Brisket Foil Boat Method | Chuds BBQ
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- čas přidán 2. 08. 2024
- Put the butcher paper away, THIS is the new school way to cook brisket. The foil boat method is a super easy way to keep your smoked brisket juicy and flavorful.
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Tried this for the first time today on a 17lb brisket, 12lb post trim. I will never use paper again! Game changer!
I tried the Leroy & Lewis “foil boat” technique this weekend and the bark was outstanding. I always wondered what you guys did back at Freedman’s. Thanks for the video. Really appreciate.
Did you do the two part pepper one part salt?
I've watched several of your videos in a row now (I forget how I found your channel lol) and you make BBQ seem easy / doable. You make it simple and remove alot of the mystery and "magic". Awesome videos and I can't wait to try some of your recipes and techniques out!
I tried the foil boat method for the first time yesterday. Absolute game changer! I don't know why it took me over a year to try it. Thank you for all you do!
Took the advice on the foil boat and was able to keep a great bark on my brisket while keeping it all nice and juicy. I'm just gonna call it the Chud Boat from now on. Thanks for helping make my brisket delicious!
Did you do fat up or down ?
@@TheBradleyd1146 gotta go fat up
When the fat cap is rendered out so it is crisp, has a crunchy foam like texture, and the under fat is sticky, it is heaven! Nicely done!
I did this last weekend on a USDA prime brisket. It had all the flavor of a naked brisket and the juiciness of a wrapped brisket. It's my new favorite method. I don't think I'll ever wrap a brisket in butcher paper again. You're the fkn man!
Chud is the man ! Followed his advice on ribs last week and turned out to be my best cook yet . Now I’m here looking for brisket tips . Thanks chud
These tips have up'd my brisket game 10x, thank you for sharing your knowledge Brady!!!
I just built a 40” reverse flow with a 20”x20” firebox. And it is the best pit I have ever cooked on. But I was missing one thing, a double burner cutting board. That thing is awesome. Awesome videos! I will be binge watching and watching all the commercials. I hope it helps out. My next trip to Port Aransas I’m gonna make a special trip through Austin.
Thanks for another fantastic informative and entertaining video! I am in my first few hours of doing a full Packer brisket using the boat foil method, had never tried it before was afraid that it would be beyond my Ken. So far the bark is looking amazing.. pray for me! Thanks again all the best.
Love the channel and the comedy in all the videos, keep em coming bud.
Love this method man. Thanks for sharing. This been a game changer on my briskets. Much love to da Chud
Gorgeous result! Thank you and Evan so much!
I love seeing Brooke & nice to see Sam too. I am craving brisket and hope I can make it to Texas soon. Love your videos!
Thanks mom!
@@lorenperry3726 mmm. I could see that with some woods, for sure.
For a mild wood like oak? Ehh...
Mesquite tho. Remive that skin or wrap hella early.
Depends on the wood and your application.
Personally, anything bacon related...applewood is a cheat code.
Cherry is close, but a bit richer.
Neither of those would I care about bark.
Mesquite...pecan....hickory...you may consider it.
Awesome video! Great info and a great looking brisket. I've recently seen one in the foil boat but wrapped in butcher paper. I can't wait to try both ways.
I'm sorry to admit I watch your channel over and over and over and over everyday all day every night any time I'm thinking of barbecuing weekends I just watch it over and over and over
Facts haha
Gotta be one of the best brisket rub application methods I’ve ever seen! 🤯🤯🤯
Just bought a 14lbs choice brisket from my local Safeway, watching your videos for a refresher course as this will be my second one ever. Both had and made.
Your channel is my new favorite! I've tried a couple of your cooks and absolutely enjoyed it. Thanks for simplifying things for a beginner. Where did you get the dual side burner for your table? I can't seem to find one. Thanks and keep the videos coming!
You crack me up, man! Keep doing your thing, and I love the videos.
Damn, you and Evan are everywhere 🏆. That trim really helps that bark stick 💪🏾.
Another solid video. Excellent job.
Thanks for the advice. I will definitely try out this procedure the next time I smoke a brisket!
Looks amazing! Love this channel for sure!
What I learned: You’re the man.
You are a good teacher. And I love your table! Im going to replicate that asap. Love how you placed the burner top even with the block top. Much Love!
highly recommend! by far my favorite build
@@ChudsBbq do you have a link to where you got the burners?
I really am interested in this cook. Must try. I watch so many videos, but this one seems like a real good method. It looks like you cooked fat side up. Real interested in doing the long rest in the oven. Can’t wait. Thank from central Canada!!!!!!
Thank you for your service.
I was so impressed by your skill, I would not have been surprised by the kickflip at the end
Great video. Love that cutting board.
Just found your channel and wow I’m impressed! I’m trying you BOAT method next cook!
She’s about 5F here in Saskatchewan today. Doin a AAA red angus brisket. Foil boat finishing as we speak. Thanks for all the good tips!
