Weber Smokey Mountain Foil Boat Brisket
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- Опубликовано: 17 янв 2022
- Hit that subscribe button / @mamaandpapajoe and check out another awesome cook! We use our Weber Smokey Mountain (WSM) to smoke a brisket using #Cowboylumpcharcoal and a sweet foil boat technique to create a beautiful bark! WOW!
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Best brisket on RUclips outstanding brother. I continue learning every time you post a video. Thanks for coming to RUclips I really enjoyed all your videos.
Much appreciated T, thanks for watching!
When CJ smokes a brisket we all pay attention! Awesome job brother 👍🏾
lololol You da man Millenial!
Ugh, moved away from Houston last year and get jealous any time I see a tuber with HEB Prime1 beef. Great vid!
Thanks so much Griffin, I love those Prime 1s and HEB is the best.
Dang it CJ. I'm at work with my mouth watering and my brain telling me that I can taste this brisket ! Very nicely done!
Thanks Double D!
CJ id say you nailed that bad boy. I am definitely digging that boat method. Cheers.
You and me both Tommy! the best of both worlds.
Dang CJ, what a great looking brisket. Swing by after you leave you family's with the leftovers lol awesome job.
lolol.... I wish I could SP&F!
Great as always sir. I've put a chunk of wood under the brisket to give a crown if I dviet it during trim.
Good call Matthew, thanks for watching.
Nice job CJ be on safe enjoy the family trip. Thank You
Thanks Lance👍
Great looking brisket CJ!
Thanks James👍
Some sweet brisket right there...great cook!
A solid cook Judge, If u haven't, give that boat a try!
Absolutely phenomenal!!!
Thanks for watching Stanford!
I like the way that turned out man. Looks amazing
That boat hack is legit T!
I ain't never seen anyone give their brisket an edge up 😂. That end product looked amazing and that bark was perfect.
🤣🤣🤣 That's too funny Jwiyual, competitions have really influenced even my backyard game. Thanks for watching.
@@mamaandpapajoe 😂😂 after watching a few of your other videos, I can see your experience in competition trimming. Really great content 🙌🏿
Awesome!!!🙌😊 Looks absolutely perfect👍
Thanks so much Bobbi! 😊
Thats a great looking brisket. Man o man!🍺
Thanks a lot Chef!
Congratulations heard on the radio that you did well at the rodeo
Thanks dude! I was blown away. I still can't believe it!
Great video CJ! 👊
Glad you enjoyed it Broker!
Sitting at work when this dropped, you know I was waiting on this one, soon as I get a free weekend this is a definite Go!👏🏾✌🏾
Thanks BJ! Are you in OH?
@@mamaandpapajoe yes sir; live in Dayton work in Cincinnati; I took note that you would be visiting the buckeye state, hopefully you can help spread the love of brisket that I’ve developed ✌🏽👍🏼
@@mamaandpapajoe I don’t know you do it brother but that brisket is spectacular and that’s not an overstatement; color; tenderness; juicy; bark; even a smoke ring all from a WSM
It was a quick in and out of Cincinatti, for a funeral.
@@mamaandpapajoe sorry to hear that; I’m sure that brisket was a greatly appreciated
Dang CJ.....that Brisket is Masterpiece it has the perfect bark. I'm sure your family definitely enjoyed it . Thanks for another great video my brother hope y'all have a great week. Cheers 🍻 🤜🤛
Thanks Stephen, give this boat method a shot sometime. Stay safe.
@@mamaandpapajoe Hehe CJ if I can only find a Brisket here . I've never see that cut of meat here.
@@CookingwithStephennJacklyn It really works on no sauce ribs n pork butts too!
Just wanted to let you know that I tried this and the results were great, I followed your process to about 98%, only 2-3 things were different, your videos are very instructive and this method combined with an extended rest turned a Walmart choice grade brisket into something special, I’ve gotten good reviews on the video and the people I gave the brisket to raved about it in between bites.✌🏽
Great job! I just watched your vid BJ! TOTALLY IMPRESSED! WOW!!
@@mamaandpapajoe just giving the props where props are due👍🏼you might want to consider doing a class, I learn something new every time I watch your channel, you definitely have made me a better cook👍🏼👍🏼👍🏼
@@bjsbackyardbuckeyebbq5820 My man!!
Smokin brisket CJ! Very nicely done!!!
Thanks very much Chris, I'm loving this boat hack!
nailed that one! she looked absolutely prefect!! i have never tried the foil boat, but you have it on my list!! well done boss man!!
Thank you! Cheers Bill!
Beautiful!!!!🍺🍻🍺
Thank you Darnelle! Cheers!
