You’ve probably tried Texas-style smoked brisket, which needs to wrap the brisket completely in foil—known as the “Texas crutch” to push it through the stall.
However, while this technique is effective in speeding up the cooking process and keeping the meat tender, it often sacrifices the prized crispy bark that many BBQ lovers crave.
That’s why we decided to give the foil boat method a try, this method offers a smart compromise, allowing the top of the brisket to remain exposed and develop a beautiful bark, while still keeping the bottom wrapped to retain moisture and tenderness.
For beginners, you must be wondering:
- What is the foil boat method brisket?
- When to foil boat brisket?
- What temp to foil boat brisket?
- How to foil boat brisket
- Can foil boat make brisket better?
No worry? Let’s dive into it!
What is the Foil Boat Brisket Method
The foil boat brisket method gets its name from the way we cradle the brisket in foil. The process involves creating a boat out of heavy-duty aluminum foil to hold the brisket during the cooking process. We leave the top of the brisket exposed, which allows for maximum bark development. The bottom of the brisket essentially braises in its rendered juices and fat, keeping things extra moist.
At What Temperature Should You Foil Boat a Brisket?
The temperature and timing for this technique are crucial. Unlike wrapping methods done towards the end, you launch this brisket boat about halfway through the cooking process. So, when to foil boat brisket for perfect results?
You need to cook the brisket at 250°F until its internal temperature reaches 165°F. Once this temperature is achieved, it is time to put the brisket in a foil boat and finish cooking it. The finishing temperature limit for a brisket to completely cook is 201°F.
So, here are 2 crucial temperatures you need to remember: perfect doneness temperature: 201°F (94°C) and the temperature for foil boat: 165°F (74°C). To keep track of these crucial temperatures, the Typhur wireless meat thermometer is your best choice. It’s 100% wire-free and lets you monitor your brisket’s internal temperature remotely, whether you’re checking in from the base station or your phone.
This thermometer comes with two probes, both of which have six sensors each (5 internal sensors and 1 ambient sensor). This setup ensures you can pinpoint the core temperature of your brisket with incredible accuracy.
How to Make Foil Boat Brisket: A Step-by-Step Guide
Now that you have an idea of what a foil boat brisket method is, it is time to learn all the steps included in cooking your brisket to perfection. So, without further ado, let’s walk you through how to perfectly prepare a foil boat brisket.
Equipment:
Below the list of items or equipment is given that you will need for preparing your brisket with foil boat method. For this, you need;
- Kamado-style grill, smoker, pellet grill, or conventional oven (remember to adjust temperatures accordingly for non-Kamado methods.)
- Heavy-duty aluminum foil
- Smart wireless meat thermometer (essential for monitoring the temperature)
- Sharp knife for trimming
- Grill tongs (extra long are useful for maneuvering the brisket on the grill)
Ingredients:
You would also need the following ingredients or seasonings for marinating your brisket.
- 1 Creekstone Farms Whole Packer Prime Brisket
- 3/4 cup beef tallow, divided
- 1 tbsp R Butts R Smokin R Steak Rub, finely ground
- Cattleman’s Grill Trail Dust AP Seasoning
- Your choice of smoking wood (optional, recommended for additional smoke flavor)
Instructions
Prepare Your Brisket: Trim the fat cap to about ¼-inch thickness. Removing the fat cap from the point completely can help the meat cook evenly. Next, apply your dry rub generously over the entire brisket. You can find some delicious, high-quality rub options in the market. If desired, allow the brisket to rest uncovered in the refrigerator overnight, which allows the rub to further penetrate the meat.
Prepare Your Grill: Preheat your grill to 250°F for indirect smoking. If you are using a Kamado, be sure to set it up for indirect heat. This typically involves using a heat deflector or placing the charcoal to one side and cooking the brisket on the other side. Add your favorite wood chunks for a more pronounced smoky flavor. Adding these chunks is always a great choice for that classic BBQ taste.
Smoke It Low and Slow: Place the brisket on the cooking grate with the fat cap facing up. Keep your grill temperature steady, and insert the meat probe into the thickest part of the brisket. Set the temperature alarm for 165°F (74°C) to know when it’s time to foil boat.
Assemble the Boat: Rip two long sheets of heavy-duty aluminum foil, one roughly twice the width of your brisket and the other twice the length. Create a T shape with the foil sheets, then gently place the brisket in the middle. Now, here is the key: you should crimp and fold the edges of the foil around the brisket’s sides, creating a snug boat-like enclosure. Ensure that only the top, where the outer bark is developing, is exposed. No need to be overly meticulous here; you just want the foil to cover the meat from all sides.
Continue Cooking: Place the foil boat brisket back on the grill and reset the high-temp alarm to 201°F (94°C). Once the brisket reaches this temperature, use your instant-read meat thermometer to verify both the temperature and tenderness.
The Art of the Rest: Remove your perfectly cooked foil boat brisket from the grill. Allow it to rest for at least an hour before slicing. Wrap the brisket in butcher paper or a towel before resting to keep it insulated.
Slicing and Serving: After the rest, use a good-quality brisket slicing knife and cut the brisket across the grain. Now, enjoy the tender, flavorful results of your masterpiece foil boat brisket.
Brisket Foil Boat vs Wrap – Which One is the Best Method?
This is usually a dilemma to decide which method to go for when cooking your brisket. For those who like to have their brisket tender from the inside and crispy on the outside, the foil boat method is the best one. The reason for this is that a boat holds the melting fat and juices inside it, so the brisket remains juicy and soft. It also helps the bark to develop more slowly by allowing more time.
Wrapping your brisket, on the other hand, can make it more soft and tender on the outside. The bark of your brisket will also be soft due to wrapping.
Benefits of Foil Boat Brisket
The foil boat method isn’t just about avoiding dry brisket on a Kamado, although it is a huge benefit for those who love cooking with this type of grill. Here are a few advantages of this method:
- Superior Bark: This is where the magic truly happens. Because the top is uncovered, the foil boat brisket technique lets you achieve a crispy bark that is often difficult with other methods where you wrap the meat in foil or butcher paper.
- Enhanced Moisture: Don’t be afraid of the lack of wrap while the top gets crispy; the bottom simmers in a pool of its own flavorful juices. It’s a win-win for both texture and taste. This makes it almost foolproof for beginners who haven’t quite mastered moisture control.
- Versatility: You aren’t limited to just Kamados. Adapt this method for pellet grills, smokers, or even your conventional oven.
FAQs about Foil Boat Brisket
The optimal time to foil your brisket is around the 165°F internal temperature mark. This allows the brisket to develop a nice bark in the smoker before being wrapped.
While full foil wrapping can speed up cooking time, it can lead to softer bark. The foil boat method allows for a balance: crispier bark on top and juicy tenderness on the bottom. It’s the best of both worlds. The foil boat helps render the fat nicely.
Simply lay down two large sheets of heavy-duty aluminum foil in a “T” shape. One should be about twice as wide as your brisket, the other twice the length. Then carefully lay the brisket in the center of this “T.” Gently fold the edges of the foil around the sides of the brisket until it forms a “boat”-like shape. Leave the top of the brisket exposed.
Conclusion
The foil boat brisket technique offers a fantastic way to overcome potential dry-meat disaster, particularly on a Kamado. This simple technique offers several benefits, resulting in delicious, juicy brisket. This method produces some of the best briskets you’ll ever make. The foil boat brisket method allows both novice grill enthusiasts and seasoned pitmasters to cook mouthwatering briskets. Happy grilling.
