Foil Boat Brisket
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- čas přidán 24. 07. 2024
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a whole Creekstone Farms prime brisket using the foil boat method. Juicy braised brisket with a smoky, crunchy bark... is the Foil Boat Brisket the best of both worlds?!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/brands/yoder-sm...)
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How to make beef tallow from brisket trimmings: www.atbbq.com/thesauce/recipe...
Creekstone Farms Prime Brisket: www.creekstonefarms.com/colle...
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** TIME STAMPS **
00:00 Intro
00:37 Trimming the Brisket
05:34 Injecting the Brisket
08:16 Seasoning the Brisket
09:27 Cooking the Brisket
10:00 Foil Boating the Brisket
12:06 Finishing Temperatures
13:08 Slicing the Brisket
13:45 Let's Have a Taste
16:56 Outro
Shout out Chud's BBQ and LeRoy and Lewis!
My Man
@@ChudsBbq I hadn’t ever seen the foil boat method until you did it and I’ve literally watched hundreds of brisket videos.
Chud looks like you started a trend! Respect! It's amazing how many people I'm hearing from that have been doing this for some time. Glad the secret is out!
Chuds sucks
Yes put some respect on their names!
Chudds BBQ CZcams channel is where I learned this method. Well done Chef Tom!
Except Tom here cooked his fat cap down to start, because he said he "flipped it" for the boat.
My first time doing the foil boat brisket was a game changer. I'll never do it any other way again. Great video Tom!
Good stuff Tom! I'll definitely be trying this soon. I foil boated comp briskets before but never a backyard style. 🤘
Love this method!! TY Chef Tom.
I have been doing this method for the past 3 years. Your right great bark and super moist meat.
Wow!! I had no idea about this. Gonna give it a try. Thank you!!
Thanks for watching!
chef tom is amazinggggg I love this channel
Thanks for watching!
Chud is changing the CZcams bbq game. I’ve never seen so many channels copy all of his videos.
Tom
Your a genius with a phenom sense of humor .
Thanks for all your expertise .
I have found that tallow is not the best binder. The tallow solidifies when you put the rub on, but onces you started to cook the meat it melts away and takes a lot of the rub with it.
Awesome brisket and perfect description as always 👍👍👍
Thanks for watching!
It's truly unfair to the rest of humanity how incredible chef Tom can cook and look.. also, love the little laugh when he first tastes it
Thanks for watching!
@@allthingsbbq totally trying this method. Also, ever try smoking shoulder clod?? Love to see that soon
A definite must do...soon!! Thanks Chef Tom...😎👍
Thanks for watching!
You know when Chef Tom says oh my gosh then laughs…prepare for deliciousness 🍺❤️🥩
The sound of that bark being cut was music to my ears and your first bite expressions, we know its good...😋
Thanks for watching!
That is one fantastic Brisket, Chef Tom!!
Thanks for watching!
New Old word “The Beefy” what a month watering video I sure hope your sharing lol another great video Chef Tom the most difficult part seems to be the trim, then time management but Awesome cook 👍🏾🙏🏾
I know it’s commonly said to request things people would like to see. Could we get a video on preparing a picanha steak? I would love to see Chef Tom’s ideas on how to cook one and prepare for a meal
Trevor, check out our Picanha video: czcams.com/video/-JM8eav1OpY/video.html
5% smoking, 95% trimming enjoyment...
Thanks for the videos chef!
Thanks for watching!
Four Pegs in Louisville has a thick cut smoked turkey breast with bourbon bacon jam club that is fantastic. The turkey has amazing texture/bark and is super moist. It is a fantastic summer sandwich. Maybe a video along those lines?
We'll add it to the list!
Hey Chef Tom! Love the channel. Do
you have any tips on keeping your knives sharp?
Thanks! I use a steel to hone my knives pretty much every time I use them. Beyond that, you can use a manual or electric sharpener at home, or do some research on who is professionally sharpening blades in your area.
Diamond steel:
www.atbbq.com/accessories/cutlery/knife-sharpening/wusthof-wide-10-finee-diamond-sharpening-steel.html
Electric sharpeners:
www.atbbq.com/accessories/cutlery/knife-guards-and-knife-care/wusthof-easy-edge-electric-knife-sharpener.html
www.atbbq.com/accessories/cutlery/knife-sharpening/kai-shun-electric-knife-sharpener.html
Chudd boat!
did you keep it at 200 after the foil boat or increase the temps? Trying this out this weekend. Thank you!
Any special considerations for dry climates like here in Northern Utah?
Tom, great video. Why not just put the brisket in a foil pan? Would there be any disadvantages to that? Thanks again!
