HOW TO DO THE FOIL BOAT WITH JIRBY

[@Matthlanning]

You can tell your videos don't sacrifice sound BBQ advice for KZbin views.

[@mjonas3261]

I am glad to see you posted again. Seen you on Church, watched all your stuff on the Tube after those videos, and I am down with Chuds to. Almost... kinda got a little battle (ish) there... I have a small number of people I love tuning into, to learning this trade we call BBQ, you and Bradly are two of them. I have learned so much from all of you. Thank You!

[@BlakeGo7]

Ate at LeRoy & Lewis over the weekend. Crispy bark on top of their brisket. I liked it. They use the foil boat.

[@craigluhr7243]

The issue with L&L is they claim they invented the foil boat method. It is good that the proper credit is paid in this video

[@carterjustice1]

Great stuff Jirby! We all owe you a huge thank you for teaching us amateurs how Goldee's became number one. It shows your complete unselfishness and love for your craft. Thank you for the videos and your help!

[@thickymcghee7681]

Ol'Jorb being super careful with his words, not trying to piss off anyone. haha

[@user-kk9mn7yv9r]

The king is back!! 👑 so appreciative of your honesty and willingness to help others improve their brisket game.

[@johnruplinger2449]

Appreciate the straight, unfiltered instructions and opinions, and not just your opinion, you actually give your reasons why that is your opinion, Really do learn alot more with your videos compared to some other content on youtube. Great Stuff!

[@Trumpetmaster77]

Great cook, Foil boat was actually in the comp circuit for many years before people claimed to have invented it. Good looking Brisket! I'll be making a road trip to come up and eat there soon

[@jirbybbq]

Oh yeah I’ve heard about that too! I wonder who did it first🧐

[@charlieellenburg3465]

Thank you sir!! I foil boated a brisket 2 days ago. Wrapped in the boat at 180 then pulled it off smoker at 200° loosly covered top with foil and put in warmer at 170 for 6 hours then lowered to 150 for 11 more hours and it was great ,juicy, had crunchy bark and wasn't pot roasty

[@SOLDOZER]

170 is not a resting temp. That's still cooking.

[@Nothing0873]

I think its just taste preference. I like the crunchy bark so I prefer the foil boat method. But its not everyone's preference. Some like to wrap a brisket in foil, other butcher paper, others no wrap. So I guess it just comes down to how you like tge texture of your food.

[@cbagg6]

I’ve learned more from watching your videos than all the other bbq channels I follow combined. Plus your videos never seem fake or gimmicky 🤙🏼

[@Meatdaddy58]

Yea, right Plug.

[@1030Blake]

I like the foil boat a lot, but I rest in it the cooker itself. I use a Kamado and just dial down the heat to 150-170 for the rest period. I’ve never had an oxidation issue

[@SmokeTrailsBBQ]

I'd be interested in seeing you test the Black's BBQ method where they smoke, refrigerate, and then smoke again for super smokey bark.

[@jirbybbq]

Hahaha okay I’ll check this out

[@SmokeTrailsBBQ]

@jirbybbq eat more vegans interviewed the owner and he talked about the method

[@jirbybbq]

@@SmokeTrailsBBQ I’ll check that out, the method sounds like a pain in the ass to me haha

[@ryangies4798]

It's a great workaround for smaller catering operations. Smoke till you're past the stall then wrap and refrigerate until the night before you serve with no loss of quality. That said, it's a little odd for a legacy BBQ institution to primarily cook this way...imo.

[@jirbybbq]

@@ryangies4798 that makes sense. I was thinking like 50-60 briskets a day and how I would have to move them around and schedule cooking other meats around that

[@Justinjale]

Once I'm happy with my bark, I wrap in paper for the stall and finish the brisket in the oven to save on wood. Can you do a pros and cons breakdown for that method?

