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Which BRISKET method is BEST? | Foil Boat v Goldee's Secret v 190 & Hold
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Күн бұрынWhich of these brisket methods is better? Let's find out.
Videos cited in this video:
Mad Scientist BBQ: / madscientistbbq
- Comparison Video: • Texas Top 10 Brisket S...
Chud's BBQ: / chudsbbq
Jirby BBQ: / @jirbybbq
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Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
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@SmokeTrailsBBQ 11 ай бұрын
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
@ChudsBbq Жыл бұрын
Foil Boat For the Win!!
@SmokeTrailsBBQ Жыл бұрын
Can't beat the bark that's for sure.
@jirbybbq Жыл бұрын
It’s a top 5-6 technique for sure!
@strickstrick2005 Жыл бұрын
It is the only way I do my brisket, I add some talow on top and melts as it cooks.
@jamesgalbraith5011 Жыл бұрын
I sense some competitive vibes between Jirby and Bradley 😏
@soumynonareverse7807 Жыл бұрын
Just so Bradley will see this, what if you'd smoke it till 175, foilboat it till 190 and do an overnight rest afterwards?
@smokescouts Жыл бұрын
I’ve done 8 briskets in the last 6 weeks testing all these methods, so this was perfect timing! I agree if you can cook it evenly by rotating it so the point doesn’t get mushy, you can have the best results cooking it to completely done. I really thought it was helpful how you described what’s over cooked vs. the prime rib taste.
@SmokeTrailsBBQ Жыл бұрын
That's awesome! Yes I'm starting to form a really contrarion opinion about brisket. The lower its finished (below 190) the more I seem to like it. I'm sick of pot roasty bland brisket.
@doctordice5367 Жыл бұрын
Are you cooking your brisket all the way to the 185 to 195 degrees before you wrap it and put it in the pan, or do you wrap it at some point during the cooking process, and then take it off and rewrap it and put it in the pan?
@joer1757 Жыл бұрын
@@SmokeTrailsBBQ Collagen and fat render from 160 to 185, Water begins to steam (known as a slow simmer on a stove top) at 185. so theoretically, one could pull and wrap any meat at 185, and stick it in a 185 oven for hours to finish. I guess one could even overcook the meat if left long enough
@Scotforjesus Жыл бұрын
How did you hold the foil boat brisket until noon the next day? It looks like you take it out of the foil boat directly to the cutting board. Did you rest it in the sous vide holding chamber in the boat? At what temp?
@melschevelle 4 ай бұрын
Not a fan of the Goldie’s rest. I think there’s more to it than they say.
@RipitRon Жыл бұрын
Changed up my Method a year or so ago that is a hybrid of these. 1) Smoke at 180 for the first 2 hrs (Dirty Smoke) 2) Smoke at 255 until brisket comes out of stall in a foil Boat 3) Wrap in Butcher Paper with Wagyu Beef Tallow top and bottom Until right feel and temp (Usually this is 198-202 degrees) 4) Pull from paper 9Save Dripping and let rest for 15 min then wrap in Foil and pour juice over brisket before closing and rest it at 160 degree's for 10 hrs Lots of steps yes but IMO you get the best of all of these and worth the effort
@HOMECOOKLONG Ай бұрын
I mix the Goldees with the 190 long hold method, never fail me, i get PERFECT brisket everytime. No wrap No sprtiz pull at 187-190, never over 190. Then rest open on the counter to 165 wrap with tallow in foil and hold at 150f for 12-20 hours, depends on serving time. Very simple, very straight foward, all my brisket cook now is open the lid 3 times only. at 6h roate, at 187 check if done, if not then at 190 PULL time. The easiest smoke nowdays
@braddixon3338 Жыл бұрын
Well I'm sure Brad at ChudsBBQ loves you now! I like your honest evaluation and results summation for the three methods. For me, because I'm no pit master as I only cook one or two briskets a year, I'd go with the easiest. Your notes of the prime rib flavor and tenderness won me over.
