Can This Make Brisket Better?? - Foil Boat Brisket

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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
Full RECIPE and blog here --- www.fogocharcoal.com/blogs/co...
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FOGO Super Premium Charcoal- bit.ly/SuperPremiumBrisketBoat
FOGO All Natural FireStarters- bit.ly/3RDKmtE
Bourbon Barrel Smoking Chunks- bit.ly/BourbonFoilBoat
Boning/Filet Knife- bit.ly/boningfoilboat
Meater+ Wireless Thermometer- bit.ly/Meaterfoilboat
X-Long Grill Tongs- bit.ly/LongTongsFoilBoat
Grilling Heat Gloves- bit.ly/GrillGlovesFoilBoat
Brisket Slicer Knife- bit.ly/brisketslicerfoilboat
Orange Nitrile Gloves- bit.ly/orangeglovesfoilboat
Fifth & Cherry Cutting Board- fifthandcherry.com/?sscid=61k...
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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

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Опубликовано:

24 июн 2024

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Комментарии : 91

@D2uned Год назад

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!

@SmokingDadBBQ Год назад

100% with you on the boat and Kamado’s

@FOGOcharcoal Год назад

I was very impressed for sure.

@southern_traditions_bbq3335 Год назад

Can't wait to try this out tomorrow! Learn so much from the Cpt

@FOGOcharcoal Год назад

I saw yours and it looked amazing!

@LICENSETOGRILL Год назад

Looks delicious Ron! You got a good deal on that prime brisket also!

@FOGOcharcoal Год назад

Yes sir! Costco and Sams always have good pricing

@CptnRon302 Год назад

This is my new go to method for brisket!

@FOGOcharcoal Год назад

We do not blame you

@BBQ_Beto Год назад

I’ve done this method twice and love it!

@FOGOcharcoal Год назад

Yes sir, it works like a champ!

@johnjones-sv9pe Месяц назад

wish I would have seen this a week ago, will be doing this on my next one

@FOGOcharcoal 29 дней назад

Definitely give it a shot and let me know what you think!

@Keith80027 Год назад

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.

@FOGOcharcoal Год назад

Eggcellent stuff Keith!

@chaddombeck Год назад

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.

@FOGOcharcoal Год назад

Yes sir, this method works great!

@cannonsbbq Год назад

Absolutely crushed it bro!

@FOGOcharcoal Год назад

You need to try this TJ, it was pretty amazing

@johnbelvedere5040 Год назад

Genius! Pure Genius 🎉

@FOGOcharcoal Год назад

This works like a champion!

@CoolJay77 Год назад

The brisket looks awesome. I like the foil boat method.

@FOGOcharcoal Год назад

It always amazes me at how great it is. Thanks Jay

@2Wheels_NYC Год назад

That looks like perfection 🔥🔥🔥

@FOGOcharcoal Год назад

It turns out beautifully every time

@2Wheels_NYC Год назад

@@FOGOcharcoal 60% of the time, it works every time!

@FOGOcharcoal Год назад

@@2Wheels_NYC 🤣🤣It’s quite a pungent aroma….

@TheDrunkenBBQ Год назад

Looking good 🍻🔥👍

@FOGOcharcoal Год назад

I love this method!

@TheDrunkenBBQ Год назад

@@FOGOcharcoal done ribs this way, got to keep an eye on the brisket prices and try this out🔥👍

@toxo4ka Год назад

Used to do this method, but realized that traditional butcher paper gives me more satisfying result

@FOGOcharcoal Год назад

Hey, that's cool. We were quite pleased with the results that this method gave

@markgray1316 3 месяца назад

Just done a Brisket here wish I knew about this foul boat method. Definitely going to do this on the next brisket

@FOGOcharcoal 3 месяца назад

Excellent! Let me know what you think

@johntomlinsonsr8590 Год назад

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?

@FOGOcharcoal Год назад

Thank you John, that is the best compliment that there is! That's a great idea for a video, thanks

@ignoranceisnotatrend4669 Год назад

Down right and patience nothing beats no wrap

@FOGOcharcoal Год назад

Love it!

@louisbellini6941 Год назад

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

@FOGOcharcoal Год назад

Hi Louis! It goes on sale occasionally but not very often. If you order it at fogocharcoal.com there is free shipping over $40

@IceBergGeo Год назад

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.