I love using the boat style. Back when I owned a restaurant (Boones) I would pour a jar of "Hell on Red" mild hot sauce in the boat add the salt and peppered brisket on top of it, then let her cook over night. The hell on red brisket always sold out first. I think it was the tomato-base that broke down the meat fibers, making it super, fall apart tender. That's also how I cooked brisket that was specifically cooked to chop up for chopped bbq sandwiches. I know you can get hell on red here in texas, but I have done it with picante sauce too, when hell wasn't available. Try it out.
Super cool. I’d love to see more experimental stuff as well.
absolutely! will do!
Found your channel from a Texas Monthly article. Great content and delicious looking brisket. Subscribed!
I was looking for the original foil boat vid and here it is. look at that table! Like brand new!
Craving brisket at 7am now. Fine looking brisket cook.
thank you using this technique this weekend lov it
You are a Hoot Dude!!! Love It!!!!
Great Video and Great Table. Thank you.
Just came across your channel. Already fell in love with this video. And to the best bbq show lol #dontsqueezeyourmeat
Coming back to this video yet again for my Final 4th of July brisket
So you just rest in the lowest temp in the oven with the top of the brisket still exposed? The boat provides enough coverage to keep it from drying out? Thanks.
@@jonathankelley3431 boat for cooking it the final few hours to get it to 190F. For resting I wrap it all the way up then wrap in towels and put it in a cooler outside in the sun. It will rise up a few degrees more then slowly cook for hours. You can rest it like this a few hours and it’s ready to eat. Resting is what took my brisket to the next level
First off, I love your videos bro! And as much as I get asked about the BBQ spots in Austin, Leroy & Lewis is ALWAYS in my top 2!!! So I have not tried the boat wrapping method. I'm gonna have to try that one out. I typically wrap in butcher paper as everyone and their brother does. If you are up for it, I'd love to come down one day hang out with you and shoot some footage. Maybe do a collaboration Bro... Love your work man so keep it up!!!
for sure! once this pandemic and my schedule clear up we should colab
Hell ya! 2 of my favorite BBQ channels getting together for a fire collab?!?!?!?
Yes please!
Nice cook, I cook mine in a similar way. Fun video.
I tried this method this past weekend, the best brisket I ever made and will be my go to method every single time. It was absolutely dee-lisious
Did you let it rest overnight?
@@davidaguilar2151i think that is a necessity
Looks great!
I'm trying this tomorrow!!! Thanks for the vid!!!
You Awesome Bro!!!!Brisket looks good!
Another awesome video! Got to get back to Texas for one of y'all classes! How about those smoked burgers seared in Chud pit??
Hope you're doing well my dude. Going to try your trim and foil boat this weekend! Will be a stark contrast to the Harry Soo method on a 22" WSM. I am excited!
Hey love the channel spreading the word
Awesome buddy! I love cookin brisket!
definitely trying this method on cooking a brisket
loved the vid. wish i had a nice smoker like that. i made a verticle one from a old filing cabinet. ever try smoking fish or wild game? those are my favorite to smoke.
Love the table!
Man that prep table you made is bad ass. What brand of gas burner is that? I've been wanting to put together a awesome prep area like this in my outside kitchen for a while. I will definitely be trying the foil boat method for sure. Awesome video as always Bradley.
so many things I'm gonna have to try
That table is one of the top 4 coolest things I have ever seen. Great idea.
chuds got the best food reactions of all the bbq dudes
I wanna run into this guy and yell out chuuuudddddyyyy!!!! Then down a beer. Love the videos bro!!🍻✌
Great job bro as always Love the Table bro ,.....My New go to Channel !!
Trying this method this weekend on a small brisket on my new z grills 700d4e pellet smoker. Preparing for a big cook the following weekend for my birthday. Test run haha cheers
as always too good!!! Topson!!!
Suggestion: if you have a technique for smoking a boneless pork loin roast, I'd love to see it! Great videos; keep em up.
Look delicious! Love your channel. What’s your thoughts about smoke ring? Some say it’s just for show.
Love your videos. Does the foil boat provide the same time-savings benefits of the traditional wrap once you hit the stall? Or should I plan on a longer cook? Also, would you still do fat-cap up in a Kamado where the heat source is underneath the meat?
Hi Brad, thank you for putting out awesome videos. What setting and temp. do you choose on your smaller Breville oven when you rest your brisket over night?
Not sure why you don’t have more subscribers. Great videos my fellow Texan. I’m intrigued by this foil boat method. Do you ever put the juices back into the meat from the foil?
I can't believe you don't have more subs! Your channel is great
Massively underrated channel. I'm new here and made a home now. Try lose me! lol
Love the idea as well as the visual results. Also wondering, would this method work with ribs as well?
