Foil Boat Brisket

The Foil Boat Brisket is tender and juicy with a crisp bark.

Today, I’m making my version of Foil-Boat Brisket, a method that’s making waves on TikTok and beyond. Made famous by…

The post Foil Boat Brisket appeared first on Over The Fire Cooking.

The Foil Boat Brisket is tender and juicy with a crisp bark.

Today, I’m making my version of Foil-Boat Brisket, a method that’s making waves on TikTok and beyond. Made famous by Chuds BBQ, this cutting-edge and increasingly popular barbecue technique involves letting the brisket cook in its own juices. The foil boat helps achieve that crave-worthy, melt-in-your-mouth tenderness.

Foil Boat brisket side view after being sliced.

If your mouth is already watering and you’ve got the time, go grab your brisket. It’s time to fire up the backyard smoker and make some magic happen with this foil boat method!

Why You’ll Love Foil Boat Brisket

I’m always on the lookout for new techniques and different methods for making my packer brisket juicier and tastier. When I say that this recipe delivers, I mean it. Seriously, the foil boat method is a game-changer if you’re a fan of juicy, tender brisket with crispy bark. Unlike the Texas crutch, this method doesn’t rush through the stall but embraces it. The result? The brisket, when smoked in its own juices, is perfection.

The brisket is tender with a crisp bark.

If you’d like to learn more about cooking brisket, check out this Smoked Brisket article. Here, we take a deep dive with Nick Hill, discussing all there is to know about selecting and cooking the perfect brisket!

Whether you’re making brisket for the first time or are a seasoned pro in the pitmaster club, this recipe delivers. It offers a unique twist to the traditional beef brisket cooking process.

Ultimately, keep in mind that this is a fun method of cooking brisket, but it is not a fast brisket recipe. The smoking process takes time—the total cooking time is a commitment of about 10-14 hours. 

Tasty Brisket Ingredients Overview

Grab these ingredients from your favorite butcher or local grocery store, and then let’s get started.

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Other ways to cook Brisket

How to Make Foil Boat Brisket

Keeping your brisket cold, place it on your cutting board fat cap side down. Trim the outside of the flat, removing any silver skin or pockets of fat. Don’t forget to square off all sides of your brisket and cut one corner on the point to guide your slicing later. Flip the brisket and then carefully trim the fat cap to about ¼ inch thick.

The brisket is seasoned and dry brines overnight.

Season the top of the brisket and then the bottom of the brisket thoroughly. I used my FYR BLK Hot Sauce as a binder and then covered it with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub. Then, place it in the fridge on a baking sheet to dry brine overnight. 

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When cooking time comes rolling around start the process by preheating your smoker to 225-250 degrees F, adding wood chunks or chips for extra flavor. Place the brisket fat side up and cook until it reaches 165-170 degrees F at the thickest part—usually about 7-8 hours.

The brisket is crispy on the outside, ready for the boat.

The next step is where the magic happens: layout 1-2 pieces of foil and add warmed beef tallow. Place the brisket fat side up on the tallow and form the foil around it to create a snug boat.

The Foil Boat is prepared for the brisket with beef tallow.

Return the brisket to the smoker at 250 degrees F and cook until it hits 200 degrees F internal or is probe tender—another 5-6 hours.

Once you’ve reached the end of the cook, let the brisket rest at room temperature for at least 2 hours or overnight wrapped in butcher paper in a warming tray or foil pan.

The brisket is wrapped in butcher paper and rests.

When ready to slice, unwrap it and set the butcher paper aside. Slice against the grain, making each slice about the width of a #2 pencil. Rotate and slice the point as needed.

Now all you have to do is enjoy the unbelievably tender meat that is so freakin’ delicious. Cheers!

The tasty brisket is sliced thin.

Protip for Achieving Crisp Bark

To achieve the perfect crisp bark on your foil-boat brisket, be generous with your spice rubs and keep your smoker at a steady temperature of 225-250 degrees F. The best way to monitor the temperature is to use a meat thermometer.