[@alexaguillon7904]

Okay, so I was bouncing back and forth between doing no wrap and using foil boat method on briskets that got too crispy on the edges. Well, focusing on good fire management fixed those “crispy” edges. So after finding out that it was my fire management that was scaring me into using a foil boat I did a true side by side with foil boat and no wrap but still did a full foil wrap for rest. No wrap did end up taking an extra hour but that extra hour allowed me to render more fat and hands down made a better brisket for three weeks in a row. The Jirby fire management video changed my life.

[@Backyardkamadosmokin]

Jirby I just saw meat church Texas Twinkie video looking for superbowl food ideas and never realized you were a Georgia native and falcons fan!! So am I!! Originally born and raised in northeast Georgia.. moved to metro Detroit 6 years ago. Falcons have been breaking my heart consistently my whole life but thank god kirby and them dawgs are winning!! God bless you brother and keep up the great work! About to try your brisket recipe next weekend can’t wait!!

[@oscarchevy10]

The best explained foil method on KZbin. Thank you jirby.

[@TigerBoo_KC]

My man Jirby. This is amazing. Just show us straight up what Goldee’s does, because I just had it, you deserve #1, and it’s the bomb. We peons aren’t replicating it anyway. I’ll be back every year.

[@williamcrane9261]

Great talking at goldees Friday, thanks for the input on the smoker build!! We enjoyed the food! See y’all next week!

[@alfromtx245]

This is really good. I don't mind the more scaled down production because the content is great. One thing I would vote for is seeing a video on doing a brisket on a kettle grill (weber, sns, etc.). Keep up the good work!

[@danielforest5923]

Haven't tried the foil boat but you gave a lot of insight into that method. I get that pot roast thing you're trying to avoid. Great video.

[@ctGONZOles]

This is an extremely insightful video. I’ve been allowing the juice boil to occur for quite some time can’t wait to experiment on avoiding that. I saw your flat was probing like 170 when middle was 195. Is it ok to have the lean that low or does it carry through during the hold?

[@bbqdrew4301]

Never cease to amaze me with your beautiful cooks. Been loving on the Goldees method with my briskets but I might need to give this a try.

[@ScottysBackYardBBQ]

foil boat is so old school. we did it in the 60s. or we used mums good cake pan. lol

[@quickfire93]

Trick I started recently is to put a wire rack in the foil boat to prevent that pot roast risk when foil boating. Downside is that this will slow down the cook, so I also add a bit of water into the bottom of the boat to act as a steamer. Note that I'm still fine tuning this process :)

[@jirbybbq]

Nice that’s a good idea! I like it

[@nevermore311]

So foil on bottom, wire rack on foil, brisket on rack, wrap the whole shebang? Worth trying. Got a feeling I’ll rip the foil though.

[@quickfire93]

@@nevermore311 I put the combo on top of a tray to help reduce the aluminum from ripping, but you have to be gentle when moving it because foil rips too easily.

[@BonesRing]

Appreciate the vids! I would be interested in how you make some of your sides particularly the coleslaw & potato salad.

[@SOLDOZER]

The whole point of BBQ is to use your imagination. Not copy everyone.

[@jarodclayton8223]

Jirb, you've really helped me make my bbq infinitely better through the fire management information you've shared on your channel. Can you elaborate on the different types of fires, such as the bundle fire you mentioned in this video?

[@jirbybbq]

Yes I could 100 fire management videos hahah I’ll work on more

[@rextullis2324]

@@jirbybbq please do

[@ericdelgado8494]

Jonny, could I see you do an all mesquite cook, like Valentina’s? Get your thoughts on mesquite for a whole cook.

[@davidrondeau1770]

these videos are key for everyone , always nice to see the pros do their thangggg

[@televisionpilot3551]

Do you happen to have an idea of replicating the sauce from Hickory Stick BBQ in Everman a little down the road from y’all? Thanks for all the knowledge and experience you share here.

[@CoolJay77]

That is the best explanatiion I have seen on the pros and cons of the foil boat method. I always prefer to smoke unwrapped. I don't see any pros of the foil over naked, unless one enjoys a pot roast like braised flavor.

