Which BRISKET method is BEST? | Foil Boat v Goldee's Secret v 190 & Hold

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Which 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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25 сен 2022

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@SmokeTrailsBBQ 7 месяцев назад

Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F

@ChudsBbq Год назад

Foil Boat For the Win!!

@SmokeTrailsBBQ Год назад

Can't beat the bark that's for sure.

@jirbybbq Год назад

It’s a top 5-6 technique for sure!

@strickstrick2005 Год назад

It is the only way I do my brisket, I add some talow on top and melts as it cooks.

@jamesgalbraith5011 Год назад

I sense some competitive vibes between Jirby and Bradley 😏

@soumynonareverse7807 Год назад

Just so Bradley will see this, what if you'd smoke it till 175, foilboat it till 190 and do an overnight rest afterwards?

@DavidWilson-vq7fl Год назад

I enjoyed the video! Kudos to you for trying new methods and grading them fairly.

@chrishull8707 Год назад

I learned so much in this video. Like how to evaluate my brisket, bark, fat, smoke ring, and meat tenderness. Thanks.

@ryanchernochan9366 Год назад

I knew you were gonna do this video based on your past video explaining the over night hold. Was waiting for this! Thanks

@bbqdrew4301 Год назад

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.

@sabaakbar6279 Год назад

No words; I can simply appreciate your honesty.

@Buford_T_Justice1 Год назад

Your commitment to quality and complete and total devotion to BBQ nerdery is quite impressive and most commendable. I really enjoy your videos.

@carltonmisquith 7 месяцев назад

Thank you so much for doing this . Always wondered but never had the time .

@alexvids9232 17 дней назад

Plus a big investment

@FloridaRaider 11 месяцев назад

I appreciate how thorough your review is.

@SmokeTrailsBBQ 11 месяцев назад

Thanks!

@OffsetRookie Год назад

Well done! I've definitely enjoyed the foil boat method as well recently.

@alfromtx245 Год назад

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!

@braddixon3338 Год назад

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.

@malice5121 Год назад

Same for me, as well. It seems that there is a balance between having a perfect bark with having a perfect texture and tenderness. I haven't made a brisket yet, but I have two sitting in the freezer just waiting to be cooked. Only difference is that I'll be separating the point and the flat because my smoker is too small to put a whole packer brisket in it, which I think is a far better idea from what I've been researching, as it ends up covering the whole of each piece, so getting more bark out of it, while also being able to not have to worry about the two separate pieces of muscle cooking differently. Never heard of the 190 and hold method, and I'll def be doing this first.

@smokescouts Год назад

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 Год назад

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 Год назад

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 Год назад

@@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 11 месяцев назад

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?

@SmokedReb Год назад

Great approach to this video. You definitely made me want to cook up a brisket.

@SmokeTrailsBBQ Год назад

Thanks man!

@Arlong1776 Год назад

What a thorough experiment, very nice work

@BehindtheGarageBBQ Год назад

Great comparison cook, that foil boat is definitely a game changer , thanks for sharing brother!👍🍻😁

@georgevu200 Год назад

Best look briskets! Thank you.

@freerangehuman7016 9 месяцев назад

What is that bass pro warmer your using in the video is it just an electric smoker?

@canadian_coffe_guy4690 Год назад

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 10 месяцев назад

Same, I jack it up to 300 last couple hrs and pull it at 195 or so then rest it.

@jheasley2 Год назад

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!

@Jason315NY 7 месяцев назад

Have you tried say 200 n hold in wrapped tallow paper in aluminum foil?….if so how did it come out? Any preference?

@ViewTalay Год назад

great video as always!!

@christinejchannel Год назад

Thanks for sharing! Stay healthy and happy

@Bouje411 Год назад

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.

@AngryApeBbq Год назад

What was the bass pro cabinet you are holding in? I’m looking for a holding unit. Thanks in advance. God bless from WV

@nates9321 Год назад

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 Год назад

Haha! Yea it's pretty good. I like the northern harvest edition too

@brandonkrupala4902 Год назад

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 Год назад

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

@jonbuettner270 Год назад

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 Год назад

Best flat of the whole Packer I have done yet. Very moist.

@07boboboy Год назад

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

@allanminter4191 Год назад

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

@rocketman7774 Год назад

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 Год назад

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?

