Lmao, dude just keeps copying different people's techniques and acts like he knew about them for years or just thought of it, lol. Chud started this trend a few years back and it got really popular this past year. Don't blame you for chasing clout, but give credit when due.
😂 I think the whole point of the video was to try someone else’s technique to see if it works. Furthermore, I explain exactly when I encountered the particular version of the foil boat method I tested. As far as the channel you mentioned, I have heard of it from people in the comments, but I have never seen one of his videos. I’m sure it’s a great channel, but it’s not as though I am simply copying the guy’s content. Furthermore, if my commenters are correct, the method he uses is significantly different, involving no butcher paper at all.
My wife and I did our very 1st brisket on my new masterbuilt 560 last thrus. night-fri am. Put on at 11pm, came off at 11am. Did the boat method at 1hr after stall. Rested wrapped in cooler till 545 pm. I got rave reviews from family and souther born friends.,I'll add that it was kroger choice cut as well, nothing fancy. Came out with awesome smoke ring, great flavor, tender and juicy all the way through. We worked for it but got amazing results!!!!
Hey Jeremy, I'm a home-brewer from the UK, long time BBQ'r, but just getting into this smoking malarkey. Have to say, I really appreciate all the content you're putting out. A lot of focus on process, getting the basics right and repetition. It's a pleasure to watch you work and I hope I can take your information and start pumping out some meaty deliciousness. All the best
I tried the butcher paper/foil boat method and the brisket came out fantastic!! It had great bark and was deliciously juicy. As you stated, the cooking time was also reduced. I had previously used butcher paper alone for wrapping. This is now my preferred method for cooking a brisket!!!
Thanks Mad Scientists! I’m going to try this method today. I got a prime brisket from Costco that was over 13lbs. After trimming, probably a little under 12lbs so I’d love to cut a few hours of cooking time if I don’t have to sacrifice on flavor. I really appreciate all the science content behind the cooking. Knowing the “why” is such a big help because you can apply that knowledge to any cook. You’re like the Alton Brown of BBQ!
I did one recently and put in the cooler right away and let it rest for about 8 hours and this may sound weird, but it was too tender. It started falling apart at some points. If I'm going to rest it for so long next time, I'm going to leave it out a bit so that the temp comes down a little and it doesn't keep cooking at such a high temp in the cooler. I saw where Aaron Franklin said he doesn't put them into his warmer until it hits 140 degrees and that makes sense. He just leaves them out...
I took one off the pit at 1:30 this morning. Put it in a pan and covered it in foil, and let it set on a rack on the counter. It was smoked without wrapping. Set my alarm for 6am. I was going to just place it in the icebox and reheat and slice later in the day. Noticed the bottom of the pan was still quiet warm. So i decided to slice it. Now my normal resting time is hr or two tops. Never been a issue. This long rest time was a big mistake. Brisket had continued to cook and was falling apart. It had steamed and took away all the bbq flavor. Tasted like pot roast. I've been smoking brisket for 30 yrs. Only in the last 6 months have i been experimenting with primes. They are kicking my ass. As they cook so much faster than a select. And this was only my second brisket cook on a new pit. I will get the pit and primes figured out. And never do a long rest again. Don't know how these guys do it. Have to be pulling them early to allow for the heat carryover on the long rest.
@@CTifer I believe I saw a recent video from mad scientist talking about this exact thing. He said leave it out until 180° then cooler time. I imagine anywhere between 180 and 140 is a good time for the cooler depending on serving time and preference
I recently made a brisket with paper and the foil boat method. Lastly I let it rest in the oven at 170 for 4 hours in my oven. This was the best brisket I ever made and my guests loved it. I wanted to say thank you for all the tips.
@Karol D I stopped smoking weed to work at Boeing so I picked up a new smoking hobby, you dont have to try so hard to be condescending, you can skip the troll comments and go skip along!