What to Serve with Foil Boat Brisket

Your succulent Foil Boat Brisket goes well with all the classic BBQ sides: coleslaw, potato salad, and baked beans. As for cornbread or white bread, I leave that up to you. And, don’t forget a generous helping of your favorite BBQ sauce!

What to Do with Leftovers & Reheating Instructions

A brisket is a large cut of meat, so having leftovers is likely. You can continue your brisket cooking journey by trying out a burnt ends recipe! Here’s a roundup of The Best Burnt Ends Recipes on my site, which includes the best BBQ Brisket Burnt Ends recipe. Give it a try!

Store any leftover brisket in foil wrap or butcher paper and then store in an airtight container in the fridge for 3-5 days. The next time you want to enjoy it, warm the meat with some tallow in a foil boat on the grill over medium heat. 

For other ways to utilize leftover brisket, check out my Leftover Brisket Breakfast Skillet, Texas Twinkies and Smoked Brisket Queso!

FAQs for Foil Float Brisket

Can I use a different rub?

Absolutely! Customize the rub to your liking or try different combinations to find your perfect flavor. Alternatively, you can keep it simple with a salt, pepper and garlic mixture!

Do I have to use beef tallow?

While beef tallow adds great flavor and moisture, you can substitute it with another fat, like butter or even a good-quality oil.

Can I use a foil pan instead of a foil boat?

Although a foil pan is convenient, it doesn’t quite give the brisket the hug we’re looking for with the foil boat.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The Foil Boat Brisket is tender and juicy with a crisp bark.
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Foil Boat Brisket

The Foil Boat Brisket recipe demonstrates the cutting-edge technique for smoking brisket made famous by Chuds BBQ. It's genius and with my signature seasonings, it's so freakin' delicious!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 1 hour
Cook Time 14 hours
Resting Time 2 hours
Total Time 17 hours
Servings 8 people
Calories 780kcal
Author Derek Wolf

Ingredients

Ingredients:

Instructions

Prepping the Brisket (the night before)

  • Keeping your brisket cold, place the brisket on your cutting board fat cap side down.
  • Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
  • Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
  • Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
  • Once completely trimmed, cover the brisket with a binder. I used by FYR BLK hot sauce, but you could use whatever hot sauce you have on hand or mustard works well too.
  • Then season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.

Smoking

  • Preheat your smoker for 225-250 degrees F with some added wood chunks or chips for extra smoke flavor.
  • Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170 degrees F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready for the foil boat.
  • Lay out 1-2 pieces of foil and add beef tallow to the foil. Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
  • Place the brisket back onto the smoker at 250 degrees F. Cook until the meat hits 200 degrees F internal or is probe tender (about 5-6 more hours).
  • Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
  • When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
  • If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!

Notes

Protip for Achieving Crisp Bark
To achieve the perfect crisp bark on your foil-boat brisket, be generous with your spice rub and keep your smoker at a steady temperature of 225-250 degrees F. The best way to keep an eye on the temperature is to use a meat thermometer.

Nutrition

Calories: 780kcal | Carbohydrates: 45g | Protein: 55g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 141mg | Sodium: 209mg | Potassium: 1.923mg | Fiber: 28g | Sugar: 5g | Vitamin A: 14.053IU | Vitamin C: 1mg | Calcium: 782mg | Iron: 26mg

The post Foil Boat Brisket appeared first on Over The Fire Cooking.

Best Brisket Recipes 

beef brisket is served with pickles and bbq sauce

Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show…

The post Best Brisket Recipes  appeared first on Over The Fire Cooking.

beef brisket is served with pickles and bbq sauce

Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show you how it’s done. There’s nothing better than a perfect brisket slice that melts in your mouth and bursts with smoky, sweet and savory flavors. On the flip side, there’s nothing worse than your first brisket coming out tough and under-seasoned. So, let’s make sure that doesn’t happen!

Juices melting down a freshly sliced brisket for The Best Brisket Recipes cover photo.

To avoid brisket disasters, let me guide you to the best ways to make all your hard work pay off with my tried-and-tested recipes. Whether you’re a seasoned pitmaster, a BBQ newbie or just interested in living vicariously through a flavor-packed journey, this roundup has something for everyone. So, grab your pitmaster apron, and let’s get cooking!

Why You’ll Love my Brisket recipes

First off, why do I love brisket so much? Well, it’s simple. Brisket is the ultimate BBQ cut. With the right techniques, this naturally tough cut of meat transforms into a symphony of tenderness and bold smokiness. Imagine biting into a piece of juicy brisket perfectly cooked with a beautiful smoke ring and a mouthwatering bark. Trust me, it’s a game-changer. So, if you’re all about those big bold flavors, you’re gonna love these recipes. 

Holding up a sliced brisket so you can see the juices and texture.

regional differences in brisket making

Brisket game changes big time, depending on where you are. In Texas, it’s all about that low and slow smoke with just salt and black pepper, letting the meat’s natural flavor and smoky goodness shine. Kansas City, though, loves it sweet and spicy, with a thick rub that includes brown sugar and finishes off with a rich, tangy barbecue sauce. Head over to the Carolinas, and you’ll find brisket served with a vinegar-based mustard sauce for a tangy kick that contrasts perfectly with the smoky meat. Different regions, different vibes, all so freakin’ delicious.

Tips for The Best Brisket Recipe

Now, let’s get down to the nitty-gritty. Here are some top tips for making the best brisket ever:

  • Choose the Right Cut: Go for a whole packer brisket which includes both the flat cut and the point cut. This gives you a perfect balance of lean and fatty meat.
  • Trim the Fat Side: Trim off excess fat. There’s no need for a thick fat cap because not all of that fat will render. I like to leave about a quarter of an inch of fat on the fat cap because I’ve found it’s enough fat that it’ll render while cooking, but it’s also not too much so that it doesn’t overwhelm you when slicing and eating the brisket later.
  • Brisket Rub: A flavor-packed spice rub can make all the difference for your brisket results. However, sometimes simplicity is the vibe. In that case, all you need is some black pepper, brown sugar, chili powder, garlic powder and onion powder for your dry rub.

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Brisket Recipe Tips Continued…

  • Internal Temperature: Aim for an internal temperature of 195-205 degrees Fahrenheit, and remember to invest in a meat thermometer to get this very important detail right. 
  • Resting Time: Let your brisket rest, wrapped in butcher paper or aluminum foil, for about 2 hours or before it hits the cutting board. It may seem like a long wait, but this step helps lock in the juices.
  • Pencil-thin Slices: As a general rule of thumb, make your meat slices the width of a #2 pencil.
  • Against the Grain: Finally, to get the most enjoyment out of every bite, brisket should always be cut against the grain.

Ultimately, the best tip I can give is to be patient when it comes to slow cooking the best brisket. Remember, good brisket takes time but the reward is always worth the extra effort. 

Best Brisket Recipes

Get ready to explore mouthwatering recipes and expert tips that will take your brisket game to the next level. Let’s fire up those smokers and dive in!

The sliced shot of a smoked brisket.

Smoked Brisket

This recipe delivers perfectly rendered savory slices of beef perfection.
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Overnight Smoked Brisket

Yet another classic recipe that turns a full-packer brisket into an insanely juicy masterpiece.
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A close up shot of the sliced Texas Smoked Brisket.

Texas Smoked Brisket Recipe

This is a simple and straightforward brisket recipe that honors the best of Texas BBQ.
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Mesquite Peppercorn Lager Smoked Brisket

Mesquite Peppercorn Lager Smoked Brisket

This recipe is all about the mesquite lager rub infusing the meat with a unique and insanely good flavor.
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The Foil Boat Brisket is tender and juicy with a crisp bark.

Foil Boat Brisket

The Foil Boat Brisket method ensures super tender meat that melts in your mouth.
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Easy Smoked Brisket

Easy Smoked Brisket

This easy recipe is perfect for your first time smoking brisket, walking you through all the steps to perfect meat!
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hot-and-fast-smoked-brisket

Hot & Fast Smoked Brisket

This recipe features Wagyu Brisket and a faster cooking time, which yields surprisingly awesome results.
View Recipe

Leftover Brisket Recipes

Brisket is a big cut of meat, so what are you going to do with all that leftover brisket? Well… Lucky for you, I have some ideas!

a pile of brisket burnt ends on a plate held next to a smoker

Brisket Burnt Ends

Brisket Burnt Ends is the ideal recipe for the point of your Texas Smoked Brisket.
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BBQ Burnt Ends in a foil container.

BBQ Brisket Burnt Ends

If you think it can't get any better than smoked brisket, hold my beer. These succulent BBQ Burnt Ends sauced up with honey, chipotles, and my favorite Cherry Chipotle Ale Rub for some sweet heat.
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BBQ brisket melt

BBQ Brisket Melt

BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.
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A close up shot of a chopped brisket sandwich.

Chopped Brisket Sandwich

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Leftover Brisket Breakfast Skillet Recipe

Leftover Brisket Breakfast Skillet

Start your morning off with a hearty breakfast skillet using leftover brisket. The best way to reuse some delicious beef again for even more flavor!
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Texas Twinkies

If you are a bacon lover like myself, then you'll love these Texas Twinkies. This appetizer is the ultimate sweet, savory, and salty combo!
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bbq brisket nachos

BBQ Brisket Nachos

From some of the leftover brisket we cooked up earlier this week, we have these BBQ Brisket Nachos. Super easy and fun to put together so make sure to give it a try! 
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A chip that's been dipped in the smoked brisket queso.

Smoked Brisket Queso

Smoked Brisket Queso for a delicious bowl of melty cheese and savory brisket.
View Recipe

What to Serve with Brisket

A good brisket recipe deserves a serving platter full of delicious accompaniments, starting with your favorite BBQ sauce. Classic sides like potato salad, coleslaw and baked beans are always a hit. And don’t forget the cornbread (or white bread slices, depending on where in the South you’re from). 

If you haven’t tried it yet, check out my HNY FYR BBQ Sauce. It’s a small-batch, artisanal barbecue sauce that’s a sweet and spicy blend of clover honey, garlic and a kick of cayenne pepper. Perfect for brisket!

Brisket is served with pickles and bbq sauce.

Leftovers & reheating

Got leftovers? No problem. Store the leftover brisket in an airtight container in the fridge for 3-5 days. For the best results, slice only what you need keeping the rest whole to preserve moisture.

The best way to reheat brisket on the grill for perfect results is to wrap the brisket in aluminum foil to retain moisture, then place it on the grill over indirect heat. Set your grill to a low temperature, around 225-250 degrees Fahrenheit. Reheat the brisket slowly to prevent it from drying out, aiming for an internal temperature of 145-155 degrees Fahrenheit. To enhance the flavor, you can, of course, add a little beef broth, beer, or juice inside the foil before sealing it. This method ensures your brisket stays juicy and tender while regaining some of that delicious smoky flavor.

Also, don’t forget to try some of those other brisket recipes the next day when you’re wondering what to do with all your tasty leftover brisket! They’re pretty fantastic!

Let’s not forget the insanely delicious burnt ends. Here’s a roundup featuring all my Best Burnt Ends Recipes. Some of them are made with brisket, but I’ve also written Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Maple Bourbon Pork Belly Burnt Ends recipes. All delicious and cooked in less time!

FAQs for Brisket Recipes

Where can I buy the best whole brisket online?

For the best whole packer brisket online, check out Snake River Farms or Crowd Cow for their insanely decadent American Wagyu Brisket. Another awesome option is Porter Road, where you can snag some pasture-raised brisket with killer marbling and flavor. These online butchers are all about quality and sustainability, making sure you get premium brisket delivered right to your door.

What are some different methods for cooking brisket? 

There are so many cool ways to cook brisket, each bringing its own flavor vibes and textures. Smoking is the OG method—cooking low and slow over wood or charcoal to get that deep smoky flavor, beautiful bark, and perfect smoke ring. If you don’t have a smoker, no worries! Oven roasting is your friend. Just cook the brisket at a low temp in the oven, maybe in a Dutch oven with tomato paste and apple cider vinegar for a super rich cooking liquid.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post Best Brisket Recipes  appeared first on Over The Fire Cooking.