The best way to travel to relatives. Bring a Texas smoked brisket. I wonder if they know what they are in for. Have a safe trip!
Thanks Brian.
I need to try this out soon! Great job CJ
You're going to love it Medic!
Nice. Presentation is textbook perfect.
Thanks a lot!
Brisket looks picture perfect, bet it tasted amazing.
Thanks Mario, this one worked out nicely!
An excellent looking brisket. Cheers! ✌️
Thanks for watching Dwayne.
Awesome video man. WSM forever.
You know it Patrick, the WSM does work!
CJ! One of the most beautiful brisket I’ve seen! Almost looks like mine😂 good game baby! Sliced like butter!
lolol... Much appreciated TM. Thanks for watching
What I miss?? LOL Been away, but slowly making the rounds to all my favs on RUclips! Great Cook Papa Joe!!!
Thanks and welcome back Reggie, I hope all is well bro!
Nicely done!!!
Beautiful brisket,,,,
I will definitely have to try the foil boat,,
I bet your relatives loved it.
Thanks so much for sharing this video…
👏😉
Thanks for watching Internaman, I think you'll love it!
@bearded butchers stuff is legit! That brisket looks outstanding CJ! Can’t wait to try it
No doubt Fullbore, I just ordered the bucket!
That's a good looking brisket! I'm going to have to try the foil boat method one of these days. 😋🔥🍻
Thanks, you're going to love it Fritz!
Looks amazing CJ!
Thanks for watching Glen!!
Killing it like always
like you bro, on that grind!
Damn, that brisket looked mouthwatering good. Got me rethinking my cooking plan for this weekend from paper to a foil boat. Thanks CJ!
Dude! I'm so sold on the foil boat! Once you get it down, it will be your go to! Thanks for checking it out!
@@mamaandpapajoe I think I changed the method I'm going to use. Was going to go with the traditional butchers paper wrap when the bark set to where I wanted it. But watching your video and then a few others out there; all of which have taught me a great deal in my BBQ journey, I think I'm going with the foil boat. Will tell you next week how it turned out and if I did go with this method. I even have a good coffee based rub to try to imitate what you did. Thanks again CJ, you da man!
That's a beauty😍 Absolutely fantastic cook....that's incredible🙏👍🏼🥃
Thank you kindly TPC!
@@mamaandpapajoe I should have had you bring some to Michigan😂🤣😂 🙈 Ng as you were in the neighborhood🤣😂🤣
Well done 👍🍻Cheers Eh! 🇨🇦👽🥓🇨🇦
Much appreciated Stephen.
Great tips. I recently did a brisket on the WSM. While the bark was great, the flat dried out. Just gunna keep doing it until I nail it.
Based on the quality of your brisket, don't be afraid to add a little liquid to that boat David!
okay yall - at 6:58 you see what makes a TRUE pitmaster. Papa is a pitmaster because he cooks the MEAT. He does what the meat wants not the machinery. Any equipment at all you give him he will not be cooking anything but what the needs says it needs. He is adjusting to THAT brisket, Unique in its own way.
and again at 8:19 he makes another decision based on the meat. And its a HUGE change in plans. Paper wrap versus foil boat. This guy is like James Brown when he was under the name Ted Wright. (Outta Sight).
WOW! Popdaddy! You're going to have my head so big, I'm going to have to buy all new caps...lol. thanks a lot man, we appreciate your support1
so true, adjusting on the fly is a part of cooking man.
Great looking brisket CJ🔥🔥🔥
I appreciate it BW!!
DAM BEST BRISKET I HAVE EVER SEEN 💯🔥🔥🔥🔥
Much appreciated Jorge, couldn't ask for much more!
@@mamaandpapajoe 💯🔥🍻
gawddamm! killin it bro!
Thanks a lot Dank, appreciate you watching.
Great cook! Lets go Rams.
Hell yes Larchin... Lets Ram em! Thanks for watching.
Guess I need to get on the boat!
You definitely have to give this one a shot Kev, the best of both worlds.
As always, superb job from start to finish. If you wouldn't mind telling me how long did you rest your brisket for and did you completely cover it or did you leave it in the foil boat. The reason I ask is because that bark, man that bark didn't scrape away or crumble when you cut into it. I am certainly learning from you and I (we ALL) thank for taking the time to put out the type of videos that you do.
Thanks and great question James. I forgot to mention that. Right off the pit and piping hot, I covered the brisket with foil on that sheet tray. I did not seal completely because I wanted steam to be able to escape. From there I simply stuck it in a COLD (not turned on) oven for right about 3 hrs.
That brisket is $! Good job brother
Thanks bro, it really came together!
@@mamaandpapajoe does it affect cook time in your opinion?