I tried this method last year and my 14 lb brisket came out great!!! It had a wonderful bark, good smoke flavor and was very moist!! The foil boat/butcher paper combo did indeed cut my cook time by a few hours. It is now my only method for cooking a brisket!! 👍🏾
Bradley Robinson at @Chuds BBQ (he's the pitmaster at Leroy and Lewis) does the foil boat method, but only with foil and no paper. The bark he gets is insane.
Many thanks for conducting this experiment Mr Yoder. I have three briskets on the smoker just now, and will try this method to wrap them tonight when the time comes. Between you and Steve at Smoke Trails, I'm actually learning to smoke a decent brisket. I am in your debt sir!
I have barbecue all my life just bought a smoker 4 months ago learned a lot from watching your show now I'm cooking my own recipes and everything comes out delicious thanks to watching your show
I’m really beginning to think these guys come up with new ideas just to see how many people will follow the advice and say it’s the best way ever. I mean it’s just like every video where someone gets a new smoker or a set of knives or whatever. 1000 comments asking “what brand” or “where’d you buy that?” People think you have to have exactly what the guy in the video uses or their bbq won’t turn out right. Really is kinda funny to watch!
So I tried this method along with using tallow from the fat I trimmed off and it ended up being the best brisket I've ever produced! Once I wrapped it really did cook as fast as it does in foil but with the benefits of butcher paper. I'm gonna be doing this method from now on
Kuddos to your content, I can't get enough of it. It must be a juggling act!! I just noted this brisket foil boat was cooked together with your briskets from the 3 different methods posted on March 19th. No judgement, just shows how much I am paying attention and trying to learn!! Good stuff. Thanks.
i just wanted to say thank you for putting in the work and sharing results of different techniques.. ive bbqd my whole life but open pit(santa maria style)latley have been learning smoking meats with offset stick burner.. your info really helped give me great results, especially the beef tallow video.. ill give this a shot next brisket
Got an eye of round brining for tomorrow. Some nice smoked roast beef! Thanks for all these videos. They really have helped me along with my smoking experience! Cheers man 🇨🇦
@@barrygolden9823 low and slow my friend! The first time I made it I didn't use any brine I just rubbed 50/50 salt and pepper on the outside and when it reaches 180 internal I put it in a foil pan with au jus and beef broth and let it continue for a few more hours. Let it rest until the internal temp drops back down to 130-140 before you slice it. I'd slice it as thin as you can as it's a pretty tough cut of meat. I normally use it for jerky but figured I'd try it as a "roast beef" and turned out great. I'll let ya know how the brined version turns out tomorrow!
@@barrygolden9823 Well id highly recommend brining the roast before you smoke it. Turned out way better than I was expecting. Almost night and day for comparison. You can probably use any type of beef brining method to achieve the same results. I'd also recommend making an as jus to dip the sandwiches into for some extra flavor along with a vinaigrette style cabbage, onion and carrot coleslaw! Hopefully it turns out as good for you as it did for me and the family! Cheers man 🍻🇨🇦
@@barrygolden9823 Just uploaded a few second video if you wanna see the end result. I'd definitely make it time and time again. Think the cook took roughly 5-6 hours
I have tasted a friend who cooks his brisket in a foil boat like you did but no paper and leaves the top exposed, it’s really nice and has a solid bark on top.
Been watching your stuff for a while, you have really stepped up the quality of your videos, it's obvious in this one. Better camera, better editing, better filming. Keep grinding man, your the reason I'm considering starting alittle side business selling bbq.
Made my first brisket yesterday it came out great. Ended up smoking for 12hrs no wrapping. I’m going to try this boat/paper method on the 4th of July! Thanks!
I've heard to put the fat side down to protect the bottom of the brisket from drying out from the hotter air that circulate upwards. Seems like adding the foil protects the top for the remaining cook
I used this method along with adding tallow when wrapping and, oh my! What a difference. I couldn't tell the difference between the point and flat... It was that tender and juicy. Save all the juices and drizzle it over your slices, yum!
