Brisket Foil Boat Method | Chuds BBQ
Put the butcher paper away, THIS is the new school way to cook brisket. The foil boat method is a super easy way to keep your smoked brisket juicy and flavorful.
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Just bought a 14lbs choice brisket from my local Safeway, watching your videos for a refresher course as this will be my second one ever. Both had and made.
Tried this for the first time today on a 17lb brisket, 12lb post trim. I will never use paper again! Game changer!
I've watched several of your videos in a row now (I forget how I found your channel lol) and you make BBQ seem easy / doable. You make it simple and remove alot of the mystery and "magic". Awesome videos and I can't wait to try some of your recipes and techniques out!
That table is one of the top 4 coolest things I have ever seen. Great idea.
I tried the Leroy & Lewis “foil boat” technique this weekend and the bark was outstanding. I always wondered what you guys did back at Freedman’s. Thanks for the video. Really appreciate.
Did you do the two part pepper one part salt?
These tips have up'd my brisket game 10x, thank you for sharing your knowledge Brady!!!
Chud is the man ! Followed his advice on ribs last week and turned out to be my best cook yet . Now I’m here looking for brisket tips . Thanks chud
Gorgeous result! Thank you and Evan so much!
Thanks for another fantastic informative and entertaining video! I am in my first few hours of doing a full Packer brisket using the boat foil method, had never tried it before was afraid that it would be beyond my Ken. So far the bark is looking amazing.. pray for me! Thanks again all the best.
Took the advice on the foil boat and was able to keep a great bark on my brisket while keeping it all nice and juicy. I'm just gonna call it the Chud Boat from now on. Thanks for helping make my brisket delicious!
Did you do fat up or down ?
@@TheBradleyd1146 gotta go fat up
When the fat cap is rendered out so it is crisp, has a crunchy foam like texture, and the under fat is sticky, it is heaven! Nicely done!
I tried the foil boat method for the first time yesterday. Absolute game changer! I don't know why it took me over a year to try it. Thank you for all you do!
I'm sorry to admit I watch your channel over and over and over and over everyday all day every night any time I'm thinking of barbecuing weekends I just watch it over and over and over
Facts haha
I just built a 40” reverse flow with a 20”x20” firebox. And it is the best pit I have ever cooked on. But I was missing one thing, a double burner cutting board. That thing is awesome. Awesome videos! I will be binge watching and watching all the commercials. I hope it helps out. My next trip to Port Aransas I’m gonna make a special trip through Austin.
Thanks for the advice. I will definitely try out this procedure the next time I smoke a brisket!
Gotta be one of the best brisket rub application methods I’ve ever seen! 🤯🤯🤯
What I learned: You’re the man.
Awesome video! Great info and a great looking brisket. I've recently seen one in the foil boat but wrapped in butcher paper. I can't wait to try both ways.
Love this method man. Thanks for sharing. This been a game changer on my briskets. Much love to da Chud
I was so impressed by your skill, I would not have been surprised by the kickflip at the end
I did this last weekend on a USDA prime brisket. It had all the flavor of a naked brisket and the juiciness of a wrapped brisket. It's my new favorite method. I don't think I'll ever wrap a brisket in butcher paper again. You're the fkn man!
Love the channel and the comedy in all the videos, keep em coming bud.
Thank you for your service.
I love seeing Brooke & nice to see Sam too. I am craving brisket and hope I can make it to Texas soon. Love your videos!
Thanks mom!
@@lorenperry3726 mmm. I could see that with some woods, for sure. For a mild wood like oak? Ehh... Mesquite tho. Remive that skin or wrap hella early. Depends on the wood and your application. Personally, anything bacon related...applewood is a cheat code. Cherry is close, but a bit richer. Neither of those would I care about bark. Mesquite...pecan....hickory...you may consider it.
You crack me up, man! Keep doing your thing, and I love the videos.
Looks amazing! Love this channel for sure!
Another solid video. Excellent job.
Just found your channel and wow I’m impressed! I’m trying you BOAT method next cook!
Damn, you and Evan are everywhere 🏆. That trim really helps that bark stick 💪🏾.
