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!
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
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.
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!
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!
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.
@@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.
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!
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.
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.
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.
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.
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
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!!!
Currently have about a 15 pounder. In a foil boat, typically I wrap in paper. Does it usually increase the cook time?? I'm at the fifteen hour, mark.Usually it's ten to twelve
You're the man! Definitely my favorite UA-cam 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.
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.
@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!
Should you drain the juice out of the bottom? Last time I did this, I felt like the bark on the bottom got compromised because there was too much juice.
I have watched several of your videos where you make a 2:1 pepper to salt ratio rub in a tub. You then drop the meat into the tub to coat it. Usually there is a lot of unused rub left in the tub. Is the leftover rub safe to store and reuse?
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?
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.
So it's been 8 months since I last watched this and I return to watch again in my research for cooking a 20-22 lb Wagyu black from Snake River Farms. I didn't think to look and see if they have boot snake of any variety, maybe next time. Apparently I've changed my mind about purchasing a mail order brisket. I do plan on a heavy trim to make it manageable. What is your preference between the SRF and the Akaushi Beef™ brisket, any difference?
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!!
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?
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!
Okay, I just made my best brisket after 11 years of BGE smoking. I used the hold-in-a-warm-oven technique. Just three hours, not overnight........holy cow it turned out well.
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!!!!!!
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 .
Great stuff man! Everything looks great. Only question is bark. It seems super light by TX BBQ standards. I'm used to seeing coal black bark rather than the brown sugar color I see here. In your experience, are you seeing more folks move to this type of crust?
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.
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
My last brisket was a bit overdone😮. I think it was cause I went direct from smoker to cooler rest. Thank u for saying to the let the brisket come down in temp before the “official” rest.
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!
ive never done a brisket but I really really want to. I have to figure out where to get a small one. I had the same problem when I went to my Walmart in GA.. 25 lb briskets.
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!) 🔥🇺🇸
Hey chudd, my heated cambro only warms btw 150 & 165. It won't go up to 170. Is this okay? Also, I thought brisket would overcook if held at 170 for that long. Your thoughts?
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 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!
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
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?
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 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!
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
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!!!
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 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
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 Brad. Love your videos. Not only informative but very entertaining.
Keel up the great Job.
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.
What temp did you pull it and foil boat it?? Sorry I don’t see it anywhere in the video.
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!
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.
how did it go?
@dank9288639 Good but a little tough. I smoked another yesterday for 10 hours, and it was much better.
@@stevenpearson8065 I did one the day I commented. it came out great. I added a little beef consume to the boat and it worked out
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 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.
Gotta be one of the best brisket rub application methods I’ve ever seen! 🤯🤯🤯
Found your channel from a Texas Monthly article. Great content and delicious looking brisket. Subscribed!
What I learned: You’re the man.
I was looking for the original foil boat vid and here it is. look at that table! Like brand new!
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.
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.
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
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!
How long do you cook at 275 to 300 for? What are the different stages / times / temps?
Currently have about a 15 pounder. In a foil boat, typically I wrap in paper. Does it usually increase the cook time?? I'm at the fifteen hour, mark.Usually it's ten to twelve
You're the man! Definitely my favorite UA-cam 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.
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.
chuds got the best food reactions of all the bbq dudes
Love the channel and the comedy in all the videos, keep em coming bud.
Craving brisket at 7am now. Fine looking brisket cook.
@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!
Love this method man. Thanks for sharing. This been a game changer on my briskets. Much love to da Chud
Foil boat is how I’ve cooked my last few briskets and it works like a charm. No desire to wrap again.
I was so impressed by your skill, I would not have been surprised by the kickflip at the end
Should you drain the juice out of the bottom? Last time I did this, I felt like the bark on the bottom got compromised because there was too much juice.
I have watched several of your videos where you make a 2:1 pepper to salt ratio rub in a tub. You then drop the meat into the tub to coat it. Usually there is a lot of unused rub left in the tub. Is the leftover rub safe to store and reuse?
I was wondering the same thing.
He covers this in one of his videos. Yes, might want to refrigerate or freeze it though.
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?
I just ordered the black pepper you provided the link for. What kind of salt did you mix with the pepper?
thank you using this technique this weekend lov it
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.
Damn, you and Evan are everywhere 🏆. That trim really helps that bark stick 💪🏾.