Use this method...similar..... Foil on the bottom.....butcher paper over the top.....wrap/roll the edges all the way around like a calzone....saves the juices and doesn't get the bark soggy Big Moe Cason uses & teaches this method It works great Another great video from the Mad Scientist
Good vids. Could you do a video on different rest/hold times for a finished brisket? As in- how long can u hold one on a cooler before serving without affecting quality?
Yes! You mentioned in an old video talking about rest with old pitmasters. Would love different methods based on cooler type, hot n fast C’s low and slow, and when you need to serve (e.g. day of diner vs serving next day lunch)
Awesome video, as usual. When we go to Texas BBQ spots, they seem to all have smoked turkey breast on their menu. Could you show us your take on Texas style smoked turkey breast?
The brisket boat is all about an unwrapped brisket with foil on bottom. No paper. I’ll be posting a full video on this method soon. Great video brother!!!
@@MadScientistBBQ well I've been learning from you and I'm confident that what you have been doing is exactly what I'm looking for...Thank You again, with the price of meat these days I can't afford to screw this up😂😂
Did my first brisket after watching your top 10 video and one other UA-camrs. It turned out perfect. The only thing I did different than your recipe was I wrapped in plastic after pulling off at 205 and left in a cooler for about 7 hours.
I did my last brisket using this method and it was probably the best brisket I've ever done. I also think that the foil helped to speed the cook up some too. Also, on my last brisket, I didn't go crazy on the trimming.
Jeremy, great content as always, and also the delivery and production is very entertaining. Keep up the great work (I think I'll try this on my next brisket, maybe I should have used it on this past weekends smoked Corned Beef). All the best.
Hey man! I've been following your channel for a long time. You got me inspired and that is why I bought my first offset smoker! Great video! I like how you improved your videos quality and edit. Keep up the good work bro 👍
I’ve always used butcher paper and foil for my brisket and butts. It makes a huge difference in cooking time. Definitely helps with operations at my Barbecue restaurant. I have another technique that involves no wrapping whatsoever and the brisket is by far the juiciest you can possibly get but it’s not cost efficient for a restaurant.
I made my first brisket a couple weeks ago and couldn't decide between butcher paper or tin foil, so I did both! 4 hours with the brisket uncovered, 4 hours in tin foil (with 1 to 1 apple cider vinegar and apple juice), and the last 4 hours in butcher paper. Didn't get a super dark crust but it was sooooooo juicy
I tried this method once on a Cotsco Brisket on a Ole Hickory Smoker and it was one of the best briskets I made. I did punch a couple of holes in the bottom of the foil
This was a good demo vid trying someone else’s technique. Seemed to work well for him. All about experimenting, learning and getting better at our craft, fellas.🤠
As always another good and informative video. Please explain how you are resting your brisket. From the time you pull it off the pit to the time you slice I'm having a lot of troubles in that area
@@MATTINTEXAS19 unfortunately I bought spoiled meat that I had to throw out, but as soon as I get a chance I'll let you know my results (I'm working with a 22 inch wsm)
I did one last night it was great. I just did a brisket from Walmart. Used this method to perfection. But I pulled it from smoker at 175 and then used foil and wrap with tallow and put it in oven at 250 F until it got to 190-ish. Turned the oven off and let it rest for a couple hours before it dropped to 140-ish.
Interesting video! Thanks. I've been wanting to try finishing a brisket in a deep foil tray on a cooling rack and topped with foil. My thought process is you'd get the effects of foil in tenderness without touching the bark.
Been doing this method for a long time in my vertical, mainly to save the ends from drying out. I won’t smoke a brisket without it, saves time that’s for sure. Plus keeps the cooler cleaner from all the juices.
Lmao, dude just keeps copying different people's techniques and acts like he knew about them for years or just thought of it, lol. Chud started this trend a few years back and it got really popular this past year. Don't blame you for chasing clout, but give credit when due.
I'm always learning. Hey Super Bright, Send me the link to your site.
He never said he thought of it?
didn't he get it from evan? they were doing foil boats at freedmen's i thought.