@alfromtx245 Жыл бұрын
A couple of weeks ago, I met a friend for lunch at Goldee's. I was very impressed. Probably in my top 2 for the Dallas/Fort Worth area. If you're even in the area, you should definitely check it out. About a week later, I tried the Goldee's method on a brisket. It was a select brisket, so I didn't push the temperature too high. Maybe around 225-240 for most of the time. It stalled out around 190 for maybe 3 hours, then finally began to increase. Both ends were tender when the flat reached 195. I'm not used to a brisket feeling crispy on the outside, but still having that "jiggle." But this one did. After the rest, it was amazing. It would melt in your mouth. I think having it set up to where the heat was flowing across the fat cap really helped. Anyway, thanks for the video!
@danblacksher6289 Жыл бұрын
You just can’t beat the foil boat method for the bark. Just incredible results for me.
@SmokeTrailsBBQ Жыл бұрын
First time trying it on an offset and I was impressed. Things I noticed are that it cooked slower in terms of temp but got more tender faster in the flat anyway, probably from braising in its own juices.
@jonbuettner270 Жыл бұрын
I did kind of a hybrid version between the foil boat and your method. I foil boat wrapped it about 170° and pulled it at 190°. I let the brisket in the foil boat come down to 165°, put it in a pan, poured half my drippings (from the pan underneath) pit a shear of butchers paper on top of foil boat and crimped it back up (so top is butchers paper on top is crimped up with the foil on the bottom), and then poured rest of drippings on top of butchers paper. I then did the 1/2 cup water and double foiled wrapped and did 16 hr rest at 150° in my oven. It was awesome. I am loving your method. It takes the guess work out of the equation. Thank you for all your experiments. You are my go to guy on brisket for sure.
@jonbuettner270 Жыл бұрын
Best flat of the whole Packer I have done yet. Very moist.
@toxin7883 Жыл бұрын
Just being honest, a 190 and hold method brisket on a pellet smoker is better than 90% of the brisket you will get from a restaurant. The other 10% is the cream of the crop restaurants. You certainly aren’t going to disappoint your friends and family with it. I hold mine at 170 cuz that’s what my oven goes to and it works just fine.
@dank9288639 6 күн бұрын
how long do you hold it for at 170?
@chrishull8707 Жыл бұрын
I learned so much in this video. Like how to evaluate my brisket, bark, fat, smoke ring, and meat tenderness. Thanks.
@bbqdrew4301 Жыл бұрын
Excellent video! We need a Part 2 for this, a sudden death between the Foil Boat and Foil Hold. Keep up the good work, been learning a lot from your channel.
@Buford_T_Justice1 Жыл бұрын
Your commitment to quality and complete and total devotion to BBQ nerdery is quite impressive and most commendable. I really enjoy your videos.
@cahoonm 11 ай бұрын
I really respect your critique of your smoking methods. That is only way one can get batter. Growing up here in Texas in 1960's there was an old BBQ place called Linemans. We would drive up to it all dirt driveway. Get out and order by the pound at window. Go home and be in heaven. I don't know if it was because i was 112-4 then or what, but that was the best brisket i ever had. I remember it had a beer-onion taste. The bark was amazing. Anyway it was awesome
@FloridaRaider Жыл бұрын
I appreciate how thorough your review is.
@SmokeTrailsBBQ Жыл бұрын
Thanks!
@bretromberg9065 3 ай бұрын
BEST VIDEO EVER ............. There is no way possible to sum it up better then this 👍👍👍👍👍👍👍👍👍👍👍
@warrior8783 Жыл бұрын
I’ve been eating/bbqing brisket for a LONG time and I just miss the days when I would go to the store and would get fajitas and brisket at an affordable price before they became so popular - hi from Texas.
@user-ze6gy3tc9n 10 ай бұрын
I love this video but wish you would have used a larger smoker that would have allowed all three briskets to cook the same. Because of that, there were differences in the cooks that can't be fairly compared.
