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That pitmaster's foil boat trick floored me at a comp in Kansas City
I was watching a team run their brisket during the American Royal last weekend and noticed they never wrapped the whole thing in butcher paper. Instead they made a shallow tray out of heavy foil, set the meat in it, and added like a cup of tallow before closing the lid. They said it keeps the bark crispy while letting the flat soak up moisture, way different than my full wrap at 165. I tried it on my home smoker with a 14 pound prime packer yesterday and the point came out stupid tender, flat was juicy all the way through. Has anyone else messed with the foil boat method over regular wrapping, and how long do you run it before you pull it off?
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alice_reed475d ago
My buddy Dave tried that foil boat on a 12 pounder and pulled it at 203 after 9 hours.
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