😂 I think the whole point of the video was to try someone else’s technique to see if it works. Furthermore, I explain exactly when I encountered the particular version of the foil boat method I tested. As far as the channel you mentioned, I have heard of it from people in the comments, but I have never seen one of his videos. I’m sure it’s a great channel, but it’s not as though I am simply copying the guy’s content. Furthermore, if my commenters are correct, the method he uses is significantly different, involving no butcher paper at all.
So, Super Bright...did you even listen to the video?
That slow motion brisket drop / jiggle is BBQ porn.
You know what else is BBQ porn? B-roll.
That brisket jiggle at 150 degrees looks like my belly jiggle at 98 degrees. Somehow the brisket is more appetizing. I don't get it. 😉😁
When the brisket jiggled I ran and locked the door.
This dude rocks. Hasn't steered me wrong yet. Simple. To the point. No needles complication.
Tried it today - it really did speed things up. When I unwrapped the brisket - then re-wrapped, it looked amazing. Now it's resting. Looks amazing.
Is it still resting?
@@craftdaddy2257 legend has it he is still resting it in the oven at 150
So what Method is this? 6-4-10?
Man, the more of your videos I watch, the more I appreciate your laid back style and comments about the various techniques you highlight.
My wife and I did our very 1st brisket on my new masterbuilt 560 last thrus. night-fri am. Put on at 11pm, came off at 11am. Did the boat method at 1hr after stall. Rested wrapped in cooler till 545 pm. I got rave reviews from family and souther born friends.,I'll add that it was kroger choice cut as well, nothing fancy. Came out with awesome smoke ring, great flavor, tender and juicy all the way through. We worked for it but got amazing results!!!!
Man, You have really improved my cooks. Thank you for your honesty and scientific approach for helping me cook better food.
Hey Jeremy, I'm a home-brewer from the UK, long time BBQ'r, but just getting into this smoking malarkey. Have to say, I really appreciate all the content you're putting out. A lot of focus on process, getting the basics right and repetition. It's a pleasure to watch you work and I hope I can take your information and start pumping out some meaty deliciousness. All the best
I tried the butcher paper/foil boat method and the brisket came out fantastic!! It had great bark and was deliciously juicy. As you stated, the cooking time was also reduced. I had previously used butcher paper alone for wrapping. This is now my preferred method for cooking a brisket!!!
Thanks Mad Scientists! I’m going to try this method today. I got a prime brisket from Costco that was over 13lbs. After trimming, probably a little under 12lbs so I’d love to cut a few hours of cooking time if I don’t have to sacrifice on flavor. I really appreciate all the science content behind the cooking. Knowing the “why” is such a big help because you can apply that knowledge to any cook. You’re like the Alton Brown of BBQ!
I’m going to have to let my next one rest overnight. The anticipation always gets me and I can barely make it 2 hours 😂🤙🏼
I did one recently and put in the cooler right away and let it rest for about 8 hours and this may sound weird, but it was too tender. It started falling apart at some points.
If I'm going to rest it for so long next time, I'm going to leave it out a bit so that the temp comes down a little and it doesn't keep cooking at such a high temp in the cooler.
I saw where Aaron Franklin said he doesn't put them into his warmer until it hits 140 degrees and that makes sense. He just leaves them out...
I took one off the pit at 1:30 this morning. Put it in a pan and covered it in foil, and let it set on a rack on the counter. It was smoked without wrapping. Set my alarm for 6am. I was going to just place it in the icebox and reheat and slice later in the day. Noticed the bottom of the pan was still quiet warm. So i decided to slice it. Now my normal resting time is hr or two tops. Never been a issue. This long rest time was a big mistake. Brisket had continued to cook and was falling apart. It had steamed and took away all the bbq flavor. Tasted like pot roast. I've been smoking brisket for 30 yrs. Only in the last 6 months have i been experimenting with primes. They are kicking my ass. As they cook so much faster than a select. And this was only my second brisket cook on a new pit. I will get the pit and primes figured out. And never do a long rest again. Don't know how these guys do it. Have to be pulling them early to allow for the heat carryover on the long rest.