@tennislimes Жыл бұрын
No words; I can simply appreciate your honesty.
@Bouje411 Жыл бұрын
I remember over at mad scientist he did a “hybrid” foil boat where he wrapped in butcher paper in a foil boat. Need to go back and watch. Maybe that’s a “happy medium” between the great flavor with foil boat and tenderness of the 190 and hold.
@ronknight779 9 ай бұрын
Nice comparison of the three different methods
@g-keys7078 Жыл бұрын
After watching your 190 & hold video and mad scientist’s recent shootout video, I’ve decided to try a hybrid of the foil boat and 190 & hold methods. The reason being I think the foil boat will help protect the edges and pulling it off at 190 will avoid pot roast territory. I’ll let you know how it turns out!
@SmokeTrailsBBQ Жыл бұрын
Good idea. I think that could work well.
@amiradib1007 Жыл бұрын
I literally did this last weekend. I boated it around 160, moved it to the oven until 191, then foil wrapped at 150 for 9 hours. Came out excellent.
@g-keys7078 Жыл бұрын
@@amiradib1007 awesome that’s great to hear!
@jessegriffith6401 Жыл бұрын
Exactly what I'm doing, pulling 190-195 to cool and then rest in the boat.
@ryanchernochan9366 Жыл бұрын
I knew you were gonna do this video based on your past video explaining the over night hold. Was waiting for this! Thanks
@canadian_coffe_guy4690 Жыл бұрын
I been smoking on a Kamado joe the last few months and also really appreciate the foil boat method. I ramp up my temps at the end of the cook to help render the fat cap nicely. Great video!
@homevalueglass3809 Жыл бұрын
Same, I jack it up to 300 last couple hrs and pull it at 195 or so then rest it.
@brandonkrupala4902 Жыл бұрын
This is a fantastic video. I wonder if you took the foil boat brisket off at 190 then started your 12 hr heated rest if that would get you the more ideal tenderness.
@SmokeTrailsBBQ Жыл бұрын
That's what I'm thinking. If there's a way to get the bark of the foil boat but pull it earlier in temp and holding. Worth trying
@DavidWilson-vq7fl Жыл бұрын
I enjoyed the video! Kudos to you for trying new methods and grading them fairly.
@dennisbower Жыл бұрын
I cooked my first brisket ever a couple weeks ago on my OKJ Highland and used the foil boat. It was delicious, with the carmel color fat, but almost too fall apart - one step away from shredded beef. I think I’ll try your wrap and hold next, looks more forgiving. Thanks for a great video!
@wardad5628 Жыл бұрын
If you overcook they tend to fall apart.
@joecapelli6454 Жыл бұрын
I recently cooked a 20 lb. WAGU Black Brisket for 10 hours at 250 degrees in a Big Green Egg XL. I used a Drip pan with a 50/50 mixture of Apple Cider Vinegar and Water. I spritzed it every hour, with the same 50/50 mixture. I used Oak & Hickory Large Lump Charcoal, with Mesquite for smoke. I took the brisket out of the Egg at 205 degrees and rested it until the internal temp dropped to 170. I wrapped the brisket in Butcher paper with WAGU Beef Tallow, and placed it on a wire rack inside a deep aluminum pan. I added some 50/50 mixture to the pan and sealed it with aluminum foil. Then I placed the pan containing the brisket in an oven at 160 degrees for 12 hours. So from start to finish, this process was about 27 hours. The brisket turned out incredible. Both the Flat and the Point were super tender and juicy, and everyone that normally eats what I barbeque, loved it, and I thought it was the best brisket I ever ate.
@jessegriffith6401 Жыл бұрын
Have done other waygu briskets before? I feel like the quality of the meat was the true winner! Not that you're cook wasn't good too...
@spinedoc893 Жыл бұрын
I do a hybrid version where I put it directory on the smoker until the bark is where I want it then I wrap it completely in foil for a few hrs then open the foil like the boat until its ready to rest. I've never done this but i know people who just smoke uncovered til the bark is done then wrap til its ready to rest. When you take it off let it sit on the counter with the foil open for 20-30 min (til it stops steaming) then put in your cooler or oven to hold.