Craving brisket at 7am now. Fine looking brisket cook.
thank you using this technique this weekend lov it
definitely trying this method on cooking a brisket
I really am interested in this cook. Must try. I watch so many videos, but this one seems like a real good method. It looks like you cooked fat side up. Real interested in doing the long rest in the oven. Can’t wait. Thank from central Canada!!!!!!
She’s about 5F here in Saskatchewan today. Doin a AAA red angus brisket. Foil boat finishing as we speak. Thanks for all the good tips!
You are a good teacher. And I love your table! Im going to replicate that asap. Love how you placed the burner top even with the block top. Much Love!
highly recommend! by far my favorite build
@@ChudsBbq do you have a link to where you got the burners?
Love this table, very nice
Great video. Love that cutting board.
I'm trying this tomorrow!!! Thanks for the vid!!!
I was looking for the original foil boat vid and here it is. look at that table! Like brand new!
Great Video and Great Table. Thank you.
Awesome buddy! I love cookin brisket!
Sir Chud, you are an inspiration my friend
You are a Hoot Dude!!! Love It!!!!
Your channel is my new favorite! I've tried a couple of your cooks and absolutely enjoyed it. Thanks for simplifying things for a beginner. Where did you get the dual side burner for your table? I can't seem to find one. Thanks and keep the videos coming!
Super cool. I’d love to see more experimental stuff as well.
absolutely! will do!
Found your channel from a Texas Monthly article. Great content and delicious looking brisket. Subscribed!
Hey love the channel spreading the word
so many things I'm gonna have to try
You Awesome Bro!!!!Brisket looks good!
Love the table!
I love using the boat style. Back when I owned a restaurant (Boones) I would pour a jar of "Hell on Red" mild hot sauce in the boat add the salt and peppered brisket on top of it, then let her cook over night. The hell on red brisket always sold out first. I think it was the tomato-base that broke down the meat fibers, making it super, fall apart tender. That's also how I cooked brisket that was specifically cooked to chop up for chopped bbq sandwiches. I know you can get hell on red here in texas, but I have done it with picante sauce too, when hell wasn't available. Try it out.
Hope you're doing well my dude. Going to try your trim and foil boat this weekend! Will be a stark contrast to the Harry Soo method on a 22" WSM. I am excited!
I tried this method this past weekend, the best brisket I ever made and will be my go to method every single time. It was absolutely dee-lisious
Did you let it rest overnight?
@@davidaguilar2151i think that is a necessity
Looks great!
chuds got the best food reactions of all the bbq dudes
Suggestion: if you have a technique for smoking a boneless pork loin roast, I'd love to see it! Great videos; keep em up.
Nice cook, I cook mine in a similar way. Fun video.
Trying this method this weekend on a small brisket on my new z grills 700d4e pellet smoker. Preparing for a big cook the following weekend for my birthday. Test run haha cheers
Now thats how you rub a brisket. Awesome mate
loved the vid. wish i had a nice smoker like that. i made a verticle one from a old filing cabinet. ever try smoking fish or wild game? those are my favorite to smoke.
as always too good!!! Topson!!!
Great job bro as always Love the Table bro ,.....My New go to Channel !!
Another awesome video! Got to get back to Texas for one of y'all classes! How about those smoked burgers seared in Chud pit??
Thanks for the long rest tip
First off, I love your videos bro! And as much as I get asked about the BBQ spots in Austin, Leroy & Lewis is ALWAYS in my top 2!!! So I have not tried the boat wrapping method. I'm gonna have to try that one out. I typically wrap in butcher paper as everyone and their brother does. If you are up for it, I'd love to come down one day hang out with you and shoot some footage. Maybe do a collaboration Bro... Love your work man so keep it up!!!
for sure! once this pandemic and my schedule clear up we should colab
Hell ya! 2 of my favorite BBQ channels getting together for a fire collab?!?!?!? Yes please!
So glad I will be cutting without separating point from flat!
Just came across your channel. Already fell in love with this video. And to the best bbq show lol #dontsqueezeyourmeat
Tried this its absolutely insane
Love the idea as well as the visual results. Also wondering, would this method work with ribs as well?