@@CTifer I believe I saw a recent video from mad scientist talking about this exact thing. He said leave it out until 180° then cooler time. I imagine anywhere between 180 and 140 is a good time for the cooler depending on serving time and preference
This is the only place that we can learn this stuff. Very helpful!!!
I recently made a brisket with paper and the foil boat method. Lastly I let it rest in the oven at 170 for 4 hours in my oven. This was the best brisket I ever made and my guests loved it. I wanted to say thank you for all the tips.
You do amazing work here sir, Ive been side smoking for a couple months now and it saves my life by keeping me busy smoking but not smoking weed
That’s awesome bro great to hear that smoking meats is helping you make positive change in your life
@Karol D I stopped smoking weed to work at Boeing so I picked up a new smoking hobby, you dont have to try so hard to be condescending, you can skip the troll comments and go skip along!
@Karol D Ok go ahead and do that troll
"Kinda get that stickiness on your fingers" I concur!
Another great example of versatility cooking methods. Awesome!
Always impressed! My 1st brisket was an absolute BRICK!
Pretty sure everyone’s is. Keep trying! It’s worth it
@@opelok I'll get there...
I tried this method last year and my 14 lb brisket came out great!!! It had a wonderful bark, good smoke flavor and was very moist!! The foil boat/butcher paper combo did indeed cut my cook time by a few hours. It is now my only method for cooking a brisket!! 👍🏾
like the new production level of the vcdeos
Dude thanks for being so informative! I keep rambling to my buddies who are all learning briskets. I’ve only cooked 4. Thank you!
Love the editing on these vids-I can tell you put a lot of time into it!
pretty sure he's hired / contracted a pro shooter for these most recent vids
@@waynegranzin3824 thinking his wife may be doing it?
@@2005Pilot look at the video description:
Videography by J.D. Stewart @t
@@2005Pilot look at the video description "Videography by J.D. Stewart..."
@@waynegranzin3824 We've hired a videographer (J.D. Stewart) for the latest content but my wife still does all of the editing.
Bradley Robinson at @Chuds BBQ (he's the pitmaster at Leroy and Lewis) does the foil boat method, but only with foil and no paper. The bark he gets is insane.
Many thanks for conducting this experiment Mr Yoder. I have three briskets on the smoker just now, and will try this method to wrap them tonight when the time comes. Between you and Steve at Smoke Trails, I'm actually learning to smoke a decent brisket. I am in your debt sir!
really dig this editing and b-roll
And the music ;)
I have barbecue all my life just bought a smoker 4 months ago learned a lot from watching your show now I'm cooking my own recipes and everything comes out delicious thanks to watching your show
Great content Jeremy. It’s a good thought. Love to hear long term results after a few tries.
Glad your willing too share different techniques I never heard of this
Will be trying the boat on my next brisket
Good job
I’m really beginning to think these guys come up with new ideas just to see how many people will follow the advice and say it’s the best way ever. I mean it’s just like every video where someone gets a new smoker or a set of knives or whatever. 1000 comments asking “what brand” or “where’d you buy that?” People think you have to have exactly what the guy in the video uses or their bbq won’t turn out right. Really is kinda funny to watch!
Jethro,,,,,,,, I love that music in the backround!
Wow, very impressive. Easily the best brisket I’ve seen on your channel since watching over the last 1.5 years and it’s not even close!!
I've never made a boat of foil, but I've used a similar method with butcher paper and the disposable foil pans. Its basically the same thing.
Was going to say the same. I've used the disposable foil pans and regular stainless steel baking pans.
Im actually going to try the butcher paper and foil pan friday i heard its good for juices if you might have to cut brisket ahead of time
What about just using a baking sheet?
Not the same you want the juices to stay stuck to the meat, like a briskey confit
Why not just skip paper?