@FOGOcharcoal Год назад

LOL, you can't go wrong following that crazy red grill Canadian either!

@libsrcrazy9634 10 месяцев назад

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.

@FOGOcharcoal 10 месяцев назад

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.

@garangeradventures6255 9 месяцев назад

Trying my first brisket this morning. Going with the foil boat method with the fat cap up. Fingers crossed!

@FOGOcharcoal 9 месяцев назад

Nice! Let me know how it turns out

@garangeradventures6255 9 месяцев назад

@@FOGOcharcoal about to slice it now.

@garangeradventures6255 9 месяцев назад

@@FOGOcharcoal success ! Juicy and tasty. About to have a domestic dispute for poaching slices!

@rossduff7957 10 месяцев назад

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!!

@FOGOcharcoal 10 месяцев назад

YESSSSS!!! Please let me know how it turned out

@RG-od1ms 5 месяцев назад

How did it turn out

@FOGOcharcoal Год назад

We hope that you enjoy this video! This foil boat method really amazes us every time!

@RG-od1ms Год назад

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!

@FOGOcharcoal Год назад

@@RG-od1ms no sir. There was no liquid involved in the making of this video.

@NvilleOL70 Год назад

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!

@FOGOcharcoal Год назад

250°, Yes, a Large and I believe it was around 16 lbs before trimming

@ianb282 5 месяцев назад

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

@FOGOcharcoal 5 месяцев назад

Great advice!!! I love when the community helps each other.

@ripit3 11 месяцев назад

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?

@FOGOcharcoal 11 месяцев назад

Honestly, I don't wat very long. Even if there is a bit of white smoke, it isn't enough to notice any difference.

@ripit3 11 месяцев назад

@@FOGOcharcoal yeah - feel like I’ve been waiting too long and losing good flavor. Thanks for the videos and the quick reply!

@RG-od1ms Год назад

Is it necessary to put a water pan under the brisket using this method?

@FOGOcharcoal Год назад

Nope!! No water pan with this at all.

@FernandoVilar15420111 6 месяцев назад

Hi! Do you do you think this boat method will work in hot and fast too??

@FOGOcharcoal 5 месяцев назад

It should, I'd love to hear your results

@davidrussell631 Месяц назад

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!

@jerryalvarez6742 3 месяца назад

Does this work for a smoker? How long is this cook?

@FOGOcharcoal 3 месяца назад

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.

@IllumeEltanin Год назад

What was the plan for all those luscious juices collected in the boat?

@FOGOcharcoal Год назад

I poured some over the brisket when I served it. Other than that, not too much. Any good ideas?

@IllumeEltanin Год назад

@@FOGOcharcoal hmm… I wonder if they would make a good base with a little sherry for some French onion soup.

@guyx6x 9 месяцев назад

I know it goes by temp and not time. But can u give me a estimate on time ?

@FOGOcharcoal 9 месяцев назад

Yes sir, it is right in the link to the recipe

@NvilleOL70 Год назад

Also how long did it take???

@FOGOcharcoal Год назад

I cooked it at around 250° and it took right around Nine hours

@brocks2625 Год назад

@@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.

@johntomlinsonsr8590 Год назад

I am assuming that brisket is good for breakfast also?

@FOGOcharcoal Год назад

Yes!! That would be a very safe assumption

@wesleyvanhamme7087 Год назад

I would add more wood for smokering

@FOGOcharcoal Год назад

OK, that's cool

@wesleyvanhamme7087 Год назад

@@FOGOcharcoal hey overall 😎 epic 🙏

@davidweiner1497 Год назад

Random thought why not Fat Down till the boat. Fat between the meat and the heat :)

@FOGOcharcoal Год назад

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.

@christianjensen1825 Год назад

Can you please tell me how in the world you paid $40 for an 11 pound brisket. Just asking for a friend.

@FOGOcharcoal Год назад

LOL, you can tell your "friend" that our local Sam's and Costco both sell Prime brizzies for $3.99/lb

@MM0B Месяц назад

Foil boat is the best method imo. Butcher paper is overrated and expensive!

@FOGOcharcoal Месяц назад

I now want to try it with ribs.

@louisbellini6941 Год назад

@FOGOcharcoal Год назад

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