@pierre.alexandre.garneau Жыл бұрын
I really struggle with the flat with my pellet grill, I always wonder if I shouldn't cut the brisket in half and cook them separately and use the flat for a sandwich instead. The Canadian cold seems to not help my fire pit to stay that warm for a perfect cook. Anyway!! I like the idea of a beginner brisket thanks for the video
@teamturner3933 Жыл бұрын
There’s really no downside to separating the point and the flat. Like you said it will help you cook each one to the correct doneness. If you do that you might finally end up with a brisket that has a flat cooked to perfection. I’d say give it a go! There’s also videos out there where folks have done this as well. Good luck!
@SmokedReb Жыл бұрын
Great approach to this video. You definitely made me want to cook up a brisket.
@SmokeTrailsBBQ Жыл бұрын
Thanks man!
@hbrown9345 Жыл бұрын
Enjoyed the watching the 3 methods. I may have missed it, but I think another variable is whether these briskets were choice or prime. I believe these variables impact which method works best. thanks
@SmokeTrailsBBQ Жыл бұрын
They were all choice.
@nates9321 Жыл бұрын
Great, thorough video as expected. Now I need the hookup on the 10 year special reserve Crown Royal that's only available in Canada. Grabbed some when I went to London, Ontario, just didn't grab enough!
@SmokeTrailsBBQ Жыл бұрын
Haha! Yea it's pretty good. I like the northern harvest edition too
@latamusx Жыл бұрын
Ok Steve, I don't know if you will see this, but thanks for introducing me to this hold method. I watched your video on it a few weeks ago, and in that time I have gone to work with it. After watching the ghee video where you brother liked the hold brisket, but thought it was dry, I wanted to truly make this a perfect method for all. I believe I have done it. Mixing the hold method with my juicy juicy method. Tonight my friend, my family ate what I can only describe as the perfect brisket. I would like to discuss it with you let you test it and see what you think. Let me know best way to contact you if you are interested. Thanks again for all your videos. Keep up the great work. 👍
@Ty-uz5pd Жыл бұрын
You have to let us know what the double juicy method is
@dylanconrad6930 Жыл бұрын
If you’re going for the sous vide method why not just vacuum seal the brisket in the tallow wrapped paper and submerge the meat? You’d be ensuring the temp stays consistent and could easily add more water to ensure you don’t have to keep replenishing as the water turns to steam
@tonyurquhart7130 Жыл бұрын
I was thinking the same. I just tried it. Chud’s had a recent vid. I followed him doing foil boat to 205 and then rest for 45 mins and vacuum seal and sous vide bath at 165 for 12 hours. The end result bark was still crispy. It was a tad overdone. Next time I will pull early at 190ish.
@barnold62 4 ай бұрын
Been to Goldees. Those Pitmasters have it down! They smoke about 50 briskets a day and they are all consistent and unbelievable. Also Goldees said the foil boat method they couldn't stack them that way while resting....they are a restaurant. Bottom line there is more than one method to get the same results.
@CoD_Maj3st1k Жыл бұрын
Good on Goldees bbq and Chuds to share their process to the community. We all want to get better. Find newer & better methods to produce better bbq. It will push others to get better. It also brings the expectation bar up in texas bbq. All goods things.
@SmokeTrailsBBQ Жыл бұрын
Yea! I love when people share because it levels the playing field and raises everyone's game.
@Smoke_N_EmbersBBQ 26 күн бұрын
@smoketrailsbbq loved this video. Ive been a fan of the foil boat because of the crunch bark. I need to get a long rest device soon.
@SmokingDadBBQ Жыл бұрын
Great head to head
@dannytrieu6104 Жыл бұрын
I just tried foil and hold last weekend
@Draft2win Жыл бұрын
My question. What do you do with all the briskets you cook? Appreciate the channel and knowledge. Love the testing and trials. And science behind it. Keep up the awesome experiments.