So I tried this method along with using tallow from the fat I trimmed off and it ended up being the best brisket I've ever produced! Once I wrapped it really did cook as fast as it does in foil but with the benefits of butcher paper. I'm gonna be doing this method from now on
Thank you for all your knowledge and recommendations! You're a true inspiration! I smoked my first brisket because of you!
I just started a brisket about an hour ago. I guess I’ll try this today and see if it helps out. Thanks again for the great video!
How'd it go??
Ya really??? How did it turn out??
@@ericgalvan3027 I’m not gonna lie, I didn’t try it. Brisket was looking too good to experiment with 😂😂
Kuddos to your content, I can't get enough of it. It must be a juggling act!! I just noted this brisket foil boat was cooked together with your briskets from the 3 different methods posted on March 19th. No judgement, just shows how much I am paying attention and trying to learn!! Good stuff. Thanks.
i just wanted to say thank you for putting in the work and sharing results of different techniques.. ive bbqd my whole life but open pit(santa maria style)latley have been learning smoking meats with offset stick burner.. your info really helped give me great results, especially the beef tallow video.. ill give this a shot next brisket
Just the fact that you are playing Josh Garrels has me convinced you know what you are doing!
Shovel missing and left dirty. That is why I do not like to lend out my things. You should give it back better than you received it.
Did you lend him your shovel?
James Maldonado wtf are you talking about
Agreed @michael
This is why you don’t loan stuff to Bobby Flay!
@@Oldcrow77 lmao
Got an eye of round brining for tomorrow. Some nice smoked roast beef! Thanks for all these videos. They really have helped me along with my smoking experience! Cheers man 🇨🇦
I've never done eye of round, always figured it was to lean and would be dry. Any tips? I might try one in the near future!
@@barrygolden9823 low and slow my friend! The first time I made it I didn't use any brine I just rubbed 50/50 salt and pepper on the outside and when it reaches 180 internal I put it in a foil pan with au jus and beef broth and let it continue for a few more hours. Let it rest until the internal temp drops back down to 130-140 before you slice it. I'd slice it as thin as you can as it's a pretty tough cut of meat. I normally use it for jerky but figured I'd try it as a "roast beef" and turned out great. I'll let ya know how the brined version turns out tomorrow!
@@barrygolden9823 Well id highly recommend brining the roast before you smoke it. Turned out way better than I was expecting. Almost night and day for comparison. You can probably use any type of beef brining method to achieve the same results. I'd also recommend making an as jus to dip the sandwiches into for some extra flavor along with a vinaigrette style cabbage, onion and carrot coleslaw! Hopefully it turns out as good for you as it did for me and the family! Cheers man 🍻🇨🇦
@@barrygolden9823 Just uploaded a few second video if you wanna see the end result. I'd definitely make it time and time again. Think the cook took roughly 5-6 hours
I have tasted a friend who cooks his brisket in a foil boat like you did but no paper and leaves the top exposed, it’s really nice and has a solid bark on top.
You tasted a friend? Any of the flavor come through from the brisket?
@@MillennialFalconFPV 🤣🤣🤣
I really enjoy your videos, most informative but what I really want is .... More cooking with Randy!!!
Been watching your stuff for a while, you have really stepped up the quality of your videos, it's obvious in this one. Better camera, better editing, better filming. Keep grinding man, your the reason I'm considering starting alittle side business selling bbq.
When Chuds BBQ did the boat method, he did it without the butcher paper, just foil. Worth a try!
Do it Chud's style! Use the boat to protect the finicky part of the brisket, expose the fat and top for righteous bark.
That is the only way I cook brisket. 5 hours bare then boat it the rest of the way flipping it every so often.
Chud’s personality is awesome I’m addicted to his channel 👍
@@savalascraftbarbecue me too!
I do mine a little different as well, I just use butcher paper for the top layer and crimp that in the foil boat. Great video
Made my first brisket yesterday it came out great.
Ended up smoking for 12hrs no wrapping. I’m going to try this boat/paper method on the 4th of July! Thanks!