@joeboeke4566 7 месяцев назад

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)

@dennisbower Год назад

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 Год назад

If you overcook they tend to fall apart.

@latamusx Год назад

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 Год назад

You have to let us know what the double juicy method is

@bradrobbery788 Год назад

learning heaps off this channel thanks!

@sennapunjabi1504 Год назад

Nice video. Little confused though. Why did the foil boat have more smokiness than Goldees? Weren't they in for the same amount of time in smoker? Also how did you keep the foil boat one from midnight till noon the next day where you ate it? Thank you

@BigAlsBBQ Год назад

I really enjoyed this video. The level of detail and honesty (regarding not getting the cook quite right) speaks volume about you as a creator and someone who is seeking to help other learn 🫡. Clearly the next video is the Foil Boat vs the Goldee (cooked perfectly). The only thing I missed (apologies if you did say it) was at what temp were you running your smoker & did you adjust it during the cook or run it constaint?

@SmokeTrailsBBQ Год назад

225 until it sweats then 275-290. Thanks man! Yes will need to do some more experiments.

@fromobile1 Год назад

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 Год назад

It's a masterbuilt 30 inch. Called the sportsman elite at bass pro

@hbrown9345 Год назад

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 Год назад

They were all choice.

@cj2282es Год назад

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 Год назад

Thanks Chad! It went straight in the warmer (an electric smoker) at 150 uncovered. Still in the boat

@digndie Год назад

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 Год назад

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!

@g-keys7078 Год назад

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 Год назад

Good idea. I think that could work well.

@amiradib1007 Год назад

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 Год назад

@@amiradib1007 awesome that’s great to hear!

@jessegriffith6401 Год назад

Exactly what I'm doing, pulling 190-195 to cool and then rest in the boat.

@FaithMerino1 Год назад

I think you should have consider the look of the slice cross section into your appearance scale. it was great video! Thank you

@mackducky Год назад

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.

@morselandcrumbs5551 Год назад

Awesome video. I do the butcher paper with smoked wagyu tallow method...super satisfying

@SmokeTrailsBBQ Год назад

I've never tried smoking tallow. Great idea

@morselandcrumbs5551 Год назад

@@SmokeTrailsBBQ dude the flavor is too amazing. I vacuum sealed it and froze it. My entire freezer smells like incredible smoked bbq!

@WHSuperman2005 Год назад

@@SmokeTrailsBBQ Jeremy Yoder preaches it.

@SmokeTrailsBBQ Год назад

@@WHSuperman2005 I'll go check out his videos on it

@chipsammich2078 Год назад

Best I've ever had was with Wagyu tallow

@Brok33nrubber Год назад

Thank you for your video! Very helpful. What I don’t understand with the Goldees method is why the tallow is placed at the bottom instead of smearing it on top? 🤷‍♂️ any ideas?

@SmokeTrailsBBQ Год назад

I'm not sure. You could ask Jirby on his channel. I think many things a restaurant does are for efficiency and consistency. It could just be its inneficient and messy to keep tallow in liquid form and pour it over a ton of briskets. If there is a reason behind it, it could be they feel the tallow on top messes with the bark they want or mutes/dilutes the flavor. All speculation though.

@Brok33nrubber Год назад

@@SmokeTrailsBBQ ah protecting the bark would make sense. Thanks

@johndeluca1614 11 месяцев назад

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 11 месяцев назад

It's a diy build.

@danblacksher6289 Год назад

You just can’t beat the foil boat method for the bark. Just incredible results for me.

@SmokeTrailsBBQ Год назад

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.

@Draft2win Год назад

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 Год назад

Neighbors, family etc. I hang with friends every other wed and feed them bbq. Thanks!

@Draft2win Год назад

@@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 Год назад

@@Draft2win I've done something similar. Really amazing results. The bark isn't stellar though

@Draft2win Год назад

@@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 Год назад

@@Draft2win maybe one day!

@bretromberg9065 12 дней назад

BEST VIDEO EVER ............. There is no way possible to sum it up better then this 👍👍👍👍👍👍👍👍👍👍👍

@ericjones4776 Год назад

Do you ever separate the pointe and the flat before smoking?

