That foil boat method on brisket I always dismissed actually saved my cook last weekend

I was dead set against wrapping anything in foil, always been a paper guy. But I had a 16 lb brisket stall at 170 for 3 hours and my bark was already way too dark. Threw it in a foil boat with some tallow and it finished in 2 hours with the best flat I've ever had. Anybody else switch methods mid-cook out of desperation and get surprised?

2 comments

2 Comments

grant90114d ago

Same thing happened to me last month. Had a packer that just refused to push through the stall and the fat cap was getting crispy. Foil boat saved it, never would have tried it otherwise.

troymorgan14d ago

Foil boat is a lifesaver for sure, but just a heads up - you don't actually have to wait for the stall to start it. Wrapping it up once the bark sets is usually enough, even before the stall hits. That crispy fat cap issue is real though, I've ruined a few briskets that way lol. Once it's in the boat, you can finish it in the oven at 275 and save a ton of time without losing any quality. Just keep an eye on the tenderness, not the temp, that's the real key.