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Can This Make Brisket Better?? - Foil Boat Brisket
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- Опубликовано: 15 авг 2024
- Brisket can be one of the more daunting cooks for folks to tackle but have no fear, the answer is here! This foil boat brisket method is a great way to go on the Big Green Egg or any other smoker for that matter. It will give the most moist brisket and it will be the most tender brisket you have ever made. The best part is that you can safely do this as a fat cap up brisket in a Big Green Egg!
#Brisket #foilboatbrisket #biggreenegg
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Chapters:
00:00 Foil Boat Brisket
00:42 Choosing A Good Brisket
01:30 Texas Style Brisket Rub
01:42 Where to place a thermometer in a brisket
02:10 Smoking Wood For Brisket
02:27 Fat Cap Up Brisket In A Big Green Egg
02:45 Foil Boat Brisket Explained
03:50 Foil Boat Wrap
05:15 Brisket On The Egg
05:55 Brisket finishing
06:25 Brisket Slicing
I have never made a brisket I liked on my Green Egg because at some I would wrap it. It would then lose the crispy bark and steam out all the mosture and flavor from the meat inside the wrap. I think I will try this again your way with the foil boat. Looks like it will work. Thanks!
I love this method. No gimmicks. No accessories to buy. I usually start off with fat side down. Then when I wrap in the boat I put fat side up.
Yes sir, this method works great!
100% with you on the boat and Kamado’s
I was very impressed for sure.
Looks delicious Ron! You got a good deal on that prime brisket also!
Yes sir! Costco and Sams always have good pricing
Ron thanks for using the Lg GE! During Covid I started playing with doing different types of wrapping or using a AL cooking pan to stop the drying out the bottom and used both foil and paper or Al pans. I found that making a container out of Al foil was best because it was the easies clean up. SDBBQ came up with using two heat defectors which is what I now use plus the foil boat on anything large like brisket, port butt and ribeye roast. And you really need the boat on Elk.
Eggcellent stuff Keith!
Can't wait to try this out tomorrow! Learn so much from the Cpt
I saw yours and it looked amazing!
This is my new go to method for brisket!
We do not blame you
I’ve done this method twice and love it!
Yes sir, it works like a champ!
The brisket looks awesome. I like the foil boat method.
It always amazes me at how great it is. Thanks Jay
Just done a Brisket here wish I knew about this foul boat method. Definitely going to do this on the next brisket
Excellent! Let me know what you think
We hope that you enjoy this video! This foil boat method really amazes us every time!
Does any liquid need to sit below the brisket in a pan until it hits 165? This video covers all the info I have been looking for! Thank you!
@@RG-od1ms no sir. There was no liquid involved in the making of this video.
wish I would have seen this a week ago, will be doing this on my next one
Definitely give it a shot and let me know what you think!
Genius! Pure Genius 🎉
This works like a champion!
Absolutely crushed it bro!
You need to try this TJ, it was pretty amazing
That looks like perfection 🔥🔥🔥
It turns out beautifully every time
@@FOGOcharcoal 60% of the time, it works every time!
@@2Wheels_NYC 🤣🤣It’s quite a pungent aroma….
I am at the point when I watch your videos, Captain Ron, I have to have a bib on and a towel to wipe up the excess drool. Another great cook! Can you explain the different cuts of meat and what they’re good for?
Thank you John, that is the best compliment that there is! That's a great idea for a video, thanks
OK..You talked me into it, captain Ron!! Im trying a small 6 pound brisket at 230 degrees in my large green egg. Fat cap up until it reaches 165 degrees then n a foil boat, fat cap up until it reaches 203 - 205 degrees! can hardly wait!! Fingers crossed! I'll sen you an update when I finish!!
YESSSSS!!! Please let me know how it turned out
How did it turn out
Used to do this method, but realized that traditional butcher paper gives me more satisfying result
Hey, that's cool. We were quite pleased with the results that this method gave
Hey Ron! Just a few questions 1.)What temp did you smoke at 2.) was that a Large bge 3.) how much did that brisket weigh? Thanks! You’re the best!
250°, Yes, a Large and I believe it was around 16 lbs before trimming
He shows the package label right near the beginning of the video. 11.43 pounds.
I've always done fat side up in my egg. I've also seen Chud's BBQ more than once using that foil boat. And also, when I do the brisket, it's in a double indirect setup, like that crazy Canadian running the red grills. So far, they've turned out alright.
Anyways, short story long, I really should try using the foil boat method. See how much it could improve the brisket.
LOL, you can't go wrong following that crazy red grill Canadian either!
How do you rest using this method? I would think wrap in foil (save the juices from the foil boat for serving time), then towels and cooler for a few hours but will that kill the bark?
You could do that or just set it in a good quality cooler or Cambro box just the way it is
I know you have other videos doing briskets by other methods. Can you honestly tell me which is best? I’m new to grilling on the bge. Haven’t done a brisket yet. I need the best way and you are the man to ask.
This is def one of my fave ways. If you’re new (welcome to the addiction) to the Egg, you may want to go with the regular old smoke, wrap at 165-170 and go until ~203, then rest for a couple of hours.