@grahamfordham6728 Год назад

Your best video to date,

@RipitRon Год назад

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

@billcole1124 Год назад

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 Год назад

FYI - I tried this over the weekend and had incredible success with a basic USDA Choice brisket. I definitely recommend you try this!

@dank9288639 Год назад

@@billcole1124 Thanks man!

@thomaslahr9022 Год назад

Do you ever trim the fat cap off the top of the point so you can get seasoning onto the meat?

@HungryFreelancer Год назад

Great video? Does fat continue to render / turn yellow/caramel during the long heated overnight rest?

@SmokeTrailsBBQ Год назад

Good question. I have no idea. Something to test out but my gut feeling is that it needs the higher temps to get like that.

@marco785 Год назад

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?

@TheMopangbend Год назад

Do you have a heating element in the freezer to hold at 140?

@lamarwilliams185 Год назад

I was just watching “ are you making these 100 Brisket mistakes”. I had an idea earlier for myself to start a RU-vid 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.

@user-ze6gy3tc9n 7 месяцев назад

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.

@crypkripke5206 Год назад

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.

@ronknight779 6 месяцев назад

Nice comparison of the three different methods

@dannytrieu6104 Год назад

I just tried foil and hold last weekend

@lyleswavel320 Год назад

I tried the complete foil wrap and think it was overcooked after off of smokers and was pot roast texture

@ALRM1 Год назад

I use the Foil Boat method and I get great feedback every time. Chud's Foil Boat method is a winner IMHO.

@cahoonm 7 месяцев назад

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

@LeviathanPits Год назад

Hey, do you think I could do the hold part of the 190f method vac sealed and fully immersed in a water bath at 150f, or do you think the bark would wash off in the bag? Also, could this method be applied to other cuts requiring a long cook time? Pork shoulder, beef ribs, beef shin e.t.c - would be nice to trim off a few hours tending a fire all day.

@cmaterick Год назад

I did this recently with a brisket, and it worked quite well. Just make sure you get significant bark because it softens in the sous vide.

@LeviathanPits Год назад

@@cmaterick Good to know! I guess you could stick it under a grill for a few minutes to help crisp the bark back up post soud-vide?

@JorgeValdesPhD Год назад

great video, recently discovered your channels and learned a lot, what do you use to hold brisket overnight? I see Bass Proshops but dont know what it is? tThanks

@SmokeTrailsBBQ Год назад

Masterbuilt electric smoker

@JorgeValdesPhD Год назад

@@SmokeTrailsBBQ thanks

@JorgeValdesPhD Год назад

@@SmokeTrailsBBQ another question, what temperature do you hold brisket at in the master built? can you keep temperature without putting wood chips? just like an oven? Most channels say they hold at 140. Thanks again for the great content

@SmokeTrailsBBQ Год назад

@@JorgeValdesPhD no you don't need Chips. It's an electric heating element. I go with 150. Never experimented with 140.

@JorgeValdesPhD Год назад

@@SmokeTrailsBBQ thanks so much that is what I will do, I do not want it for smoking the brisket just for holding it over night. Blessings

@mattroberts7199 Год назад

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

@Bouje411 Год назад

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.

@nateb317 Год назад

How about doing foil boat AND the 190 & Hold?

@scottwright2895 11 месяцев назад

Im building a holding chest , like yours do i need to have a secondary temperature gauge for as the water with the sous vide will be a different temp to the meat sitting above it ? do you have a vid which explains how to make this please ? thanks so much

@SmokeTrailsBBQ 11 месяцев назад

Monitor the meat internal temp

@TangDominates Год назад

Do you plan to do a video on your holding device? I was planning on buying a cheap electric smoker to use as a holding oven but curious what you’re using.

@SmokeTrailsBBQ Год назад

The electric smoker is the way to go unless you need a really high capacity holding device for cheap

@TangDominates Год назад

@@SmokeTrailsBBQ thanks for the reply!

@bgladish12 Год назад

How did you hold the boat brisket? And what temp did you rest them to before going in holding cabinet. Thank you

@SmokeTrailsBBQ Год назад

The boat and foil wrapped ones went down go 140 then held at 140

@bgladish12 Год назад

@@SmokeTrailsBBQ thank you for the reply.. do you not rest your method before going into holding cabinet?