So it's been 8 months since I last watched this and I return to watch again in my research for cooking a 20-22 lb Wagyu black from Snake River Farms. I didn't think to look and see if they have boot snake of any variety, maybe next time. Apparently I've changed my mind about purchasing a mail order brisket. I do plan on a heavy trim to make it manageable. What is your preference between the SRF and the Akaushi Beef™ brisket, any difference?
That table is one of the top 4 coolest things I have ever seen. Great idea.
Just found your channel and wow I’m impressed! I’m trying you BOAT method next cook!
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!!
Gorgeous result! Thank you and Evan so much!
Hello Bradley, my name is Yordanos from Dallas, Tx. Can you smoke a brisket a week in advance and store it in a freezer? Thank you sir!
Any BBQ sauce reccomendations for a grass fed brisket?
I'm trying this tomorrow!!! Thanks for the vid!!!
definitely trying this method on cooking a brisket
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?
great vid I could not tell. did you cook fat side up?
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!
Question.. when y'all put brisket in warmer.. do y'all put it in steam pan with lid or just leave on pan? Thank you
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
Does the foil boat help break through the stall? That's what I've been told why we should wrap the brisket in paper/foil or whatever.
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.
So glad I will be cutting without separating point from flat!
Sorry if i missed it but do you do fat side up or down? And same for when you boat it?
Did you let the brisket rest until the temp lowered to 160 before you put it in the oven?
Thanks
Suggestion: if you have a technique for smoking a boneless pork loin roast, I'd love to see it! Great videos; keep em up.
Super cool. I’d love to see more experimental stuff as well.
absolutely! will do!
Okay, I just made my best brisket after 11 years of BGE smoking. I used the hold-in-a-warm-oven technique. Just three hours, not overnight........holy cow it turned out well.
What's bge smoking?
@@joshg669 Big Green Egg ceramic grill/smoker.
Thanks for the long rest tip
Late to the scene.... Great Video.. What did you use at the beginning to clean/sanitize your board?
Where did all the juices go? Did you make a new boat when it rested. And long was the rest? Thanks!!
I think the brisket reabsorbs them while it rests
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!!!!!!
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 .
Great stuff man! Everything looks great. Only question is bark. It seems super light by TX BBQ standards. I'm used to seeing coal black bark rather than the brown sugar color I see here. In your experience, are you seeing more folks move to this type of crust?
I think his smoker just does not draft very well and thats why it was not dark.
Is there a video of you building this smoker.
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.
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
Do you let the brisket come down on temp? and at what temp before putting into the oven for rest?
Do you put the left over seasonings back in the container?? Or is that a no no?
How do you rested overnight without drying it out? I have a propane oven. If I rest it in the oven overnight, should it be covered, wrapped, Open?
The vid shows him putting it in the oven just in the foil boat.
Another solid video. Excellent job.
My last brisket was a bit overdone😮. I think it was cause I went direct from smoker to cooler rest. Thank u for saying to the let the brisket come down in temp before the “official” rest.
I really need a good pan like that for season, getting season on my counter top drive me crazy not to mention salt on the floor.
How do you rest a brisket that’s been cooked in a foil boat did you take it out to rest it or leave it in it?
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!
Want to try this but wondering what the process would be to do a overnight rest in the oven ?
ive never done a brisket but I really really want to. I have to figure out where to get a small one. I had the same problem when I went to my Walmart in GA.. 25 lb briskets.
would this method work with fat side down using a drum smoker
Thanks for the advice. I will definitely try out this procedure the next time I smoke a brisket!
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!
Love the idea as well as the visual results. Also wondering, would this method work with ribs as well?
You crack me up, man! Keep doing your thing, and I love the videos.
You are correct, the difference is the small things. And my dude, you do all the s*** you're awesome
Nice cook, I cook mine in a similar way. Fun video.
Looking good my friend! Do a full wrap next time please.
Will do! plenty more brisket experiments on the horizon
At 2:55, what is that you're spraying on the cutting board? Does that clean it from the raw meat?
Now thats how you rub a brisket. Awesome mate
Looks amazing! Love this channel for sure!
Hey buddy , is it 2:1 pepper:salt by volume not weight right? Excellent videos btw
Hello! What was that cutting board cleaner spritz thing you were using there?
Hey chudd, my heated cambro only warms btw 150 & 165. It won't go up to 170. Is this okay? Also, I thought brisket would overcook if held at 170 for that long. Your thoughts?