Jeremy, I love your videos! Keep it coming!
I've heard to put the fat side down to protect the bottom of the brisket from drying out from the hotter air that circulate upwards. Seems like adding the foil protects the top for the remaining cook
Man, those slices look on point!!!
I tried this method a few weeks back. It was fantastic. Will continue to use this method moving forward.
lord, watching this gives me the meat sweats.
I used this method along with adding tallow when wrapping and, oh my! What a difference. I couldn't tell the difference between the point and flat... It was that tender and juicy. Save all the juices and drizzle it over your slices, yum!
Use this method...similar.....
Foil on the bottom.....butcher paper over the top.....wrap/roll the edges all the way around like a calzone....saves the juices and doesn't get the bark soggy
Big Moe Cason uses & teaches this method
It works great
Another great video from the Mad Scientist
Good vids. Could you do a video on different rest/hold times for a finished brisket? As in- how long can u hold one on a cooler before serving without affecting quality?
Yes! You mentioned in an old video talking about rest with old pitmasters. Would love different methods based on cooler type, hot n fast C’s low and slow, and when you need to serve (e.g. day of diner vs serving next day lunch)
The boys at Leroy and Lewis down in Austin TX use the foil boat, but they leave the bark open air and don’t use paper, just the boat underneath
CHUD'S BBQ!!
New to Austin! I haven't heard of that BBQ place yet. I will have to check them out!
That wood cutting footage was awesome 👌
Awesome video, as usual. When we go to Texas BBQ spots, they seem to all have smoked turkey breast on their menu. Could you show us your take on Texas style smoked turkey breast?
Smoked turkey is awesomely delicious!
Do you know offhand if he ever did a video on this? Very new viewer here😆
The brisket boat is all about an unwrapped brisket with foil on bottom. No paper. I’ll be posting a full video on this method soon. Great video brother!!!
Thanks Jeremy!! Coming from a guy that's abt to smoke his first Brisket tomorrow bright and early 💯
Good luck! I hope your first brisket turns out better than the first one I attempted.
@@MadScientistBBQ well I've been learning from you and I'm confident that what you have been doing is exactly what I'm looking for...Thank You again, with the price of meat these days I can't afford to screw this up😂😂
Did my first brisket after watching your top 10 video and one other UA-camrs. It turned out perfect. The only thing I did different than your recipe was I wrapped in plastic after pulling off at 205 and left in a cooler for about 7 hours.
I saw that sneeky brisket off to the side in your previous videos and wondered what it was all about!
Your videos are getting more and more amazing!
I have done this in the past and it worked great.
Tried it and really liked it. I ✂ cut my cooking time in half. Thanks for the information and help 😠 Mad Scientist.
Great videos. I love your channel and all your videos. You do an amazing job it’s fun watching. Thanks for all you do?
The video production looks great, awesome video
I love your videos man!! I really wanna try this way!! You guys make cooking a brisket look easy.
Production Value has gone way up - well done
I think in a small offset smoker where the heat from fire box sometimes scorches the butcher paper, the foil boat may help prevent that.
wow you might be right! ill have to try. i struggle cooking briskets and other large cuts because of the direct heat from the fire box
You might be right. I hate it when my fire is too high or too low. I want to put the meat in a disposable turkey baking pan but I always chicken out.
I did my last brisket using this method and it was probably the best brisket I've ever done. I also think that the foil helped to speed the cook up some too. Also, on my last brisket, I didn't go crazy on the trimming.
Jeremy, great content as always, and also the delivery and production is very entertaining. Keep up the great work (I think I'll try this on my next brisket, maybe I should have used it on this past weekends smoked Corned Beef). All the best.
I'll be trying it this weekend. Thank you Jeremy...👍
1:26 Holy crap dude, do you have an Army battalion stationed in your back yard? Who the heck do you do all this cooking for? lol
He's a caterer.
@@toddgriffin3037 that makes sense too...I like the battalion idea though...