[@tlc2011jlc]

Hi from Wylie, Tx...maybe a brisket cook using the most commonly purchased smoker. Covering fire management, etc. ?

[@hashbrownsugar]

Glad you're posting videos again, thank you! :) Quick question on your current preferred method at Goldee's, are you wrapping them right as you pull, or resting down (to say 140) first? Same question on when you stick them in the warmer? Thanks!

[@micahcollins8]

Found a Creekstone prime brisket in Canada, got some Goldee's rub. It's going down this weekend on my 94 gallon offset, I'm stoked!!

[@trudetermination33]

Thanks for the video! Trying this tonight/tomorrow. Is it possible to get a brisket that juicy on a traeger?

[@dandowodzenka8864]

If you wrapped your brisket during the cook, either in butcher paper or aluminum foil , pull it off the pit and let it rest in whatever you chose to wrap it in. Put it in a dry cooler with towels and rest the brisket until it's time to eat. It'll stay pretty warm for a few hours. A lot of people do this restaurant or not. It will not be overcooked of you pulled it at 203* (to answer the resting q's out there) This dude would be cool to hang with and do some 'Q'.

[@Fred86]

I did the goldies method cooked until 190-195 no wrap the whole cook but rested with the foil boat came out very good

[@aidenstark3823]

When you discussed cons, you mentioned “do not use juices” but did not really explain what you meant or why. Can you explain a little more? Great video!

[@ignoranceisnotatrend4669]

Thank you jirby👍🏽👍🏽@ 10.19 for the backyard pitmasters such as myself 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾it probably is best to get up early the following morning put the brisket on maintain temperature until done ,let it rest for 1 or 2 hours slice and enjoy👍🏽for some reason I tend to struggle with a brisket when I put them on going into the late hours of night😔😔

[@coryshippert8045]

By far the best channel out here. The truth hurts. It’s nice to get all the info on bbq without hiding anything. I wish I could go back and save the $90 on barran tranklins MasterClass which made me screw up countless briskets. Hopefully you find the time to keep pushing out videos. Because they’re amazing

[@erickwalsh9258]

I bought the Franklin book. 😢

[@joshualynch6058]

can you try the method that Black's uses...cook the brisket till about 80% done, take it out and let it sit in the refrigerator for 24 to 72 hours, take it back out and finish the cook

[@steponmemommy9323]

Lol Jonny, I do the "chicken wing, chicken wing, hot dog and bologna" bit all the time!

[@savalascraftbarbecue]

Thanks for the video it’s always great to get wisdom and info on different methods.

[@Anteater23]

Can you please teach us about intake and outtake vents and how to adjust them to get different temperatures ?

[@chrisinscore6036]

Awesome video! I would love to see a video dedicated to building every type of fire you use in different size pits and how they affect temperature.

[@joesmith6972]

"Hey boss, we're all out of pans." "Just use some aluminum foil and make one." *And just like that, the foil boat method was invented.

[@thickymcghee7681]

I don't know why they taught us in Law School using the Socratic Method. The OKAAAY Method provides me with so much more retention. OKAAAY? hahahaha

[@stephenlagana2090]

Good vid sir! Ty. Would be cool if you did a series on pellet smoker bbq. Help us Suburban normies out!

[@withoutatrace232]

Definitely planning a weekend trip from Bama just to have some Goldees!! Learned a ton from you, man. Thank you!!

[@copper4eva]

Any interest in trying out some of the salt lick bbq methods? They do some interesting things, such as mopping their briskets, and slicing up the flat for burnt ends (I assume they also get burnt ends on the point too, but idk). For such old school texas bbq, they actually have some pretty unique methods. There's also not too much stuff online on how they bbq briskets. They also chill their briskets after one cook, then finish them off at a later date. I believe Blacks BBQ does the same thing. I would be most curious on your thoughts about mopping briskets. Which doesn't seem to be very common.

