I've done the foil boat for all different meats works great. What I do is roll out the length of your 2 sheets in one , fold in half fold the ends then the length crease up the corners. It gives more rigidity and there are no open seams for leakage.
I made a brisket high heat and it came out great. I used post oak, 375-400 degree till temp 167, wrapped in paper, once at 203 rested for 5 hours. All indirect high heat.
I tried the foil boat method on a brisket for my grandsons birthday. It was a huge risk, as you know, but i made the decision at the 165° Texas Cheat. I rested the brisket, in a 150 oven, unwrapped and in the foil boat. My wife said it was the best I've ever made. I won't go back. I've used it on pork shoulders and ribs with fantastic results. No more steamed brisket in foil, and no more messy butcher paper. Try it on a pork shoulder, fat cap up. At 14 to 16 dollars, you can't lose.
Big Thanks for this Video! I am planning to do your 4-2-10 Method for my Friends. But have a question. The Problem is, there is no time to sleep with this method😅 Can i do a Break before the 10 hours. Or can i leave the Brisket for more than 10 hours in the oven? Otherwise i have to start at 02:00 in the morning
Many great BBQ restaurants hold the briskets up to 24 hours. They hold at 145F or 150F in a warming oven. You can hold in the oven the same way. You might want to check the oven temp on the "Warm" setting to make sure you know what it is.
Love your videos! just a question i'll be making my first brisket this Saturday. The 4--2--10 method seems the easiest but does this also work for a brisket that is 1.5--2kg? won't I overcook it like that?
PMX what do you do with all your food after filming? No way you eat all this greatness :) Perhaps donate or freeze or give to the neighbors? Much Luv !!
They put it in a cambro (warming oven), which is the same thing as an oven. All BBQ places put their meat in a warming oven because the meat is usually done at night and they need to be kept warm until serving.
@@macka5515 LOL no they don't, they put it in an oven. No Brisket is going to hold it's temp for 10-12 hours just wrapped in aluminum foil. They are put in an oven where the temp is usually 140-150F to keep the food hot, but stops the cooking. Here is a video where they actually discuss what Goldies does... ruclips.net/video/HNGLHX5bjBg/видео.html
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Doggo needs to star more often in these videos. Doggo likes briskets too. :)
I've done the foil boat for all different meats works great. What I do is roll out the length of your 2 sheets in one , fold in half fold the ends then the length crease up the corners. It gives more rigidity and there are no open seams for leakage.
I actually look forward to these videos 💯 dude knows how to grill and make the meal look amazing!
All three look Amazing!
I hope Morrison is still there. He is probably on vacation.
I made a brisket high heat and it came out great. I used post oak, 375-400 degree till temp 167, wrapped in paper, once at 203 rested for 5 hours. All indirect high heat.
#4 Guga’s deep fried in bone marrow.
I came across that video man it looked amazing!
Maybe you saw my comment or maybe you didn’t, but you nailed the pronunciation of Worcestershire sauce! Cheers!
I tried the foil boat method on a brisket for my grandsons birthday. It was a huge risk, as you know, but i made the decision at the 165° Texas Cheat. I rested the brisket, in a 150 oven, unwrapped and in the foil boat. My wife said it was the best I've ever made. I won't go back. I've used it on pork shoulders and ribs with fantastic results. No more steamed brisket in foil, and no more messy butcher paper. Try it on a pork shoulder, fat cap up. At 14 to 16 dollars, you can't lose.
You make it look too easy! 👍
Big Thanks for this Video!
I am planning to do your 4-2-10 Method for my Friends.
But have a question.
The Problem is, there is no time to sleep with this method😅
Can i do a Break before the 10 hours.
Or can i leave the Brisket for more than 10 hours in the oven?
Otherwise i have to start at 02:00 in the morning
Many great BBQ restaurants hold the briskets up to 24 hours. They hold at 145F or 150F in a warming oven. You can hold in the oven the same way. You might want to check the oven temp on the "Warm" setting to make sure you know what it is.
4-2-10 Pulled Pork, does it work 🤔?
Interested!
I don't know....But I'm definitely going to try it myself! :)
I like the first method
Excellent!
Love your videos! just a question i'll be making my first brisket this Saturday. The 4--2--10 method seems the easiest but does this also work for a brisket that is 1.5--2kg? won't I overcook it like that?
I want ‘em all 😋😋
What type of briskets are you using? Prime or Choice?
If we want to eat at 15:00 h, what would be your choice - keeping it at 65 degrees for 15 hours or let it cool down and warm up before?
Best way to cook brisket….MY WAY! 😂
Where do you place your MEATER in the point or thickest part of your brisket?
i want to see what happens if you combine the 4-2-10 goldees and foilboat methods
Where’s Morrison?
PMX what do you do with all your food after filming? No way you eat all this greatness :) Perhaps donate or freeze or give to the neighbors? Much Luv !!
Hey Pitmaster, can you tell me what is the brand of your termometer that you control with your mobile please?
Meater
@@Repelsteeltje12000 thanks you
What if like mine ur bbq doesn’t have a lid???
This whole video is a “micro aggression”🍽
Brisketeers........ 🙂
It’s not always about hours cooking. If the brisket isn’t probe tender good luck eating that meat 😂
😋😋
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Hmmmm
i guess this guy doesnt rest his brisket at all
Such a shame he fired Morrison. He was a much needed component.
Goldies don't put it in a oven!
They put it in a cambro (warming oven), which is the same thing as an oven. All BBQ places put their meat in a warming oven because the meat is usually done at night and they need to be kept warm until serving.
@@Trblmkr07 they wrap it in foil and put in a cooler!
@@macka5515 LOL no they don't, they put it in an oven. No Brisket is going to hold it's temp for 10-12 hours just wrapped in aluminum foil. They are put in an oven where the temp is usually 140-150F to keep the food hot, but stops the cooking. Here is a video where they actually discuss what Goldies does... ruclips.net/video/HNGLHX5bjBg/видео.html
@@Trblmkr07 I've seen them wrap it in foil then into a cooler!
@@Trblmkr07 that's not an oven dude.....thanks for proving my point👍
Number 5 sam the cooking guy’s…. Shirt