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That foil boat trick for brisket saved my cook last weekend
I was struggling with dry flats on my 18inch WSM for over a year. Tried wrapping in butcher paper and it helped but the flat still came out tough. On a whim I folded a foil boat around just the flat during the stall and the finished brisket was the most tender I have ever made. Has anyone else tried this instead of full wrapping?
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caseyrivera16d ago
Started out a skeptic on the foil boat thing myself. I always figured if you are going to wrap, you might as well go all the way with butcher paper. But after a few dry flats I gave it a shot on a whim and it really did the trick. The meat came out noticeably more tender and the bark on the top still set up nice. It is now my go to method when I want a little extra insurance on the lean side.
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riley_bell16d agoMost Upvoted
Honestly, I was in the same boat. I saw "foil boat" and thought it was just some gimmick people were trying to make sound fancy. But the part about the bark still setting up nice is what got me to try it. I always worried the top would steam and get rubbery, but you're right, it held up. Now I use it on any brisket under 15 pounds just to be safe.
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