Which BRISKET method is BEST? | Foil Boat v Goldee's Secret v 190 & Hold

[@SmokeTrailsBBQ]

Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F

[@ChudsBbq]

Foil Boat For the Win!!

[@SmokeTrailsBBQ]

Can't beat the bark that's for sure.

[@jirbybbq]

It’s a top 5-6 technique for sure!

[@strickstrick2005]

It is the only way I do my brisket, I add some talow on top and melts as it cooks.

[@jamesgalbraith5011]

I sense some competitive vibes between Jirby and Bradley 😏

[@soumynonareverse7807]

Just so Bradley will see this, what if you'd smoke it till 175, foilboat it till 190 and do an overnight rest afterwards?

[@smokescouts]

I’ve done 8 briskets in the last 6 weeks testing all these methods, so this was perfect timing! I agree if you can cook it evenly by rotating it so the point doesn’t get mushy, you can have the best results cooking it to completely done. I really thought it was helpful how you described what’s over cooked vs. the prime rib taste.

[@SmokeTrailsBBQ]

That's awesome! Yes I'm starting to form a really contrarion opinion about brisket. The lower its finished (below 190) the more I seem to like it. I'm sick of pot roasty bland brisket.

[@doctordice5367]

Are you cooking your brisket all the way to the 185 to 195 degrees before you wrap it and put it in the pan, or do you wrap it at some point during the cooking process, and then take it off and rewrap it and put it in the pan?

[@joer1757]

@@SmokeTrailsBBQ Collagen and fat render from 160 to 185, Water begins to steam (known as a slow simmer on a stove top) at 185. so theoretically, one could pull and wrap any meat at 185, and stick it in a 185 oven for hours to finish. I guess one could even overcook the meat if left long enough

[@Scotforjesus]

How did you hold the foil boat brisket until noon the next day? It looks like you take it out of the foil boat directly to the cutting board. Did you rest it in the sous vide holding chamber in the boat? At what temp?

[@braddixon3338]

Well I'm sure Brad at ChudsBBQ loves you now! I like your honest evaluation and results summation for the three methods. For me, because I'm no pit master as I only cook one or two briskets a year, I'd go with the easiest. Your notes of the prime rib flavor and tenderness won me over.

[@chrishull8707]

I learned so much in this video. Like how to evaluate my brisket, bark, fat, smoke ring, and meat tenderness. Thanks.

[@FloridaRaider]

I appreciate how thorough your review is.

[@SmokeTrailsBBQ]

Thanks!

[@Smoke_N_EmbersBBQ]

@smoketrailsbbq loved this video. Ive been a fan of the foil boat because of the crunch bark. I need to get a long rest device soon.

[@jheasley2]

For a pellet smoker, do you go to 190 on the flat or the point? I cook it fat side down on the pellet grill, but the difference between the flat and the point can be as much as 15 to 20 degrees. I always want to pull it when the flat his 190 but then the point isn’t up to temp. Thoughts? Thanks!

[@RipitRon]

Changed up my Method a year or so ago that is a hybrid of these. 1) Smoke at 180 for the first 2 hrs (Dirty Smoke) 2) Smoke at 255 until brisket comes out of stall in a foil Boat 3) Wrap in Butcher Paper with Wagyu Beef Tallow top and bottom Until right feel and temp (Usually this is 198-202 degrees) 4) Pull from paper 9Save Dripping and let rest for 15 min then wrap in Foil and pour juice over brisket before closing and rest it at 160 degree's for 10 hrs Lots of steps yes but IMO you get the best of all of these and worth the effort

[@jonbuettner270]

I did kind of a hybrid version between the foil boat and your method. I foil boat wrapped it about 170° and pulled it at 190°. I let the brisket in the foil boat come down to 165°, put it in a pan, poured half my drippings (from the pan underneath) pit a shear of butchers paper on top of foil boat and crimped it back up (so top is butchers paper on top is crimped up with the foil on the bottom), and then poured rest of drippings on top of butchers paper. I then did the 1/2 cup water and double foiled wrapped and did 16 hr rest at 150° in my oven. It was awesome. I am loving your method. It takes the guess work out of the equation. Thank you for all your experiments. You are my go to guy on brisket for sure.