Damn it man, why did it take you so long to take a bite, the entire time you were cutting it I was like “bite that piece” then I was like “no, okay. That piece. Nope, alright that piece.” You taking a bite helped me taste it, and sometimes the sound of the bite makes it look more delicious. Good job though I’ll attempt to make one of my own
Simply Outstanding Video / TY 4 The Tips Especially Explaining The Hold in the Oven / U ROCK BROTHER 🇺🇸🔪🔥💨
Thanks for watching!!
Now thats how you rub a brisket. Awesome mate
Anyone who says that’s too much pepper must not be a Texan, keep up with the awesome videos
I'm not a Texan, I'm from the Northwest. Even I know that those who complain that our man uses too much pepper are missing out on great brisket.
MuST nOt bE A teXaN 🥴
You're the man! Definitely my favorite CZcams channel with the best detailed videos.
I have a couple of questions if you don't mind answering?
Are you cooking fat cap up? And when you put it in the foil boat are you also leaving the fat cap up to protect the me at and the lean side on the bottom of the boat?
Also when you rest it in your oven are you completely wrapping it in foil or still just leaving it exposed like a boat at the 170° overnight?
Thank you for covering the tips on how to tell when a brisket is done instead of just a temperature You're actually teaching us how to use our hands.
Love this stuff!! How long on the rest @ 170 until you serve? I'm assuming 8-10 hrs at least? I've rested it overnight, but in a cooler and paper wrapped, Bark was always soggy!! Thank You!!
been trying the chud boat method and it's the best. even on a pork butt it let's the fat keep rending and catches all the juices.
Thank you for the great videos, the instruction, and the entertainment. I have no idea how you keep up with everything. Do you sleep?! Not that I wish to add to your considerable workload, but... do you have a link for the double burner that's on the work table in this video. I can't seem to find a double burner with the controls on the short side. Thanks again and keep up the great content!
Youza Bad Man Homeboy...I Digz Your Style!
You are correct, the difference is the small things. And my dude, you do all the s*** you're awesome
You need your own TV show! Your the bomb! Can you do a Costco prime brisket say 14 pds. The Akiushi brisket a little pricy. Also, have you heard of putting beef tallo on the butcher paper when you wrap a brisket????
Looking good my friend! Do a full wrap next time please.
Will do! plenty more brisket experiments on the horizon
Love how you made it simple. What kind of wood was that? I’d guess Pecan, not sure though.
So glad I will be cutting without separating point from flat!
So, when cooking a brisket on a smoker, the bark comes out perfect IMO. The taste is amazing, the smoky flavor is outstanding. But while tender, it isn't as, I guess you could say, jiggly as what you did in this video. It's also a little tougher--not at all hard to eat or anything but it doesn't pull apart quite as easily. My guess right off the top would be that I don't let it rest long enough--last one I did rested for about 2 hours. I pull it around 203 degrees or so. Then, wrap and rest. I also do not wrap mine in foil or paper during the cook either. It comes out very tasty and quite good, but I'm looking for that extra tender brisket. Gonna try the low and slow rest in the oven this next time, hoping it gets me the rest of the way.
If it was tough and chewy you under cooked it.
Hello! What was that cutting board cleaner spritz thing you were using there?
Foil boat is how I’ve cooked my last few briskets and it works like a charm. No desire to wrap again.
Tried this its absolutely insane
how do you like that foil? I was about to order some, I don't see it on your list of items.
30sec into this video and subscribed!
do you think I can use my pellet smoker set at 150 to rest it , or would it dry out being its kind of a convection oven ?? I could partically cover it with foil so it can still breathe .
Thanks for the long rest tip
Just watched tri-tip done brisket style. Pitmaster did cooler rest. Just wondering if it could be overnight oven rested? What is your thought please? I've never done a tri-tip.
@bradley Thanks for all the content. My go-to whenever I fire up the offset. Question - did you drain the boat before the overnight rest? Looked like you may have. I would think if it wasn't drained, it could get "pot-roasty". TIA!
This is a great video! Thank you! Once I let it rest to 160 and get it in the oven, how long do I let it hold at 170? is there a temperature target for the brisket? It’s a 3 1/2 pound flat.
Dude...love the faux table on milk carts! 👍🏼🤣 Question: I have a similar size offset that can hold several gallons of water in the bottom of the chamber. Do you recommend I use water? Why or why not? (Keep up the great content!) 🔥🇺🇸
eh Im not a big fan of the water pan, but it definitely won't hurt anything! try both ways and see what works for you!
damn you're a proper chef. 4 slaps in one second. That meat is slapped perfectly
How long do you cook at 275 to 300 for? What are the different stages / times / temps?
Meanwhile, Karl stops his weedwhacker, looks at his day old, store-bought chicken salad sandwich, and with a single tear rolling down his face, silently asks the cold universe, "Oh hey Brad, where's my brisket?"
haha poor carl!