@@2LiveQ-Tx I see no difference John.
Darn good looking brisket CJ!🤘
Much appreciated Joe!
Hello Papa Joe. I just found your channel. I have cooked lots of Briskets and watched hundreds of videos, but that was the most beautiful brisket I ever saw. Questions please: No water in your WSM water pan right? What made you decide to boat instead of wrap? Thanks! Scott
Hey Sott, I've never used water in the pan. I always create a shallow bowl with aluminum foil to catch drippings (kind of an air heat sink). I love to experiment and choosing the foil boat sped up my cook time and gave me the maximum bark/crust.
Competition worthy brisket. Will you do a video on how you setup your WSM?
Thanks Maurice, I've got a WSM brisket vid coming in about 2 weeks. I got you!!
@@mamaandpapajoe Salute, appreciate you. I'll keep an eye out for it.
That looks amazing man! New sub definitely.
Question: how did you let it rest? Just left it over the counter?
Thanks!
Thanks for the sub Hector! I loosely covered it in foil and rested it in my oven. COLD OVEN, NEVER TURNED ON!
Nice job CJ out of curiosity did you weigh the brisket before and after you trimmed it?im curious to know how drastic the drop in weight was,as I typically lose around 5 pounds or so when I trim mine
Hey Chris, I didn't weigh this particular brisket but in the past it's been about 3-5 lbs trimmed off. Better to trim pre-cook as opposed to post cook with all that seasoning and bark. I didn't lose an oz after slicing.
So pretty, excellent cook but you lost me at coffee. Bearded Butchers put out some good stuff too
lololol.... Don't worry, the end product doesn't taste anything like coffee!
coffee rubs are amazing
Nice brisket! How did you rest it? Did you wrap it up for the rest?
Thanks for watching ML. I loosely covered it in foil and placed it my oven. The oven was not turned on.
Hey CJ, just found you and mama! Great videos. Quick question, did you, do you, put water in the WSM water pan? A lot of debate on that and was wondering where you stand. Thanks!
Thanks for subbing Ron! I never put water in the water pan. I do cover it it foil and shape the foil like shallow pan to catch juices and make clean up easier. I feel like it is a bit of an air heat sink.
@@mamaandpapajoe Thanks so much! That was my thought as well. Looking forward to taking a deeper dive into your posts.
Very nice looking brisket, have you ever done a foil boat brisket for a comp?
No Fatboy. Foil Boat gets you a firmer bark and a slightly firmer texture. Comp briskets have to be a lil softer in texture.
@@mamaandpapajoe gotcha
What combination of charcoal/wood chunks did you use?
I usually go with Pecan or Hickory Jason, thanks for watching.
Denny O here,. Just curious, When you started to slice into the point, you dived it in half and continued to keep slicing parallel to the the flat cut? Are you teaching a new method? Most quarter turn and slice again or chunk them into burnt ends. I passed on a message to the Perkins brothers with a link to your RUclips video for you. Anyway, Love the content!!
Hey Hawkeye, thanks a lot. There are so many ways to skin this cat. There are not right or wrong when it comes to the slicing. In this case, the brisket is point up. I chose to showcase the point by cutting across it. Nothing new.
How did you rest it? Did you leave it in the foil boat or wrapped it completely ?
I forgot to mention that. Right off the pit and piping hot, I covered the brisket with foil on that sheet tray. I did not seal completely because I wanted steam to be able to escape. From there I simply stuck it in a COLD (not turned on) oven for right about 3 hrs.
Did you notice any time difference with this boat method? Just wondering since it’s not completely wrapped like the usual complete tightly wrapped “braising” process
It was not in that boat as long as I thought it would be. I'll tell you it locks that bark in. Based on how hot your fire is or where it is coming from, I'd add some liquid to the boat.
What knife are you using
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All I need now is a flour tortilla and some avocado salsa. Kill it bro.
Dammit.... that sounds good dude!
PS: Was that the 18.5" WSM?
Thanks for watching Scott, that was the 22.5.
Thanks you sir! I'm gonna be smoking one for my granddaughter's birthday in a few days. Always fun. Thanks again, Scott@@mamaandpapajoe
Good cook my brother?👍🏽👍🏽👍🏽👏🏾👏🏾👏🏾 Do you prefer foil boat or wrapped in butcher paper? And do you think foil boat can be successful without trimming a brisket? Please comment back and let me know your opinion on this?
I'm sold on the foil boat. It's the only way I cook briskets at home now. I'm not sure how well it would work with an untrimmed brisket. That would be a heck of a lot of fat to render.
@@mamaandpapajoe thank you very much, I'll trim it😄👍🏽