[@jonbuettner270]

Best flat of the whole Packer I have done yet. Very moist.

[@T2_Sug]

I'm going to try your method this weekend lol

[@alfromtx245]

A couple of weeks ago, I met a friend for lunch at Goldee's. I was very impressed. Probably in my top 2 for the Dallas/Fort Worth area. If you're even in the area, you should definitely check it out. About a week later, I tried the Goldee's method on a brisket. It was a select brisket, so I didn't push the temperature too high. Maybe around 225-240 for most of the time. It stalled out around 190 for maybe 3 hours, then finally began to increase. Both ends were tender when the flat reached 195. I'm not used to a brisket feeling crispy on the outside, but still having that "jiggle." But this one did. After the rest, it was amazing. It would melt in your mouth. I think having it set up to where the heat was flowing across the fat cap really helped. Anyway, thanks for the video!

[@brandonkrupala4902]

This is a fantastic video. I wonder if you took the foil boat brisket off at 190 then started your 12 hr heated rest if that would get you the more ideal tenderness.

[@SmokeTrailsBBQ]

That's what I'm thinking. If there's a way to get the bark of the foil boat but pull it earlier in temp and holding. Worth trying

[@Buford_T_Justice1]

Your commitment to quality and complete and total devotion to BBQ nerdery is quite impressive and most commendable. I really enjoy your videos.

[@ryanchernochan9366]

I knew you were gonna do this video based on your past video explaining the over night hold. Was waiting for this! Thanks

[@s0opr0oud]

I really struggle with the flat with my pellet grill, I always wonder if I shouldn't cut the brisket in half and cook them separately and use the flat for a sandwich instead. The Canadian cold seems to not help my fire pit to stay that warm for a perfect cook. Anyway!! I like the idea of a beginner brisket thanks for the video

[@teamturner3933]

There’s really no downside to separating the point and the flat. Like you said it will help you cook each one to the correct doneness. If you do that you might finally end up with a brisket that has a flat cooked to perfection. I’d say give it a go! There’s also videos out there where folks have done this as well. Good luck!

[@briankronberg]

I'm going to do a sous vide hold. Cooking a brisket the day before Thanksgiving all day. When done, I will seal it up and put it in the water bath. I've not done this before and am totally not sure if I will do 140F or 150F. It will be in the bath for 16 hours. Suggestions? I also thought I could drop from 150F to 140F after 12 hours.

[@SmokeTrailsBBQ]

I like your idea of doing 150 overnight then dropping to 140 to hold it until you serve.

[@DavidWilson-vq7fl]

I enjoyed the video! Kudos to you for trying new methods and grading them fairly.

[@bbqdrew4301]

Excellent video! We need a Part 2 for this, a sudden death between the Foil Boat and Foil Hold. Keep up the good work, been learning a lot from your channel.

[@projectcatkindness]

No words; I can simply appreciate your honesty.

[@nates9321]

Great, thorough video as expected. Now I need the hookup on the 10 year special reserve Crown Royal that's only available in Canada. Grabbed some when I went to London, Ontario, just didn't grab enough!

[@SmokeTrailsBBQ]

Haha! Yea it's pretty good. I like the northern harvest edition too

[@Jason315NY]

Have you tried say 200 n hold in wrapped tallow paper in aluminum foil?….if so how did it come out? Any preference?

[@mattroberts7199]

What if you used the same paper and foil hold but pulled higher than 190 to get better bark? Maybe pull at 195 or even 200? And perhaps hold for less time

[@danblacksher6289]

You just can’t beat the foil boat method for the bark. Just incredible results for me.

[@SmokeTrailsBBQ]

First time trying it on an offset and I was impressed. Things I noticed are that it cooked slower in terms of temp but got more tender faster in the flat anyway, probably from braising in its own juices.

