Foil Boat vs Paper Wrap Brisket Test | Swine & Bovine Barbecue
HTML-код
- Опубликовано: 15 сен 2024
- Things I Use:
- Sausage Stuffer
amzn.to/40u5Zke
- Sausage Casings
amzn.to/3Hg2WDm
- Sausage Pricker
amzn.to/3YjFwV4
- 12 Mesh Black Pepper
amzn.to/3KHjIxU
- Charcoal Torch
amzn.to/3X2hwEF
- Nitrile Gloves
amzn.to/3WIUEKN
- Dexter-Russell Trimming Knife
amzn.to/3GdCs4T
- Victorinox Trimming Knife
amzn.to/42NadVp
- Slicing Knife
amzn.to/3Z9LiZV
- Chef's Knife
amzn.to/3Gwp6Rx
- Crawfish Washer
amzn.to/4aIreTf
- Charcuterie Book
amzn.to/3kMH9vl
- Camera
amzn.to/3TNyGpn
-35mm Lens
amzn.to/3JODFBz
-24mm Lens
amzn.to/3Kpu8T7
-Wireless Microphone
amzn.to/3KDzB8r
-Shotgun Microphone
amzn.to/3lIkq4F
-Tripod
amzn.to/3zEfMrr
Great comparison Drew! Team foil boat all day!
Appreciate it!
Hands down the best brisket to date!!!🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼
Thanks 🤗😘
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
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 😂
I like both methods it all depends on what i have availble. but this is a great video.
Thanks for watching!
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!
Nice work, both look tasty!
Thanks!
Awesome
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!
Looks very similar to the foil raft Jeremy Yoder sometimes uses. 😉
Nice video Drew. I’ve always used paper, but I’m going to try foil boat next time.
Thanks, Shawn! Give it a shot!
Great video Drew
Thank you!
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.
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.
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!