Look delicious! Love your channel. What’s your thoughts about smoke ring? Some say it’s just for show.
Anyone who says that’s too much pepper must not be a Texan, keep up with the awesome videos
I'm not a Texan, I'm from the Northwest. Even I know that those who complain that our man uses too much pepper are missing out on great brisket.
MuST nOt bE A teXaN 🥴
Youza Bad Man Homeboy...I Digz Your Style!
I can't believe you don't have more subs! Your channel is great
Massively underrated channel. I'm new here and made a home now. Try lose me! lol
Man that prep table you made is bad ass. What brand of gas burner is that? I've been wanting to put together a awesome prep area like this in my outside kitchen for a while. I will definitely be trying the foil boat method for sure. Awesome video as always Bradley.
Hi Brad, thank you for putting out awesome videos. What setting and temp. do you choose on your smaller Breville oven when you rest your brisket over night?
Looking good my friend! Do a full wrap next time please.
Will do! plenty more brisket experiments on the horizon
Simply Outstanding Video / TY 4 The Tips Especially Explaining The Hold in the Oven / U ROCK BROTHER 🇺🇸🔪🔥💨
Thanks for watching!!
Thank you for the great videos, the instruction, and the entertainment. I have no idea how you keep up with everything. Do you sleep?! Not that I wish to add to your considerable workload, but... do you have a link for the double burner that's on the work table in this video. I can't seem to find a double burner with the controls on the short side. Thanks again and keep up the great content!
I just realized I don’t think I season my brisket enough. I thought I put a lot on. But now I’m realizing I don’t.
Love how you made it simple. What kind of wood was that? I’d guess Pecan, not sure though.
Hahaha we got that roll holder at the office holding the spools of wire for our projects.
Foil boat is how I’ve cooked my last few briskets and it works like a charm. No desire to wrap again.
Love this stuff!! How long on the rest @ 170 until you serve? I'm assuming 8-10 hrs at least? I've rested it overnight, but in a cooler and paper wrapped, Bark was always soggy!! Thank You!!
Love your videos. Does the foil boat provide the same time-savings benefits of the traditional wrap once you hit the stall? Or should I plan on a longer cook? Also, would you still do fat-cap up in a Kamado where the heat source is underneath the meat?
The table is awesome did you make a video?
However, nice table! Sweet!
Not sure why you don’t have more subscribers. Great videos my fellow Texan. I’m intrigued by this foil boat method. Do you ever put the juices back into the meat from the foil?
been trying the chud boat method and it's the best. even on a pork butt it let's the fat keep rending and catches all the juices.
You're the man! Definitely my favorite KZhead channel with the best detailed videos. I have a couple of questions if you don't mind answering? Are you cooking fat cap up? And when you put it in the foil boat are you also leaving the fat cap up to protect the me at and the lean side on the bottom of the boat? Also when you rest it in your oven are you completely wrapping it in foil or still just leaving it exposed like a boat at the 170° overnight? Thank you for covering the tips on how to tell when a brisket is done instead of just a temperature You're actually teaching us how to use our hands.
You are correct, the difference is the small things. And my dude, you do all the s*** you're awesome
Followed Ryan Turkey's link to your video. Gonna try this! Thank you!
I wanna run into this guy and yell out chuuuudddddyyyy!!!! Then down a beer. Love the videos bro!!🍻✌
30sec into this video and subscribed!
You need your own TV show! Your the bomb! Can you do a Costco prime brisket say 14 pds. The Akiushi brisket a little pricy. Also, have you heard of putting beef tallo on the butcher paper when you wrap a brisket????
The table....I have a weber in a table and an uds.... but a table with a 2 burner setup...I needs!!!
You won me over with the milk crates
Hey Chudd do you have a good Texas style bbq sauce recipe you can share?
ive never done a brisket but I really really want to. I have to figure out where to get a small one. I had the same problem when I went to my Walmart in GA.. 25 lb briskets.
Nice table..
I really need a good pan like that for season, getting season on my counter top drive me crazy not to mention salt on the floor.