[@bretromberg9065]

BEST VIDEO EVER ............. There is no way possible to sum it up better then this 👍👍👍👍👍👍👍👍👍👍👍

[@DouglasWise-h3h]

I love this video but wish you would have used a larger smoker that would have allowed all three briskets to cook the same. Because of that, there were differences in the cooks that can't be fairly compared.

[@cahoonm]

I really respect your critique of your smoking methods. That is only way one can get batter. Growing up here in Texas in 1960's there was an old BBQ place called Linemans. We would drive up to it all dirt driveway. Get out and order by the pound at window. Go home and be in heaven. I don't know if it was because i was 112-4 then or what, but that was the best brisket i ever had. I remember it had a beer-onion taste. The bark was amazing. Anyway it was awesome

[@07boboboy]

I tried the foil boat method and the bottom half was too pot roasty. I then tried the 190 wrap and hold and that one came out awesome. Granted it was a wagyu brisket so I don't know if that was the reason or not. Want to try the 190 again with a prime and see how it turns out

[@phillipgrenier5653]

I’ve been cooking brisket up in Minnesota for around 4 years. I’ve learned basically from this channel, mad scientist, and Chudd. I’ve taken a lot of trips to Texas so I know what high quality brisket tastes and feels like. Recently, I did the foil boat on a prime packer, pulled it at 195. Vacuumed sealed it packed with tallow. Then I put it in the Sous Vide for 16 hours. My mind was blown with the results! It tasted like the brisket I had at the very well known BBQ venues down south, but a little better even. I was afraid it was a fluke, but I have done 3 more since then, and it’s the same result. It’s awesome what you can learn from these guys. Especially if you live somewhere like I do where it’s hard to find decent BBQ. Sincerely, Phil from Minnesota

[@usuallyfuente3890]

I never thought to hold it via sous vide, but that is a great idea. Would you mind sharing what temperature you hold it at?

[@g-keys7078]

After watching your 190 & hold video and mad scientist’s recent shootout video, I’ve decided to try a hybrid of the foil boat and 190 & hold methods. The reason being I think the foil boat will help protect the edges and pulling it off at 190 will avoid pot roast territory. I’ll let you know how it turns out!

[@SmokeTrailsBBQ]

Good idea. I think that could work well.

[@amiradib1007]

I literally did this last weekend. I boated it around 160, moved it to the oven until 191, then foil wrapped at 150 for 9 hours. Came out excellent.

[@g-keys7078]

@@amiradib1007 awesome that’s great to hear!

[@jessegriffith6401]

Exactly what I'm doing, pulling 190-195 to cool and then rest in the boat.

[@Bouje411]

I remember over at mad scientist he did a “hybrid” foil boat where he wrapped in butcher paper in a foil boat. Need to go back and watch. Maybe that’s a “happy medium” between the great flavor with foil boat and tenderness of the 190 and hold.

[@carltonmisquith]

Thank you so much for doing this . Always wondered but never had the time .

[@alexvids9232]

Plus a big investment

[@Draft2win]

My question. What do you do with all the briskets you cook? Appreciate the channel and knowledge. Love the testing and trials. And science behind it. Keep up the awesome experiments.

[@SmokeTrailsBBQ]

Neighbors, family etc. I hang with friends every other wed and feed them bbq. Thanks!

[@Draft2win]

@@SmokeTrailsBBQ Damn. I’d love to be your neighbor. I cook my briskets to about 165ish. Paper rap them to 203ish. Vacuum seal them. And sou vide them at 165 for 12 to 15 hours. Absolutely amazing. Love to see your take on that.

[@SmokeTrailsBBQ]

@@Draft2win I've done something similar. Really amazing results. The bark isn't stellar though

[@Draft2win]

@@SmokeTrailsBBQ No. not the crunchy crusty bark. But flavor and tenderness. Spot on. And the tallow that forms. Pour that on top. No one seems to mind the crunchy crust. But love your work and would love to do a completion beside you if your ever in NC.