Is there a difference between using a foil boat and just putting the paper-wrapped brisket on a regular aluminum pan? Love your channel btw
I was gonna ask the same.
Me too... I was going to ask this question
Yes there is. The difference is CEANUP! Ball up tyhe foil and throw it away.
@@thefireman2854 no difference other then the person who first used it was born before they invented foil pans..hehehehe
@@davo912 yep. And I can throw out the pan too without even having to ball it up
Hey man! I've been following your channel for a long time. You got me inspired and that is why I bought my first offset smoker! Great video! I like how you improved your videos quality and edit. Keep up the good work bro 👍
Thanks for the tip, adding that to my Brisket smoke next time.
I’ve always used butcher paper and foil for my brisket and butts. It makes a huge difference in cooking time. Definitely helps with operations at my Barbecue restaurant. I have another technique that involves no wrapping whatsoever and the brisket is by far the juiciest you can possibly get but it’s not cost efficient for a restaurant.
i'd be interested in the non-cost efficient method. Personally. :)
I haven't done too many briskets yet, but I'm definitely going to try this next time.
I made my first brisket a couple weeks ago and couldn't decide between butcher paper or tin foil, so I did both! 4 hours with the brisket uncovered, 4 hours in tin foil (with 1 to 1 apple cider vinegar and apple juice), and the last 4 hours in butcher paper. Didn't get a super dark crust but it was sooooooo juicy
Great video! I was hoping you tried this since it’s regularly done at Leroy & Lewis. Well done. 🍻
I am intrigued. Great idea. Would a foil pan work as good?
I was going to ask the same question
It kinda thought about doing this. Thanks Jeremy for the demonstration.
I have definitely used ths method and it's great for me every time
I tried this method once on a Cotsco Brisket on a Ole Hickory Smoker and it was one of the best briskets I made. I did punch a couple of holes in the bottom of the foil
Very good experiment, keep up the good work.
This was a good demo vid trying someone else’s technique. Seemed to work well for him. All about experimenting, learning and getting better at our craft, fellas.🤠
I use the Chud method without the paper.
Great video. Still going to use beef tallow going forward?
As always another good and informative video. Please explain how you are resting your brisket. From the time you pull it off the pit to the time you slice I'm having a lot of troubles in that area
Sounds like what I'm going to be doing tomorrow
How’d it go
@@MATTINTEXAS19 unfortunately I bought spoiled meat that I had to throw out, but as soon as I get a chance I'll let you know my results (I'm working with a 22 inch wsm)
I did one last night it was great. I just did a brisket from Walmart. Used this method to perfection. But I pulled it from smoker at 175 and then used foil and wrap with tallow and put it in oven at 250 F until it got to 190-ish. Turned the oven off and let it rest for a couple hours before it dropped to 140-ish.
Hey Jeremy, have you tried this method with the beef tallow?
Was wondering exactly the same thing!
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Interesting video! Thanks. I've been wanting to try finishing a brisket in a deep foil tray on a cooling rack and topped with foil. My thought process is you'd get the effects of foil in tenderness without touching the bark.
Did you get a chance to do this? If so, how did it turn out?
@@JennTN411 I sure didn't. Decided I didn't want to risk the bark. I have been doing the foil boat religiously tho. Love it!
@@lx2nv Nice! I do the full foil wrap, but only have two under my belt. Glad you have an elegant solution!
@@JennTN411 yeah briskets are a 2 time a year thing for me. Hopefully more this year though!
Badass video - that brisket sure looks good
That is how bobbys bbq in fountain inn,SC makes his brisket the best ive had on the east coast.
Did you continue doing it this way? Now I'm curious!
It actually works. I tried it on few cooks
You obviously didn't continue using this method. Any reason why?
Been doing this method for a long time in my vertical, mainly to save the ends from drying out. I won’t smoke a brisket without it, saves time that’s for sure. Plus keeps the cooler cleaner from all the juices.
Super interesting idea, can't wait to give it a try!!