@SmokeTrailsBBQ Жыл бұрын
Neighbors, family etc. I hang with friends every other wed and feed them bbq. Thanks!
@Draft2win Жыл бұрын
@@SmokeTrailsBBQ Damn. I’d love to be your neighbor. I cook my briskets to about 165ish. Paper rap them to 203ish. Vacuum seal them. And sou vide them at 165 for 12 to 15 hours. Absolutely amazing. Love to see your take on that.
@SmokeTrailsBBQ Жыл бұрын
@@Draft2win I've done something similar. Really amazing results. The bark isn't stellar though
@Draft2win Жыл бұрын
@@SmokeTrailsBBQ No. not the crunchy crusty bark. But flavor and tenderness. Spot on. And the tallow that forms. Pour that on top. No one seems to mind the crunchy crust. But love your work and would love to do a completion beside you if your ever in NC.
@SmokeTrailsBBQ Жыл бұрын
@@Draft2win maybe one day!
@carltonmisquith 10 ай бұрын
Thank you so much for doing this . Always wondered but never had the time .
@alexvids9232 3 ай бұрын
Plus a big investment
@tclaw1406 Жыл бұрын
I don’t over analyze any brisket I cook. I’ve cooked them on a pellet grill, offset smoker, Akorn grill, and more lately an Oklahoma Joes Bronco. I’m going with the Bronco or OKJ Highland!!
@gregwilliams2066 Жыл бұрын
Do you have a favorite? My pellet doesnt give me much smokiness even at low temps and tube. My egg gives decent smoke. Havent tried offset. Kinda would like gravity smoker
@morselandcrumbs5551 Жыл бұрын
Awesome video. I do the butcher paper with smoked wagyu tallow method...super satisfying
@SmokeTrailsBBQ Жыл бұрын
I've never tried smoking tallow. Great idea
@morselandcrumbs5551 Жыл бұрын
@@SmokeTrailsBBQ dude the flavor is too amazing. I vacuum sealed it and froze it. My entire freezer smells like incredible smoked bbq!
@WHSuperman2005 Жыл бұрын
@@SmokeTrailsBBQ Jeremy Yoder preaches it.
@SmokeTrailsBBQ Жыл бұрын
@@WHSuperman2005 I'll go check out his videos on it
@chipsammich2078 Жыл бұрын
Best I've ever had was with Wagyu tallow
@KurtStoll 6 ай бұрын
Has anyone tried using a store-bought foil pan instead of a custom-shaped foil boat for the foil-boat method? If so, how did it turn out?
@dank9288639 6 күн бұрын
that's what I'm trying to find out too lol
@Arlong1776 Жыл бұрын
What a thorough experiment, very nice work
@andrewgoolsby7574 Жыл бұрын
One of my favorite briskets I have ever smoked was started on an offset smoker and then moved to a pellet smoker with a foil boat about 6 hours in, or just coming out of the stall. Then once you are getting within 1-2 hours of finishing (190ish) wrap it in heavy duty foil double layered and pour all of the juices from the boat into it. I really think all methods have their merits, don't think of it as this is better than that... every method is just another tool in your belt when you need it.
@OffsetRookie Жыл бұрын
Well done! I've definitely enjoyed the foil boat method as well recently.
@ALRM1 Жыл бұрын
I use the Foil Boat method and I get great feedback every time. Chud's Foil Boat method is a winner IMHO.
@rxw5520 Жыл бұрын
If anyones interested, those cheap master built electric smokers that go down to like 100F are on Walmart website for $88. Super cheap for a holding oven.