[@SmokeTrailsBBQ]

@@Draft2win maybe one day!

[@jessehernandez52]

I have a vevor food warmer i just bought. My question is it has a tray for water for humidity. Should i use that and put water to hold a brisket for 18hrs or no??? Thank you for the info in advance 😊

[@SmokeTrailsBBQ]

Yes. Water pans help alot with holding steady temps

[@jessehernandez52]

@SmokeTrailsBBQ thank you sr!

[@canadian_coffe_guy4690]

I been smoking on a Kamado joe the last few months and also really appreciate the foil boat method. I ramp up my temps at the end of the cook to help render the fat cap nicely. Great video!

[@homevalueglass3809]

Same, I jack it up to 300 last couple hrs and pull it at 195 or so then rest it.

[@hbrown9345]

Enjoyed the watching the 3 methods. I may have missed it, but I think another variable is whether these briskets were choice or prime. I believe these variables impact which method works best. thanks

[@SmokeTrailsBBQ]

They were all choice.

[@ronknight779]

Nice comparison of the three different methods

[@BigAlsBBQ]

I really enjoyed this video. The level of detail and honesty (regarding not getting the cook quite right) speaks volume about you as a creator and someone who is seeking to help other learn 🫡. Clearly the next video is the Foil Boat vs the Goldee (cooked perfectly). The only thing I missed (apologies if you did say it) was at what temp were you running your smoker & did you adjust it during the cook or run it constaint?

[@SmokeTrailsBBQ]

225 until it sweats then 275-290. Thanks man! Yes will need to do some more experiments.

[@KurtStoll]

Has anyone tried using a store-bought foil pan instead of a custom-shaped foil boat for the foil-boat method? If so, how did it turn out?

[@dank9288639]

that's what I'm trying to find out too lol

[@landolfr]

Here’s a question from someone smoking on a drum. Could I use the foil boat method if I plan to smoke fat down (toward water pans) for most of the cook, then flip it over to fat up after adding it to the foil to render the fat further? Seems like a may be able to achieve a similar result using the vastly different cooker.

[@SmokeTrailsBBQ]

Yes that would mess up the bark a bit from being in contact with the grates but it would work

[@landolfr]

@@SmokeTrailsBBQ Ahhh yes good point, maybe the goldee method of a foil hold would be a better choice for my setup so that the bark doesn’t get effed up and I still get the max fat rendering. Love the channel and thanks for the reply!

[@SmokedReb]

Great approach to this video. You definitely made me want to cook up a brisket.

[@SmokeTrailsBBQ]

Thanks man!

[@anthonydicianni3509]

Now is it better to separate the point from the flat before smoking? This allows crust to be on more surface area. All things BBQ does this and I know Aaron Franklin has talked about why it would make sense.

[@SmokeTrailsBBQ]

Keeping it whole results in a juicier brisket. Separating it exposes more surface area to evaporation.

[@rassanhines8611]

What did you use as meat? Prime grade? creekstone farms prime? choice? etc

[@SmokeTrailsBBQ]

Choice

[@rassanhines8611]

@@SmokeTrailsBBQ thanks for quick reply! great content!

[@bgladish12]

How did you hold the boat brisket? And what temp did you rest them to before going in holding cabinet. Thank you

[@SmokeTrailsBBQ]

The boat and foil wrapped ones went down go 140 then held at 140

[@bgladish12]

@@SmokeTrailsBBQ thank you for the reply.. do you not rest your method before going into holding cabinet?

[@morselandcrumbs5551]

Awesome video. I do the butcher paper with smoked wagyu tallow method...super satisfying

[@SmokeTrailsBBQ]

I've never tried smoking tallow. Great idea

[@morselandcrumbs5551]

@@SmokeTrailsBBQ dude the flavor is too amazing. I vacuum sealed it and froze it. My entire freezer smells like incredible smoked bbq!