Nice. Why didn’t you start on the top rack with a pan underneath? Did you have a water pan in there? I didn’t see one. Just curious as I have a Yoder.
Great video 👍
Thanks for watching!
Thanks
Great video! Can you try it out on the kamado Joe classic 3 or big Joe? Or do a comparison with the Yoder and kamado?
Great suggestion!
The secret is out! Nice!
Well done
Great video! Does the foil boat cut down on cooking time like a traditional Texas Crutch of a full foil or paper wrap does? I'm looking to try this after seeing your video, just trying to estimate cook time. I've noticed foil helps power through the stall pretty quickly, paper not as quick but still better than letting it go naked. If the boat could make it quicker like a full foil wrap then this might bet he best thing ever.
I know its late but it certainly helped cooking time with mine, took me 2.5 hours to get from 73C to 93C after wrapping
Beautiful Tom😍
Well, I know what I am doing with the brisket I just bought. Thanks!
Thanks for watching!
I noticed it was done in pellet smoker, Was it as smokey too as it is in the offset smokers, though great bark.
Offset will offer a heavier smoke, but the Yoder pellet grill produces great clean smoke flavor. Thanks!
The 1st I saw to do this was Big Moe Cason. It was the paper and foil version. Question about slicing the brisket. If the grains run on an angle. Do you cut across the grain on an angle? Or do you cut straight across the grain? Thanks in advance.
Straight across and as close to perpendicular to the grain as you can make it.
@@tewlbocks3362 ok thx
Straight across when the cook is just right.
Guga would be so proud...I smell future crossover/collab
I can see it already... Guga - "Hey Chef Tom... what kinda stupid shit, nobody will try, you want to dry age with this month?"
Great video bro. Can you provide the recipe for the rub?
Here is that rub: www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-trail-dust-all-purpose-rub.html
Would a big brisket like this fit in the ys480s?
Yep, it sure would.
You had me at big beefy
Would you say that the bottom that was boated suffered from being a bit washed away, or is it a nice contrast against the thick bark on top?
Anytime you wrap, boat, etc. you're going to wash out a little rub and have a softer bark. The bottom is going to turn out about the same as if you wrapped the whole thing in foil so really what you're gaining is more bark on top. Whether you like that contrast is up to personal taste.
Good answer tewl.
THE LOOK ON YOUR FACE W/ THE 1ST BITE, PRICELESS :) enjoy
Thanks for watching!
just to be clear, did you start with the brisket fat cap down?
Yep, that is correct!
What size brisket was this one?
What would be the difference using a foil roster pan?
By using the foil boat like we did in the video, you can get a much tighter fit of the boat edges to the brisket, and the juices will braise the brisket. You'll probably lose your ability to really braise the brisket using a foil roaster pan.
Have you ever braised an entire brisket before? I’d love to see that!!
Can you add beef broth with the tallow when injecting? I was just wondering if that would be a good idea.
You certainly can. Not a bad idea!
@@allthingsbbq Thank you for responding and btw I love watching all your videos, your demonstrations and techniques are very helpful. Keep up the great videos and keep on smoking. Happy Holidays to you take care
Gets great results and it is the cheaper option
Nice
A lot of brisket means a lot of brisket tacos!!!
If I can only get a flat. How does cooking time change?
Bryce, checkout our Kansas City Burn Ends video. Tom separates the point from the flat on this smoke, here is the link: czcams.com/video/PdxvUDR8wDs/video.html
My next brisket. I'm even ordering some of the rub. Have some fat I can turn into tallow...
What’s the advantage of using the foil boat as opposed to a normal roasting tray?
You can form the foil tighter to the brisket so the braising liquid doesn't spread out as much. Also, most people will probably have foil, but not everyone wants to buy giant disposable roasting trays. Honestly, not a huge difference.
Also you can reuse the foil keep the brisket easier since it can be crumbled to shrink the size of the left over brisket. Also it protects the sides and exposes the fat cap for better cooking
I asked Chef Tom the exact same question. He told me the foil gives it a tighter braising technique and less evaporation.
I've been doing this for so long that it's rediculous that it's just now catching on LOL. BTW put the foil-boated Brisket in some type of roasting tray from start to finish until you've done this a few times. Chef Tom makes things look easy 😊
@@ArkansasBadBoy Good tip ABB
Have you tried this with a pork butt? Assuming it would go about the same way but I’m curious
Have not tried that yet.
