For the big fight on Sunday
Have you tried foil boat for the brisket? I cook them so infrequently that I go with the old faithful approach (wrap at 180 with tallow), but foil boat has been the hot thing for the last couple of years.
Have not.
For the other two people that like to nerd out - here’s a video with Chud and Jeremy Yoder (Mad Scientist BBQ) talking about the method and some of the differences in texture/taste.
I don’t know that I’ll try it any time soon, as I just don’t have the time to invest with my offset.
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I use the foil boat method for ribs on the BGE.
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Back and St. Louis ribs on sale here for $1.97 a pound starting tomorrow. Worth the experiment.
I recently did foil boat for brisket and then pork butt!
I love it and will do this for the next few big meat smokes.
Here’s my brisket and pork butt…
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Brisket looks great!
3.75 pound rack of baby backs. 50:50 sea salt and black pepper for an overnight rub. Tomorrow wil be pecan smoke and a brushing of my Shiner Bock-Texas 1015 Sweet Onion BBQ Sauce
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Speaking of baby back ribs, last weekend I make two racks via the party style method. That is my new preferred method.
Here’s my variation on the theme. I had a pork butt I seasoned with Mexican rub put that above a pan of refried beans (my standard make except I made them extra runny). I pulled the beans after 2.5 hours and they were perfect consistency and really smoky; broke down the meat and made tacos-really good. I can’t believe I’ve never smoked refried beans before.
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