[@Fazman81]

Great info! Jirbs is the real deal, I trust his opinion more than pretty much anyone on the Tube. Goldees has the best BBQ in the DFW area and I’d put it up against any BBQ anywhere 👊🏼👊🏼

[@marcusmichols1516]

​ @jirbybbq might be a stupid question but what would happen if you poked a tiny drain hole in the foilboat? you could even tune it by choosing the height where you put the hole if you want to keep some of the liquid

[@joshworthy9756]

Another classic Jirby gem. Thanks for the tutoral and taking the time to put together the pros and cons of the boat. Worth giving it a try this weekend.

[@bentleyfatheree1616]

I love your videos. Can you do a video with a Chuck Roast

[@itninja9503]

I like your style and to the point delivery. I would love to see if you could do a Sous Vide/BBQ Brisket and ribs. I have been experimenting and it all comes out pretty good but not great. Could be that Great is just not possible but if anyone could do its you.

[@bsexton]

Shoutout to Cuatro! Absolute Austin legend. I would not have made it through college without Cuatro’s.

[@Patriotsfan12345]

Great video, keep them coming. Can you do a backyard brisket on a Weber Smokey Mountain for us apartment folk with limited space. Thanks

[@jerryaguilar5736]

I remember seeing a weber smokey mountain somewhere behind the smokehouse at Goldee's

[@andrescarbajal9924]

Always learnin sum new wit yo videos strait 💯wit it

[@mittenbbq]

Hey Jirby, how do I get one of those sick Barbs-B-Q sweatshirts? Would love to be able to rep what Chuck's doing down in Lockhart! Was super happy I got to meet her and eat at her pop-up at Nickel City in Austin - it kicked ass!

[@cj2282es]

Major shout out to you Jirby! Thanks for your insights. One question: would wrapping the brisket in butcher paper (with a scoop of tallow) for a lengthy hold, after using the foil boat on the grill, help the brisket from dying on the board (rapid oxidation) as you point out as Con #1?

[@AngryBullBBQ]

For holding what about closing the foil boat (as you did after you cut it) so its protected? the hold like all others? I guess only difference from your Goldies brisket process then would be protection of the bottom of brisket for an hour or so.david at Angey Bull BBQ

[@johnl6566]

I'm perplexed by something: when do you know that your brisket is "done?" Temp doesn't seem to matter, yet "feel" can be a very tender flat, but still yield a rubbery point when sliced. Thoughts?

[@DD-kf8xy]

Jirby the GOAT!

[@rocketman7774]

Jirby - used your Goldie’s Wrap and a 20 hour rest in a warming Sous Vide cooler vice the Foil Boat on my Komodo Kamado with excellent results. Going to stick with that method based on your pros and cons.

[@HarryDoyle49]

Hey Man, what temp did you rest in the sous vide, and did you vacuum seal the brisket? I was thinking about cooking the brisket all Saturday and then once it cools down some, vacuum pack, and then sous vide at 140 overnight, and then throw it back on the smoker right before eating to sorta bring the bark back to life. Thoughts?

[@joesmith6972]

I can never get over how much trimming is involved. For those of us not preparing an entire menu at a BBQ restaurant, what is the easiest use for the brisket trimmings?

[@jirbybbq]

Sausage or burgers for sure

[@dorianboone9757]

Render the fat to get beef tallow and use it to sear burgers and steaks.

[@takeflight4666]

Smoked Beef tallow. Huge flavor booster

[@jackenoph6422]

Thanks so much for doing this video! I have a question tho, would the foil boat method work on a pellet grill? Last time I did paper wrap and the lean was still a bit dry. Brisket was prime too. Thanks!

[@jirbybbq]

I think mad scientist says it’s best on there. I’m not too sure though. I need to do a pellet smoker video

[@jakebrown2336]

@@jirbybbq I’d love to see that

[@jackenoph6422]

@@jirbybbq that would be awesome. Thanks!