[@WHSuperman2005]

@@SmokeTrailsBBQ Jeremy Yoder preaches it.

[@SmokeTrailsBBQ]

@@WHSuperman2005 I'll go check out his videos on it

[@chipsammich2078]

Best I've ever had was with Wagyu tallow

[@latamusx]

Ok Steve, I don't know if you will see this, but thanks for introducing me to this hold method. I watched your video on it a few weeks ago, and in that time I have gone to work with it. After watching the ghee video where you brother liked the hold brisket, but thought it was dry, I wanted to truly make this a perfect method for all. I believe I have done it. Mixing the hold method with my juicy juicy method. Tonight my friend, my family ate what I can only describe as the perfect brisket. I would like to discuss it with you let you test it and see what you think. Let me know best way to contact you if you are interested. Thanks again for all your videos. Keep up the great work. 👍

[@Ty-uz5pd]

You have to let us know what the double juicy method is

[@johndeluca1614]

Great video. I just found your channel. I've been looking for a better way (than my oven on lowest 170 setting, or a cooler) to rest briskets a long time, say 6 to 8 hours. The oven seems too hot, and the cooler doesn't hold temp long enough. I'm intrigued by the sous vide "holding chest". Is that something you fabricated or is it available from Anova?

[@SmokeTrailsBBQ]

It's a diy build.

[@cj2282es]

Great video Steve! Quick question, how did you hold the foil boat brisket? Did you re-wrap it in butcher paper with tallow (I've seen Bradley do that on the Chudd's channel) or did you just put it in the warmer as is boated with aluminum foil (which I've also seen Bradley do)? Many thanks for all your testing and advice!!

[@SmokeTrailsBBQ]

Thanks Chad! It went straight in the warmer (an electric smoker) at 150 uncovered. Still in the boat

[@warrior8783]

I’ve been eating/bbqing brisket for a LONG time and I just miss the days when I would go to the store and would get fajitas and brisket at an affordable price before they became so popular - hi from Texas.

[@joer1757]

Would the same 190 and hold method work for pork shoulder? Or would it be better to bring to at least 195.? Thoughts?

[@SmokeTrailsBBQ]

Yep it works great

[@dannytrieu6104]

I just tried foil and hold last weekend

[@robhrovatin1927]

How did you make your sous vide freezer? I have an old freezer I would love to try to do that

[@dank9288639]

it's easier and cheaper to get a large cooler and turn it into a sous vide

[@fromobile1]

Great video! What’s that electric smoker you use to rest? I’ve been looking for one that goes that low… bass pro shop brand electric smoker?

[@SmokeTrailsBBQ]

It's a masterbuilt 30 inch. Called the sportsman elite at bass pro

[@GettingAids1997]

What a thorough experiment, very nice work

[@TangDominates]

Do you plan to do a video on your holding device? I was planning on buying a cheap electric smoker to use as a holding oven but curious what you’re using.

[@SmokeTrailsBBQ]

The electric smoker is the way to go unless you need a really high capacity holding device for cheap

[@TangDominates]

@@SmokeTrailsBBQ thanks for the reply!

[@mistahmj1275]

Was the foil boat brisket covered during the overnight hold? What internal temp did you let it drop to before u started the rest period?

[@SmokeTrailsBBQ]

No rest before holding. Uncovered.

[@magic49r]

How about separating the point and the flat 1st? I do it all the time.

[@SmokeTrailsBBQ]

Not a huge fan. I like cooking it whole.

[@johngamble667]

Where did you buy the souse vide holding device? Or how did you make it and how does it work?

[@SmokeTrailsBBQ]

I briefly explained it in my texas brisket secret video last year and the full tutorial on how to make one is on my patreon.

[@HungryFreelancer]

Great video? Does fat continue to render / turn yellow/caramel during the long heated overnight rest?

[@SmokeTrailsBBQ]

Good question. I have no idea. Something to test out but my gut feeling is that it needs the higher temps to get like that.

[@marco785]

If I cook thru the stall an hits 195 but not poke tinder. Should I pull wrap an let sit or continue cooking until tender?

[@vepristhorn8278]

What kind of pot roast are you eating that they are grainy or sandy?

[@DrMarvo]

What is that holding oven called? I see it's from Bass Pro Shop. I don't seebit on their website.

[@SmokeTrailsBBQ]

The mes

[@SmokeTrailsBBQ]

Masterbuilt electric

[@DrMarvo]

@@SmokeTrailsBBQ Thank you

[@mikewebb279]

What is the brand name of the holding oven (chest) you used in this video

[@SmokeTrailsBBQ]

General overview of how to make it: kzbin.info/www/bejne/Y2fSlIWYerpqn9E Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

[@joeboeke4566]

What is a lump of taro? I’m a newbie and 2 of 3 cooks were pot roast. The first went off at 190-195 due to lack of time and finished in oven at 300 for 45 min and rested an hour. It was better than the others 203 pull rest 2 hours butcher paper (pot roast)

[@2005Pilot]

Believe he said a lump of tallow which is what Goldee’s does

[@FaithMerino1]

I think you should have consider the look of the slice cross section into your appearance scale. it was great video! Thank you

[@scottwright2895]

Im building a holding chest , like yours do i need to have a secondary temperature gauge for as the water with the sous vide will be a different temp to the meat sitting above it ? do you have a vid which explains how to make this please ? thanks so much

[@SmokeTrailsBBQ]

Monitor the meat internal temp

[@OffsetRookie]

Well done! I've definitely enjoyed the foil boat method as well recently.

[@nikolovh1]

When you put in foil boat are you doing fat cap up or down into the foil?

[@SmokeTrailsBBQ]

Up

[@sennapunjabi1504]

Nice video. Little confused though. Why did the foil boat have more smokiness than Goldees? Weren't they in for the same amount of time in smoker? Also how did you keep the foil boat one from midnight till noon the next day where you ate it? Thank you

[@dank9288639]

so how long do you rest it at 140?

[@304z28]

What was the bass pro cabinet you are holding in? I’m looking for a holding unit. Thanks in advance. God bless from WV

[@thomaslahr9022]

Do you ever trim the fat cap off the top of the point so you can get seasoning onto the meat?

[@Bouje411]

I wonder also if for the foil rested methods, particularly for the method when you take it off early, if maybe a nice torching at the end might be worth a try to see if it helps the bark.

[@dennisbower]

I cooked my first brisket ever a couple weeks ago on my OKJ Highland and used the foil boat. It was delicious, with the carmel color fat, but almost too fall apart - one step away from shredded beef. I think I’ll try your wrap and hold next, looks more forgiving. Thanks for a great video!

[@wardad5628]

If you overcook they tend to fall apart.

[@benhikingoutdoors1632]

Was the foil boat and Goldies method brisket also cooked to 190?

[@SmokeTrailsBBQ]

I think so. Should be in the video

[@Kberrysal]

Can you do the 190 and hold. Do it sous vide at 150 for the 12 hours

[@SmokeTrailsBBQ]

Yes. The bark will suffer slightly but it will be good.

[@mackducky]

I do foil boat with paper, but, since I'm not able to rest for long periods of time, I do what you say in other video. As soon my brisket is probe tender, it goes directly to the fridge, the next day gets reheated low and slow.

[@jeffmyers7141]

Do you leave the foil boat open or do you wrap it for the rest time?

[@SmokeTrailsBBQ]

Open

[@allanminter4191]

Great video!! Why not try your 190 hold method but instead of wrapping..foil boat and hold in your oven in the foil boat? Perhaps it will carry the cook over while still leaving the integrity of the bark? Or perhaps 195 since you're not covering the whole brisket

[@joeytanaisak6010]

What was the temperature the briskets were cooked at? I’ve gone back and fourth looking for it and I’m not sure if I missed it.