@SmokeTrailsBBQ Жыл бұрын
Wow that's a good deal
@rxw5520 Жыл бұрын
@@SmokeTrailsBBQ they’re the manual “knob” ones but I think they still go down to around 100F
@mattroberts7199 Жыл бұрын
What if you used the same paper and foil hold but pulled higher than 190 to get better bark? Maybe pull at 195 or even 200? And perhaps hold for less time
@lamarwilliams185 Жыл бұрын
I was just watching “ are you making these 100 Brisket mistakes”. I had an idea earlier for myself to start a KZfaq channel. You did exactly what I thought of in that video. It is to show people how to use each type of cooker and talk about the strength and weaknesses of each while cooking. I will give you until the end of the year to start making videos. I only know how to maintain a in ground pit and a slow N Sear. Never used a vertical smoker or stick burner. I also know temperature inside out and cooker thickness along with space plays a part. You have more toys than me and experience. That’s why I think it would be better if you do it. I’m going to copy this and put it on Jeremy, Guda, harry, baby back maniac channels and see if they make it happen.
@mackducky Жыл бұрын
I do foil boat with paper, but, since I'm not able to rest for long periods of time, I do what you say in other video. As soon my brisket is probe tender, it goes directly to the fridge, the next day gets reheated low and slow.
@TeamEmperor Жыл бұрын
The yellow fat render on the foil boat is thicc
@SmokeTrailsBBQ Жыл бұрын
Oh yeaaaa
@jheasley2 Жыл бұрын
For a pellet smoker, do you go to 190 on the flat or the point? I cook it fat side down on the pellet grill, but the difference between the flat and the point can be as much as 15 to 20 degrees. I always want to pull it when the flat his 190 but then the point isn’t up to temp. Thoughts? Thanks!
@johnnyblackerby7831 Жыл бұрын
Looks like I'm trying the foil boat this weekend😅
@SmokeTrailsBBQ Жыл бұрын
It'd a great method!
@markbarba625 Жыл бұрын
Awesome video. Also, anyone else get nervous over the right cut brisket looking like it would tip over and fall? 😆
@07boboboy Жыл бұрын
I tried the foil boat method and the bottom half was too pot roasty. I then tried the 190 wrap and hold and that one came out awesome. Granted it was a wagyu brisket so I don't know if that was the reason or not. Want to try the 190 again with a prime and see how it turns out
@BehindtheGarageBBQ Жыл бұрын
Great comparison cook, that foil boat is definitely a game changer , thanks for sharing brother!👍🍻😁
@FaithMerino1 Жыл бұрын
I think you should have consider the look of the slice cross section into your appearance scale. it was great video! Thank you
@georgevu200 Жыл бұрын
Best look briskets! Thank you.
@Jason315NY 11 ай бұрын
Have you tried say 200 n hold in wrapped tallow paper in aluminum foil?….if so how did it come out? Any preference?
@josephdotson6208 Жыл бұрын
Everyone has the style in Texas on cooking brisket but nice details was born and raise in Texas some do boat style some like me put it in a foil pan and cook it that way so it how ever you want to cook the brisket to me it how slow you cook the brisket and how fast you cook your brisket is how good the brisket is the best comment I can give is heavy smoke give you a lot of smoke Flavor and light to no smoke give you smoke flavor but not as much that my comment
@bradrobbery788 Жыл бұрын
learning heaps off this channel thanks!
@rassanhines8611 Жыл бұрын
What did you use as meat? Prime grade? creekstone farms prime? choice? etc
@SmokeTrailsBBQ Жыл бұрын
Choice
@rassanhines8611 Жыл бұрын
@@SmokeTrailsBBQ thanks for quick reply! great content!
@CoolJay77 Жыл бұрын
Great comparison. Daniel Vaughn as well seemed to prefer the foil boat method in the Mad Scientist video. I had done foil boat couple times, I quite like it.
@mhammer5 Жыл бұрын
I was surprised the boat one that you said was headed towards the pot roast y spectrum won.
@onehandclapping3094 3 ай бұрын
Suggestion. Cut the point off when it’s ready. Leave the flat on til ready. Don’t have to remove the whole thing at once
@crypkripke5206 Жыл бұрын
I would like to see you try rendering the 190 degree fat cap a bit extra once it is taken off the grill. Perhaps a broiler for a couple of minutes or a searzal or grill gun at a distance would do the trick? I think you could get that caramel color without overcooking it.