[@RumandCook]

Works just fine on a pellet grill. Put it on the top rack and keep the fat side up. 🍻

[@BerryBurgerMeister]

@@jirbybbq and a drum smoker video please!

[@1cctru]

What about wrapping in foil after, or butcher paper after it’s done. Not like you’re asking lol And I’m sure a ton a work but maybe for the backyard bbq not a bad idea it’ll help with oxidation I’ve been foil boating but I’ve never wrapped after for the rest. I’m trying that next

[@RustyShakelford781]

Jirby's vids upped my brisket game 200%, I'm a no wrapper fo life now! Also, I can vouch for the rubs, great on brisket and the All Purpose goes with damn near anything. I even use it on steamed veggies. Looking forward to new vids

[@ignoranceisnotatrend4669]

When you stated that your a no wrapper for life in your comment do you mean no wrap at all or you don't mind the foil boat method?👍🏽

[@RustyShakelford781]

@@ignoranceisnotatrend4669 I still haven’t tried the foil boat method but will soon. What I meant was that I don’t wrap at all, only wrap in foil when I pull it to rest. I may cap the ends with foil sometimes if I think they are getting to crusty but that’s all.

[@ignoranceisnotatrend4669]

@@RustyShakelford781 I honestly like no wrap at all also, just seems to take longer, here lately I been smoking brisket were its going into the night and end up pulling them to early after or in the stall hoping they would finish cooking with the rest carry over heat in hopes for doness but it wouldn't have that jiggle 😔😔😔so I'm doing one in the morning starting early so it can be done for dinner including with a 2 to 3 hour rest, THIS TIME IM ON A PITMASTERS JOURNEY TO SMOKE UNTIL ITS PROBE TENDER. 👍🏽👍🏽👍🏽

[@RustyShakelford781]

@@ignoranceisnotatrend4669 I don’t even plan for eating on the same day anymore, so no rushing. I start pretty early and once it’s done it gets wrapped and into the Turkey roaster for 12 hours or so for a meal the next day.

[@DelilaRodriguez]

I would love to see video about the how tos of the Goldees bread and bread pudding!

[@erickwalsh9258]

Bread pudding!!

[@ethanhiggins7884]

Thanks for the video. Really appreciated not having to listen to you trying to sell me some junk I don't want halfway through your video. Will fire up the bbq in New Zealand for you this weekend!! 🔥

[@adamalday01]

Did you bump up the temperature around the 4-5 hour mark and let ride at 275-300 for the rest of your cook?

[@jeans3490]

got your back ! Keep grinding and pumping out that content my man! #RealOne

[@rogerleathers1388]

Thanks for doing this Pros/Cons video! How long did the brisket rest prior to cutting into it? And.....did you rest it on the table or in a cooler? Nice work. Cheers!

[@jirbybbq]

Just right on the table for like 11/2 hours maybe 2

[@rogerleathers1388]

@@jirbybbq Thanks!

[@coltwoods7300]

Could you foil boat but rest in paper? Would that cut down on the rapid oxidation you talked about?

[@stevenseige2467]

Great video, white board was a laugh! Also loved your Q and A. Saw your big I think Southern Pride in the background, would love to hear what you use it for and some comparisons to your other smokers.

[@jasonpettis4691]

Not trying to nitpick, but you talked a lot about what what you think the method would do, without actually demonstrating the negative result. I'm not saying that you are wrong, but it would have been nice to see the instant oxidizing and the "dying on the board" that you spoke of.

[@jirbybbq]

I feel ya 100% but that would be a waste of food.

[@gavargas08]

​@@jirbybbq I as wondering about this too. What are the perceivable side effects of "oxidation" in this context? What does "dead on the board" actually mean? Any wrap (paper, foil, etc), short of an *air tight* wrap, is going to result in oxidation - I'm skeptical of the impact that hand wrapping a brisket will make on oxygen exposure. If oxidation is something to be avoided during the rest then-anyone with the means-would be better off vacuuming sealing and resting via sous vide, right?