@SmokingDadBBQ Год назад

Great head to head

@robhrovatin1927 Год назад

How did you make your sous vide freezer? I have an old freezer I would love to try to do that

@dank9288639 Год назад

it's easier and cheaper to get a large cooler and turn it into a sous vide

@igotJesus88 Год назад

Good video, and a lot to think about. Two things. With brisket cooked on a pellet smoker do you prefer fat cap up or down? I cooked a brisket the other day with the fat cap down. When it hit 170 I foil boated it. The bark ended up being really tough. I couldn’t cut it easily. I did foil boat it with the fat down also. No spritz. I cooked it at 225. Any thoughts? Maybe my knife was dull.

@SmokeTrailsBBQ Год назад

Pellet grills are tough. You might have been getting alot of radiant heat from the burn pot. I go fat up in a pellet grill but if there was a way to go fat down and not mess the bark up/get grill marks etc (which there is not) I would likely go fat down.

@JWFas Год назад

Did you flip the brisket to fat side up when you boated it?

@duanehenicke6602 Год назад

Took me yrs and many briskets to get a good one from pellet grill. You can not smoke like you would a offset. Think of it as direct grilling. Turn and flip them a few times through out the cook. A good mop after the seasoning has set works well. And to get that smoke flavor, do not wrap them until done and ready to rest. If you want to be old school Texas brisket cook, separate the point from the flat before slicing. None of these "pitmasters" will show you how to properly slice a brisket. Sad it's became a lost art.

@igotJesus88 Год назад

@@JWFas I did not. That might be a good idea though.

@igotJesus88 Год назад

@@duanehenicke6602 technically I’m smoking on a Masterbuilt gravity so I get plenty of smoke flavor. Almost offset. But it works just like a pellet grill where all the heat comes from the bottom.

@johngamble667 Год назад

Where did you buy the souse vide holding device? Or how did you make it and how does it work?

@SmokeTrailsBBQ Год назад

I briefly explained it in my texas brisket secret video last year and the full tutorial on how to make one is on my patreon.

@dank9288639 Год назад

so how long do you rest it at 140?

@nikolovh1 Год назад

When you put in foil boat are you doing fat cap up or down into the foil?

@SmokeTrailsBBQ Год назад

@CoD_Maj3st1k Год назад

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 Год назад

Yea! I love when people share because it levels the playing field and raises everyone's game.

@mistahmj1275 Год назад

Was the foil boat brisket covered during the overnight hold? What internal temp did you let it drop to before u started the rest period?

@SmokeTrailsBBQ Год назад

No rest before holding. Uncovered.

@joer1757 10 месяцев назад

Would the same 190 and hold method work for pork shoulder? Or would it be better to bring to at least 195.? Thoughts?

@SmokeTrailsBBQ 10 месяцев назад

Yep it works great

@rpmautoreviews9249 Год назад

so foil boat method, theres no resting for hours ? just cook it until 203 & let rest on counter & eat ? and was foil boat fat down or up ?

@Dirtrider300 Год назад

What do you do with all that cooked brisket? Hope it doesnt go to waste

@warrior8783 Год назад

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.

@KurtStoll 3 месяца назад

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?

@landolfr Год назад

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 Год назад

Yes that would mess up the bark a bit from being in contact with the grates but it would work

@landolfr Год назад

@@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!

@spinedoc893 10 месяцев назад

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.

@CoolJay77 Год назад

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.

@joeytanaisak6010 Год назад

What was the temperature the briskets were cooked at? I’ve gone back and fourth looking for it and I’m not sure if I missed it.

@SmokeTrailsBBQ Год назад

225 until they start sweating. Then 275 to 290 ish

@joeytanaisak6010 Год назад

@@SmokeTrailsBBQ amazing. Thanks for the reply

@magic49r Год назад

How about separating the point and the flat 1st? I do it all the time.

@SmokeTrailsBBQ Год назад

Not a huge fan. I like cooking it whole.

@brandtmiles2373 Год назад

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 Год назад

They just making stuff up for clicks

@jessegriffith6401 Год назад

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.

@markbarba625 Год назад

Awesome video. Also, anyone else get nervous over the right cut brisket looking like it would tip over and fall? 😆

@robertgruen2088 Год назад

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...

@mikewebb279 Год назад

What is the brand name of the holding oven (chest) you used in this video

@SmokeTrailsBBQ Год назад

General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq