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The 15 minute foil boat thing on a brisket flat actually works and I feel dumb for arguing about it
So I was watching an old clip from a cook in Lockhart, Texas and the guy said he boats his brisket flat at 165 internal and never wraps the whole thing in butcher paper. I always thought that was just a shortcut for people who can't manage their fire, and I said as much to my buddy Dale who runs a offset in his backyard. He bet me a six pack I couldn't tell the difference in a blind taste. Last Saturday I cooked two 12 pound packers side by side on my Old Country, same rub, same oak splits, same 250 degree pit temp. One got the full butcher paper wrap at 165, the other just got the foil boat on the flat only. Pulled both at 203 in the flat and rested them 90 minutes in a cooler. At the table nobody could pick which was which, but the boat one had a way better bark on the point and honestly more juice in the flat. I've been wrapping whole briskets for like 6 years and now I'm sitting here wondering what else I do just because that's how I learned it. Any of you boat guys out there, do you ever run into a dry flat with this method or was my one test just lucky?
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matthew_owens93d ago
So what happens when that flat hits a stall at 175 and sits there for two hours while the point keeps climbing? With a full wrap you get some moisture back from the trapped steam, but the boat just sits there open on top, and I've seen flats on my pit come out closer to pot roast than brisket when I tried the boat on a dry select grade packer. Your test was two choice briskets on the same cooker on the same day, which is about the friendliest setup you could ask for. Do it again in January with a cold wind and a stubborn piece of meat and tell me the boat still saves your flat. One blind taste with Dale doesn't wipe out six years of results.
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