julia_fisher28•3mo agoMost Upvoted

I always thought wrapping brisket was a waste of time until I tried the foil boat method

For years I was a no-wrap guy, proud of my bark and sure that any foil would just steam the meat. My briskets were good, but the flat always dried out a bit, especially after a 14 hour cook. Then I watched a video from a pitmaster in Lockhart who swore by the foil boat trick, where you only wrap the bottom and sides, leaving the top exposed. I tried it on my last brisket, putting it in the boat when the internal temp hit about 175. The result was crazy. The flat stayed super juicy because it sat in its own juices, but the point and the top of the flat kept that hard, crunchy bark I love. It was the best of both worlds and my family said it was the best one I've ever made. Has anyone else switched to this method and noticed a big difference in moisture?

3 comments

3 Comments

sagesingh3mo ago

Switched to foil boats, never going back.

mark_hernandez1223d ago

My buddy at work was telling me about foil boats the other day, said his chicken thighs come out way more even compared to just laying them flat on the grate. He works at a bbq supply shop so he sees a lot of people switching. The crispy skin thing is real from what he described, especially if you poke a few holes so the fat can drip down. I guess the raised edges let the heat circulate better underneath or something. Might try it next time I do drumsticks.

felix_coleman873mo ago

What's the biggest difference you've noticed? I'm curious if it's mostly about easier cleanup or if the food actually cooks better (like crispier skin on chicken or something).