[@jirbybbq]

@@gavargas08 a naked brisket in a warmer oxidizes quicker then on that’s been completely wrapped in foil/paper. That’s basically it. Yeah I guess vacuum seal would be good but you’re speaking from backyard experience. I’m talking about dead on the board meaning 1 brisket can last 1-4 customers. Meaning it’s on the board for awhile. A foil boat brisket doesn’t make it to the 4 customer, a paper/foil one does. I

[@jirbybbq]

If you want to see it in real time that’s an experiment you’d have to do. I don’t want to waste food like that.

[@gavargas08]

​@@jirbybbq Thanks a lot for the reply. I have a follow up question if you don't mind: when you're talking about a brisket "lasting" some number of customers, what do you mean? "Lasting" is terms of what? Time until dries out? What makes one method "last" more than the other? Or are you saying that the foil boat makes a brisket shrink more and therefore yields less slices?

[@Treegzbbq]

I definitely agree with you on the oxidation with foil boats. I boated one probably too early once and it oxidized soooo fast when I cut in…even with a little extra tallow. Could be my smoker but I have found that boating sped up the cook for me more than paper or not wrapping. But that’s just me. I do love your video with Chuck doing brisket! Followed that method with the seasoning and it was really damn delicious! Gotta make it up to Goldees soon!

[@CoolJay77]

Why would you even rest the briskets for long hours without wrapping? When you are cooking just one or two briskets, it is not a big chore to fully wrap the briskets before putting them to rest. I wonder whether on very long rests, foil wrap protects against oxidation even more than paper wrap? Jonny's approach makes sense, cook unwrapped in order to develop a crip bark throughout the brisket, then wrap in foil for holding in the warmer.

[@Treegzbbq]

@@CoolJay77I wasn’t really discussing resting, but ok man 😳

[@CoolJay77]

@@TreegzbbqI see. Your experience is quite intriguing. I assumed you foil boated and rested in foil boat. Jonny is trying to explain that the time that the brisket is left uncovered , in a foil boat, for long resting hours in a warmer causes oxidation. I have never before heard of foil boat, or naked, for just the cooking period would cause oxidation. Oxidation comes thru exposure to air for long hours, rather than from the foil itself.

[@Treegzbbq]

@@CoolJay77I’ll put it this way…when I cut into it after cooking in a boat and then resting in butcher paper for 10 hours at 160, I cut in, the slice looked like a rainbow of colors and drier than the Sahara. That was only one time though. It was weird. Never used a boat after that, though I respect the technique.

[@ElSenorBbq]

I used your fire management advice because my briskets came out with not much smoke flavor. Your method on this channel worked like a charm! I do have to ask if you aren't too busy, on the meat church video, does the choking off the entire smoker work really well? I mean I'm sure it does, just nervous about trying it is all.

[@AntsBBQCookout]

this was awesome! i missed these cooking videos man, would love to see more!

[@jirbybbq]

You got it!

[@ChevyLee86]

Thanks for the video. Roughly how long did this one take to smoke?

[@jirbybbq]

Mmm about 8 hours

[@ChevyLee86]

@@jirbybbq thanks homie. I’ve been letting mine rest overnight, and they died on the cutting board. I’ll start smoking early

[@kokoroobaby]

Awesome video, nice sweatshirt! Can you tell me when you guys open goldees's bbq class??

[@jirbybbq]

Very soon!

[@kokoroobaby]

​@@jirbybbq I got your guys sauce today! I'm Sooooo Happyyyyyy~~~~

[@masashiohira347]

Thanks for working through the foil boat for us, despite the shady bits. I appreciate how you keep it real about your processes and thoughts about things you try. For those of us cooking at home and wanting to try the Goldee's method, should we be resting briskets overnight with the foil and tallow, or can that be done for the shorter 1-2 hour rests, as well, if we want to cook and eat the same day?