The Chud boat works fantastic with pork butts! I only thin the cap just a bit if at all, and when done tear what’s left of it, now smoky goodness, to mix in with the pork. And yes, Bradley of Chud’s BBQ uses the boat for pork butts as well. Now, ribs are the only thing I ever completely wrap in foil.
Give me an Aerodynamic Brisket or give me Death!
I assume u ran the Yoder at 250 or 275 after boat if it was done in 2 hours in the boat correct?
Tom started the briskets the night before at 200 degrees. When he got on to the ATBBQ patio in the morning, he increased the temperature to 250. The briskets were still unwrapped at that point. Once the internal temp reached 160-170 he did the foil boat, and left the pit at 250 for the duration of the cook.
@@allthingsbbq thanks. That’s what I thought but appreciate ya confirming!
@@allthingsbbq how long was the total smoke time then? 14 hours? Also what size brisket was Tom working with?
What about smoking the tallow before wrapping the brisket?
Yup. A lot of people are doing that now.
I suspect that the effect might be lost in the end, with 10+ hours the brisket spends smoking, but it's worth a try!
So it’s fat side down in the Smoker and fat side up in the boat?
That's correct.
What's the benefit of using a foil boat over a deep over tray?
The foil boat keeps the juices tight against the brisket to braise the bottom of the brisket. In a foil pan the juices will spread, slows the braising process and evaporates the liquid gold!
Best CZcams ever
Thanks Jason, we'll be sure to let Tom and team know! Glad you are enjoying the channel.
Splitting the point and flat after it's cooked must be a restaurant thing because that is something I would never do to my briskets unless someone is trying to stretch the meat to feed a bunch of people... Being from TX I've never seen that and almost spit my coffee out watching that. But overall brisket looked nice and you had some crunches in there when you were cutting so that was interesting
You are right, TX joints would never do that, but Kansas City joints do it to make burnt ends.
@@utatx I would rather just get a chuck steak and cube it to make burnt ends or just take the actual ends from my current brisket. Either way it's all gonna taste great 🙂
Yeah, it's the KC in me. Sorry to put you through that. Haha!
@@allthingsbbq all good man been following your channel for a while good recipes keep it up.
Noticed you take the temp of the flat, but not the point. Will the flat overcook if you let the point get to 203? My point is perfect at 203, but the flat is overly tender and dry.
Was anybody else expecting to see a mustard base binder, punch, or Worcestershire spritz? #BBQcontentisChuding
Works great for pork butts as well!
Told ya didn’t I brother, how good is it
You know what? It's real naiice!
👌😎
You’re really missing out on some of the benefits of the foil boat by trimming all the fat off that point.
Agreed. The point of the boat is to render the fat for the bark
Trims the fat and then injects fat makes no sense
@@carlosayala86 I baste my briskets with brisket off cuts (tallow), it tastes totally different and lifts the profile of the brisket to a much higher level, much much better than just leaving a thick fat cap.
"Trust me".👍♨️
Bingo
Agreed. The way he prepares and cooks brisket makes me super angry lol
Every time I’m thinking about starting my diet…
Go Keto. Then you can still BBQ Texas style. You just need to go no sauce or sugar free. And there are decent options for sugar free.
Uh huh! XD
Why a boat and not an aluminum pan?
Is it better to keep the juice from evaporating?
Keeps those juices tight up against the meat as the brisket braises in its own juices. Thanks!
🏆🔥♨️🔥🌟🍖🌟🔥♨️🔥🏆
İf you cool at semi high temps and wrap in foil your brisket will fry in the foil from the oil this is what happened here
The fat wasn't rendered and why do you keep splitting the point from the flat??
🤬WTF foil boat is a thing now!!! 🤯 I knew I should have put it on CZcams years ago.... Good stuff though chef Tom!
Thanks for watching!
So is this FAT side down at first or FAT side up at first?
I personally don't care for this method, foil and brisket don't mix.
I see 21 people have no taste buds
Why did you pull that fat cap off it was completely rendered??? Noooo!!!!!
If you follow the the bbq content creators community enough, you'll know the content is so recycled right now. Everyone doing videos on the same exact thing.
I hear ya, but we've got a LOT of videos to choose from on our channel, and stuff you probably haven't seen much out here in CZcams-land. That said, you can't skip over a good trend that yields great BBQ. We get requests for these videos, and think our viewers deserve to get what they're looking for. Hope you'll keep rocking with us!
Meat is dry and hard
Shout out to Mad Scientist BBQ
This was wrong dry u forced the knife to cut through sounded like pork crackling
Someone please do a comparison of cutting the fat off and leaving it on. It makes no difference. These cooking shows are from pro BBQ competition cooks. Leave all the fat on just wrap it and cook.