavor.
Nice work, both look tasty!
Thanks!
Nice video Drew. I’ve always used paper, but I’m going to try foil boat next time.
Thanks, Shawn! Give it a shot!
Hands down the best brisket to date!!!🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼
Thanks 🤗😘
Really done well. The boat gives steam/braise to cook through while keeping the top crisp.
A test I would really like to see is substituting a foil or steel pan with a fairly close fit in place of the foil. Thanks.
Thanks for watching!
I like both methods it all depends on what i have availble. but this is a great video.
Thanks for watching!
Great video Drew
Thank you!
If you’re ever in Tampa, FL check out big John’s Alabama bbq on 40th street. Get the chopped pork sandwich, a rib on the side and regular sauce. He cooks direct heat with oak in a pit. Delicious. I always oversell it but it seems like after watching your videos you would like it.
Thank you for the recommendation! I’ll definitely check them out if I make it to Tampa
Looks very similar to the foil raft Jeremy Yoder sometimes uses. 😉
Great video. If we could only design a knife that would guarantee that 1/4 fat trim we could retire. I've done foil, paper (love paper) but definitely going to do a boat next cook. Thanks Drew
I’d buy that knife in a heartbeat 😂
Awesome
Great comparison Drew! Team foil boat all day!
Appreciate it!
Thanks for the test, do you cover the foil boat Brisket when you put it in the oven for rest or put it in just like that.
Great video. Have always used a paper wrap without the long rest. Will be doing a brisket in a few weeks, will try the boat method for the extra texture. What do you use as a warmer, my oven on warm runs at 170-180. too hot in my eyes. Thanks!
I have a kitchen aid oven. It goes down the 145 degrees. I know that most only go down to 170 though. I’ve heard of folks having good results at 170
@@swinebovinebarbecue thanks, will see what I can track down.
Would the bark on the foil boat be even more enhanced on a larger pit, pushing more air? Or the opposite effect because the hotter air has more room to avoid being directly on the meat?
I see a lot of pro's smoking on 1k gallon offsets not wrapping at all, is why I ask.
That's a good question. I don't have a lot of experience cooking on larger pits. The metal on my pit is pretty thin though (1/8") so I rely a lot on airflow and damper adjustments for heat. I don't get much radiant heat with metal that thin. I would think that a thicker pit would be more conducive to cooking a brisket completely unwrapped due to a good combo of radiant heat and airflow. That would help you to not dry out the edges/point too much.
I might have missed it, but is there a reason behind staggering the briskets in the smoker?
The temperature gauge on my smoker is on the door. I had to move the one closest to the door up a bit to avoid it
what smoker is that?
It’s an original Chudpit
new sub.
Appreciate it!
I'm amazed that all the time spent trying to get a good crispy bark then you pour the juices over it to destroy it. Would be better just drizzling the juices over the actual meat when it's sliced. Leave the bark alone 😢
It still stays crispy even with the juices on it. The juices add a little something to the sliced meat which is why I do it. You can certainly skip it if you want