@512TexasRed Жыл бұрын
I believe the foil boat flat was drier because it was on the top rack in a hotter environment.
@christinejchannel Жыл бұрын
Thanks for sharing! Stay healthy and happy
@robertgruen2088 Жыл бұрын
To render the fat better with the 190 and hold you could try cooking it hotter, like @ 300 degrees. I think you also compensate by dropping your pull temp down, maybe 180 / 185...
@derrickhotard9926 Жыл бұрын
The yellow rendered fat adds so much flavor
@Waisonian Жыл бұрын
Redo redo! I suppose ideally, you'd have three of the same smokers to do thus but... That just sounds fiscally unreasonable! Great video!
@allanminter4191 Жыл бұрын
Great video!! Why not try your 190 hold method but instead of wrapping..foil boat and hold in your oven in the foil boat? Perhaps it will carry the cook over while still leaving the integrity of the bark? Or perhaps 195 since you're not covering the whole brisket
@Bouje411 Жыл бұрын
I wonder also if for the foil rested methods, particularly for the method when you take it off early, if maybe a nice torching at the end might be worth a try to see if it helps the bark.
@blink555 Жыл бұрын
Separating the flat and point would improve cooking control and lessen the risk of overcooking.
@dank9288639 Жыл бұрын
so how long do you rest it at 140?
@magic49r Жыл бұрын
How about separating the point and the flat 1st? I do it all the time.
@SmokeTrailsBBQ Жыл бұрын
Not a huge fan. I like cooking it whole.
@Kberrysal Жыл бұрын
Can you do the 190 and hold. Do it sous vide at 150 for the 12 hours
@SmokeTrailsBBQ Жыл бұрын
Yes. The bark will suffer slightly but it will be good.
@lyleswavel320 Жыл бұрын
Definitely all three look good
@cjr4497 2 ай бұрын
I am a foil boat fan myself.
@cj2282es Жыл бұрын
Great video Steve! Quick question, how did you hold the foil boat brisket? Did you re-wrap it in butcher paper with tallow (I've seen Bradley do that on the Chudd's channel) or did you just put it in the warmer as is boated with aluminum foil (which I've also seen Bradley do)? Many thanks for all your testing and advice!!
@SmokeTrailsBBQ Жыл бұрын
Thanks Chad! It went straight in the warmer (an electric smoker) at 150 uncovered. Still in the boat
@billcole1124 Жыл бұрын
I appreciate your honesty in your journey to perfecting your brisket cooking method. I almost wonder if you combined some of these methods into one. What if you cooked the brisket to around 175 internal temp for great bark formation, then foil boat it until it hits 190-195 internal temp for the extra smoke and fat render, then place the brisket in tallow soaked butcher paper with your 1/2 cup of water method at 150 degrees for 10-12 hours?
@billcole1124 Жыл бұрын
FYI - I tried this over the weekend and had incredible success with a basic USDA Choice brisket. I definitely recommend you try this!
@dank9288639 Жыл бұрын
@@billcole1124 Thanks man!
@lyleswavel320 Жыл бұрын
I tried the complete foil wrap and think it was overcooked after off of smokers and was pot roast texture
@ViewTalay Жыл бұрын
great video as always!!
@brandtmiles2373 Жыл бұрын
The bark on the foil wrap and foil boat should be identical if cooked identically. I mean, logically, doesn't make sense one would be better than the other, as far as bark goes. Anyway, have you yet experimented with tallow vs lard vs duck fat in the wraps? Just curious, love your channel, keep rocking brother!
@jirbybbq Жыл бұрын
They just making stuff up for clicks
@jessegriffith6401 Жыл бұрын
The bark gets softened from being fully wrapped in the foil during the hold. The boat stays uncovered during the hold maintaining the crunchy bark.