[@SmokeTrailsBBQ]

225 until they start sweating. Then 275 to 290 ish

[@joeytanaisak6010]

@@SmokeTrailsBBQ amazing. Thanks for the reply

[@spinedoc893]

I do a hybrid version where I put it directory on the smoker until the bark is where I want it then I wrap it completely in foil for a few hrs then open the foil like the boat until its ready to rest. I've never done this but i know people who just smoke uncovered til the bark is done then wrap til its ready to rest. When you take it off let it sit on the counter with the foil open for 20-30 min (til it stops steaming) then put in your cooler or oven to hold.

[@Dirtrider300]

What do you do with all that cooked brisket? Hope it doesnt go to waste

[@BrosGrimPunk]

I didn’t catch where Goldees let’s theirs cool down before the hold in that MS video. Am I wrong? Great videos!!

[@SmokeTrailsBBQ]

They just said they let it cool down a while

[@HungryFreelancer]

In the comments Jeremy (mad scientist) said they let it rest down to 160 before throwing it in the warmer at 140

[@SmokeTrailsBBQ]

@@HungryFreelancer good to know. I rested them down to 140.

[@BrosGrimPunk]

@@HungryFreelancer good looking out!

[@freerangehuman1976]

What is that bass pro warmer your using in the video is it just an electric smoker?

[@ericjones4776]

Do you ever separate the pointe and the flat before smoking?

[@tclaw1406]

I don’t over analyze any brisket I cook. I’ve cooked them on a pellet grill, offset smoker, Akorn grill, and more lately an Oklahoma Joes Bronco. I’m going with the Bronco or OKJ Highland!!

[@gregwilliams2066]

Do you have a favorite? My pellet doesnt give me much smokiness even at low temps and tube. My egg gives decent smoke. Havent tried offset. Kinda would like gravity smoker

[@igotJesus88]

Good video, and a lot to think about. Two things. With brisket cooked on a pellet smoker do you prefer fat cap up or down? I cooked a brisket the other day with the fat cap down. When it hit 170 I foil boated it. The bark ended up being really tough. I couldn’t cut it easily. I did foil boat it with the fat down also. No spritz. I cooked it at 225. Any thoughts? Maybe my knife was dull.

[@SmokeTrailsBBQ]

Pellet grills are tough. You might have been getting alot of radiant heat from the burn pot. I go fat up in a pellet grill but if there was a way to go fat down and not mess the bark up/get grill marks etc (which there is not) I would likely go fat down.

[@JWFas]

Did you flip the brisket to fat side up when you boated it?

[@duanehenicke6602]

Took me yrs and many briskets to get a good one from pellet grill. You can not smoke like you would a offset. Think of it as direct grilling. Turn and flip them a few times through out the cook. A good mop after the seasoning has set works well. And to get that smoke flavor, do not wrap them until done and ready to rest. If you want to be old school Texas brisket cook, separate the point from the flat before slicing. None of these "pitmasters" will show you how to properly slice a brisket. Sad it's became a lost art.

[@igotJesus88]

@@JWFas I did not. That might be a good idea though.

[@igotJesus88]

@@duanehenicke6602 technically I’m smoking on a Masterbuilt gravity so I get plenty of smoke flavor. Almost offset. But it works just like a pellet grill where all the heat comes from the bottom.

[@nateb317]

How about doing foil boat AND the 190 & Hold?

[@wrightfamily2066]

Can the oven be used to the 190 hold?

[@SmokeTrailsBBQ]

Yes you just need to adjust it to hold at 150. Check your manual

[@CoD_Maj3st1k]

Good on Goldees bbq and Chuds to share their process to the community. We all want to get better. Find newer & better methods to produce better bbq. It will push others to get better. It also brings the expectation bar up in texas bbq. All goods things.

[@SmokeTrailsBBQ]

Yea! I love when people share because it levels the playing field and raises everyone's game.

[@billcole1124]

I appreciate your honesty in your journey to perfecting your brisket cooking method. I almost wonder if you combined some of these methods into one. What if you cooked the brisket to around 175 internal temp for great bark formation, then foil boat it until it hits 190-195 internal temp for the extra smoke and fat render, then place the brisket in tallow soaked butcher paper with your 1/2 cup of water method at 150 degrees for 10-12 hours?