[@jirbybbq]

You can do either way. Rest for 2 hours and eat or rest over night. What shady bits? 😩

[@masashiohira347]

@@jirbybbq Seemed like you were taking veiled shots at Evan LeRoy (and/or Bradley Robinson?) about not pouring the juices on and taking credit for the foil boat. Is Diego the guy that accidentally left the top of the brisket open? If so, everyone seems to give him credit for that. Either way, not sweating it, as I appreciate learning from you and them. The foil boat helped me (just a backyard guy) with fat rendering, and I'm going to try the Goldee's method this weekend for that reason, as well. Thanks!

[@jirbybbq]

@@masashiohira347 hell yeah let me know how the goldees method works out for you! And nah I don’t even knows what goes on with them. I just stated my opinions. Yeah they go against there’s but not everything is shade. Just different opinions

[@masashiohira347]

@@jirbybbq Thanks! I'll let you know how the Goldee's method (and "pepper, salt, Lawry's") works out.

[@masashiohira347]

@@jirbybbq Circling back because I tried the Goldee's method, and it was one of the best (if not the best) briskets I've made. I got great fat render without overcooking it, and I really like the pepper, salt, Lawry's seasoning approach. Thanks for sharing your methods and tips, and I'll keep practicing so I can be a better bbq cook, since there are no gimmicks and shortcuts, haha!

[@aram325302]

I would say try a brisket on a cheap smoker or different types of smokers.

[@jirbybbq]

Will do!

[@CoolJay77]

He may not have access to a cheap smoker though LOL

[@noelchavez2265]

Foil boat method is the best. I've has the best results from it. Thanks to chud for making it public. Too bad Diego didn't share it

[@allglasstinting]

Bought two shakers of your rub, and I godda say it's the best so far. One day, I'll visit the restaurant god willing.

[@junkironjoe3460]

I would like to know what does it mean for the brisket to get oxidized and how does it effect the brisket?

[@tjdinfl]

How can we recommend a method to you? I think you could smoke a brisket hanging from a tree branch and it would be good! Please keep doing what you have been doing!

[@Dan-pp8oy]

I appreciate your explanations

[@joshuavianes255]

Finally a jirby video, imma wear my jirby shirt today!

[@lionelt.9124]

I been meaning to try this for sometime. I've always thought that foil boating sounds like braising your meat insider the smoker.

[@originalsource5856]

Great video thanks for the content. I noticed your shirt, did Bbq Rat open her own place?

[@jirbybbq]

Not yet!

[@KeithMoonMTB]

how long can you get in between adding more logs to the fire ?

[@VitelWirelessPlan]

Great job! More videos!

[@dougdem3108]

When using Goldies rub what is the salt to Goldies ratio you prefer...weight or volume?

[@OffsetRookie]

Interesting vid for sure. I've tried the foil boat a few times, but I never get it above 250 so the tallow doesn't boil. I'm not following the part about the drying out, can you explain? I've rested several for 12-14 hours at 150 without covering and then dumped the tallow on top before slicing. No issues with drying, of course I haven't done a ton yet. I just received your brisket rub and will be trying it soon! 🍻

[@jirbybbq]

I’m not saying it’ll come out dry. I think it’ll oxidize quickly once you cut into it.

[@OffsetRookie]

@@jirbybbq Ahh ok.. cool thank you!

[@GettingAids1997]

"Give me the reddit zoomer haircut please"

[@markspell9938]

what temp do you put briskets in the warmer after taking it off and wrapping in foil with tallow?

[@BluegrassNBass]

I tried this yesterday with a 6lb chuck roast. Did not work great, not enought fat. I only spritz every 20 min after it went into boat at 180. Still edible and leftovers will make a great chili.

[@Mjenkins87]

Used the foil boat then rested and held in butcher paper. Didn’t notice a pot roast taste. The method really worked for me. Will the top crispy bark ruin resting in paper?

[@jirbybbq]

Mmm I don’t think so it’s you’re just resting in it.

[@WarChortle]

Lol rappers have diss tracks Jirby got briskets 😂 🔥