Trying my first brisket this morning. Going with the foil boat method with the fat cap up. Fingers crossed!
Nice! Let me know how it turns out
@@FOGOcharcoal about to slice it now.
@@FOGOcharcoal success !
Juicy and tasty. About to have a domestic dispute for poaching slices!
Hey Captain Ron thanks for the videos been watching for awhile now I also have an extra large Bing Big Green Egg started using the bourbon Barrel chunks smells great soon as you open the bag just wondering does your choco ever go on sale that's my next step I've been using Big Joe not particularly happy but they have the biggest trunks I can find really want to try using Fogo charcoal please let me know if it ever goes on sale
Hey Louis, it goes on sale occasionally but not too often. You should definitely try out the Yellow, Super Premium bag. It has giant chunks. If you order on line and spend > $40, you get free shipping
Down right and patience nothing beats no wrap
Love it!
Looking good 🍻🔥👍
I love this method!
@@FOGOcharcoal done ribs this way, got to keep an eye on the brisket prices and try this out🔥👍
Make sure you remove some of the liquid (leave 1-2 tbsp) on the bottom of the boat. Otherwise the brisket has to much steaming and makes the texture different than what you would expect from a traditional brisket , IMHO..i did this and a huge difference after a couple of runds
Great advice!!! I love when the community helps each other.
Does this work for a smoker?
How long is this cook?
Yes, absolutely. We made it in a smoker! There is a link to the blog and recipe in the description and it covers all times and temps.
Is it necessary to put a water pan under the brisket using this method?
Nope!! No water pan with this at all.
Hi! Do you do you think this boat method will work in hot and fast too??
It should, I'd love to hear your results
Don’t want to go too fast with a brisket fat up in a Kamado grill but two things will protect the meat side. The first thing is what’s called a double indirect setup where you use an additional barrier between the brisket and the coals besides the conveggtor plate. The second thing is you can do what I did the other day. I trimmed my brisket the day before and went ahead and made some tallow to put in a small sauce pan on the smoker. So when I put the brisket in the foil boat I poured a bit over the brisket, but mainly so it would help protect the bottom in the foil. And I used a little more on the board when I sliced it. So juicy! One other thing I’d point out is that your brisket most likely won’t be tender yet at 203* if you cook hot and fast. It might be more like 207* or hotter but It’s done when it’s probe tender, and the faster you cook the longer resting time you need since it’s so hot on the inside. Hope that helps!
How long do you wait after adding the bourbon barrel chunks? By smell, the smoke smells good nearly straight away. Any reason to wait for “clean” smoke assuming your coals are already burning clean?
Honestly, I don't wat very long. Even if there is a bit of white smoke, it isn't enough to notice any difference.
@@FOGOcharcoal yeah - feel like I’ve been waiting too long and losing good flavor. Thanks for the videos and the quick reply!
Why is it that BBQ RUclipsr's always forget to mention their smoker cooking TEMPS and when they change them and to what?
I generally do try to do that. There is also always a full recipe link in the description
Also how long did it take???
I cooked it at around 250° and it took right around Nine hours
@@FOGOcharcoal is that including the resting time?
Just put on my first brisket at 5am and going to use the foil boat method. She's holding steady at 250 so far. Mine was around 14 lbs before trimming.
Will see how this goes. Planning on eating around 6. I saw your comment of 9 hours. I know every cook is different but at least that gives me a time frame .
Always enjoy the channel.
I know it goes by temp and not time. But can u give me a estimate on time ?
Yes sir, it is right in the link to the recipe
What was the plan for all those luscious juices collected in the boat?
I poured some over the brisket when I served it. Other than that, not too much. Any good ideas?
@@FOGOcharcoal
hmm…
I wonder if they would make a good base with a little sherry for some French onion soup.
I am assuming that brisket is good for breakfast also?
Yes!! That would be a very safe assumption
I would add more wood for smokering
OK, that's cool
@@FOGOcharcoal hey overall 😎 epic 🙏
Can you please tell me how in the world you paid $40 for an 11 pound brisket. Just asking for a friend.
LOL, you can tell your "friend" that our local Sam's and Costco both sell Prime brizzies for $3.99/lb
Random thought why not Fat Down till the boat. Fat between the meat and the heat :)
No real advantage to it. Plus, I wanted to cook that bottom as much as possible as it would just be sitting in its own liquids for the whole 2nd half.
Foil boat is the best method imo. Butcher paper is overrated and expensive!
I now want to try it with ribs.
I agree but her papers overrated and expensive. My best briskets have tinfoil around them
Hey Captain Ron thanks for the videos been watching for awhile now I also have an extra large Bing Big Green Egg started using the bourbon Barrel chunks smells great soon as you open the bag just wondering does your choco ever go on sale that's my next step I've been using Big Joe not particularly happy but they have the biggest trunks I can find really want to try using Fogo charcoal please let me know if it ever goes on sale
Hi Louis! It goes on sale occasionally but not very often. If you order it at fogocharcoal.com there is free shipping over $40