[@billcole1124]

FYI - I tried this over the weekend and had incredible success with a basic USDA Choice brisket. I definitely recommend you try this!

[@dank9288639]

@@billcole1124 Thanks man!

[@JorgeValdesPhD]

great video, recently discovered your channels and learned a lot, what do you use to hold brisket overnight? I see Bass Proshops but dont know what it is? tThanks

[@SmokeTrailsBBQ]

Masterbuilt electric smoker

[@JorgeValdesPhD]

@@SmokeTrailsBBQ thanks

[@JorgeValdesPhD]

@@SmokeTrailsBBQ another question, what temperature do you hold brisket at in the master built? can you keep temperature without putting wood chips? just like an oven? Most channels say they hold at 140. Thanks again for the great content

[@SmokeTrailsBBQ]

@@JorgeValdesPhD no you don't need Chips. It's an electric heating element. I go with 150. Never experimented with 140.

[@JorgeValdesPhD]

@@SmokeTrailsBBQ thanks so much that is what I will do, I do not want it for smoking the brisket just for holding it over night. Blessings

[@TheMopangbend]

Do you have a heating element in the freezer to hold at 140?

[@dylanconrad6930]

If you’re going for the sous vide method why not just vacuum seal the brisket in the tallow wrapped paper and submerge the meat? You’d be ensuring the temp stays consistent and could easily add more water to ensure you don’t have to keep replenishing as the water turns to steam

[@tonyurquhart7130]

I was thinking the same. I just tried it. Chud’s had a recent vid. I followed him doing foil boat to 205 and then rest for 45 mins and vacuum seal and sous vide bath at 165 for 12 hours. The end result bark was still crispy. It was a tad overdone. Next time I will pull early at 190ish.

[@dointime1]

What kind of oven do you use for your hold?

[@SmokeTrailsBBQ]

I use a masterbuilt electric smoker or sous vide holding chest

[@dointime1]

Thanks!

[@markbaker8249]

@@SmokeTrailsBBQ Just sharing my experience...I wanted a more professional warming oven but didnt have the budget ..even the used market...expensive. I found a chinese food warmer....Vevor that other bbq guys like. I bought one and it arrived yesterday. Stainless exterior, holds temp really welll...lt costs $282 with a warranty.

[@rpmautoreviews9249]

so foil boat method, theres no resting for hours ? just cook it until 203 & let rest on counter & eat ? and was foil boat fat down or up ?

[@HOMECOOKLONG]

I mix the Goldees with the 190 long hold method, never fail me, i get PERFECT brisket everytime. No wrap No sprtiz pull at 187-190, never over 190. Then rest open on the counter to 165 wrap with tallow in foil and hold at 150f for 12-20 hours, depends on serving time. Very simple, very straight foward, all my brisket cook now is open the lid 3 times only. at 6h roate, at 187 check if done, if not then at 190 PULL time. The easiest smoke nowdays

[@SmokingDadBBQ]

Great head to head

[@rocketman7774]

I built a warming oven from a Igloo cooler and a Anova Sous Vide. My briskets have come out great - great info - thanks! I was using the butcher paper/tallow method in a foil pan tightly covered. Considerable condensation builds up the inside of my cooler and drips down - foil pan cover is needed to prevent water intrusion. Question: in the video above, when you rested the foil boat brisket, was it in a tightly covered foil pan or open to the elements? Do you get condensation build up and drips in your resting cooler? Thanks for the great info👍👍

[@jessegriffith6401]

Do you keep your pan fully above the water line or in the water but keeping the water below the edge of the foil pan? At what temp?

[@christmaschris487]

what do you use for ur holding device?

[@TheBrownBacon]

Does anyone know the model for that bass pro shop warmer?

[@SmokeTrailsBBQ]

It's old basically an mes 30