@joeboeke4566 11 ай бұрын
What is a lump of taro? I’m a newbie and 2 of 3 cooks were pot roast. The first went off at 190-195 due to lack of time and finished in oven at 300 for 45 min and rested an hour. It was better than the others 203 pull rest 2 hours butcher paper (pot roast)
@2005Pilot 2 ай бұрын
Believe he said a lump of tallow which is what Goldee’s does
@fromobile1 Жыл бұрын
Great video! What’s that electric smoker you use to rest? I’ve been looking for one that goes that low… bass pro shop brand electric smoker?
@SmokeTrailsBBQ Жыл бұрын
It's a masterbuilt 30 inch. Called the sportsman elite at bass pro
@DrMarvo 4 ай бұрын
What is that holding oven called? I see it's from Bass Pro Shop. I don't seebit on their website.
@SmokeTrailsBBQ 4 ай бұрын
The mes
@SmokeTrailsBBQ 4 ай бұрын
Masterbuilt electric
@DrMarvo 4 ай бұрын
@@SmokeTrailsBBQ Thank you
@johndeluca1614 Жыл бұрын
Great video. I just found your channel. I've been looking for a better way (than my oven on lowest 170 setting, or a cooler) to rest briskets a long time, say 6 to 8 hours. The oven seems too hot, and the cooler doesn't hold temp long enough. I'm intrigued by the sous vide "holding chest". Is that something you fabricated or is it available from Anova?
@SmokeTrailsBBQ Жыл бұрын
It's a diy build.
@rocketman7774 Жыл бұрын
I built a warming oven from a Igloo cooler and a Anova Sous Vide. My briskets have come out great - great info - thanks! I was using the butcher paper/tallow method in a foil pan tightly covered. Considerable condensation builds up the inside of my cooler and drips down - foil pan cover is needed to prevent water intrusion. Question: in the video above, when you rested the foil boat brisket, was it in a tightly covered foil pan or open to the elements? Do you get condensation build up and drips in your resting cooler? Thanks for the great info👍👍
@jessegriffith6401 Жыл бұрын
Do you keep your pan fully above the water line or in the water but keeping the water below the edge of the foil pan? At what temp?
@marco785 Жыл бұрын
If I cook thru the stall an hits 195 but not poke tinder. Should I pull wrap an let sit or continue cooking until tender?
@landolfr Жыл бұрын
Here’s a question from someone smoking on a drum. Could I use the foil boat method if I plan to smoke fat down (toward water pans) for most of the cook, then flip it over to fat up after adding it to the foil to render the fat further? Seems like a may be able to achieve a similar result using the vastly different cooker.
@SmokeTrailsBBQ Жыл бұрын
Yes that would mess up the bark a bit from being in contact with the grates but it would work
@landolfr Жыл бұрын
@@SmokeTrailsBBQ Ahhh yes good point, maybe the goldee method of a foil hold would be a better choice for my setup so that the bark doesn’t get effed up and I still get the max fat rendering. Love the channel and thanks for the reply!
@robhrovatin1927 Жыл бұрын
How did you make your sous vide freezer? I have an old freezer I would love to try to do that
@dank9288639 Жыл бұрын
it's easier and cheaper to get a large cooler and turn it into a sous vide
@knarfster Жыл бұрын
How is 190 and paper wrapped easier when you have a complete setup to "Properly" hold it at 150?
@joer1757 Жыл бұрын
Would the same 190 and hold method work for pork shoulder? Or would it be better to bring to at least 195.? Thoughts?
@SmokeTrailsBBQ Жыл бұрын
Yep it works great
@MagicJames58 8 ай бұрын
What if I don’t have a souvey holding device
@bossoholic Жыл бұрын
I inject thoroughly with "extra salty" beef broth (modified). This instills a good natural beef flavor, and distributes a tad of salt within the meat for internal, non bland flavor. Edit: the internal salt also brings out the natural brisket flavor. The broth prevents diluting the beef taste.
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