Always thought wrapping brisket was a waste of time until I tried the foil boat method

I did two briskets last weekend, one fully wrapped in butcher paper like usual and the other with just a foil boat (you know, where you wrap the bottom and sides but leave the top exposed). The foil boat one had way better bark and still stayed plenty moist, which honestly shocked me after years of doing the full wrap. Has anyone else switched to the foil boat method for their long cooks?

3 comments

3 Comments

emma_mitchell1mo ago

You left the top unwrapped and it didn't dry out?

cole_walker263d ago

Foil boat works for the whole cook, not just the stall. I use it start to finish now.

johnb951mo ago

Actually, the foil boat method is for the stall, not the whole cook.