Any "foil boat" captains out there?

[Chasdev]

Now that it's finally safe for humans to survive outdoors here in Texas, I'm going to smoke a packer on my stick burner tomorrow.
I've going to try the foil boat method (after the bark sets around 170 internal), as instructed by the YouTube guys.
So what's the difference between a disposable pan and a boat made from foil other than the depth of the liquid?

 

[geek with fire]

Never tried it myself as I always wrap briskets in plastic then foil to finish. But as I understand, the biggest difference in the boat vs pan is that the boat is sort of bunched up around the profile of the beef. My guess is this keeps more liquid against more surface of the meat. I'm tempted to try it now that I've learned these new Thermoworks RFX probes won't work inside of foil. But I sure do like my existing method.

 

[BigW.]

I have not tested on a brisket, but I cannot see any difference. I do a foil pan on pork butts and it just collects the liquid gold. Boat does the same, just a bit more difficult to maneuver.

 

[sandyut]

Sounds like work. I just dont wrap or mess with any of that. smoke it at 275 till done...then done.

 

[gmc2003]

Foil = leaks.

I like disposable aluminum pans for that very reason. Another point of contention. I don't really like my brisket sitting directly in the juices(softens the bark). When I pan I put a small rack in the pan and then put the brisket on top of the rack. The brisket sits above the juices and all are happy in whoville.

 

[Chasdev]

I'm trending with you on the not sitting in the juices deal.
The YouTubers claim the confit action tenderizes the flat...and I could use me some of that..

 

[mr_whipple]

I have never cooked a brisket, but I just watched this video the other day.

 

[civilsmoker]

Foil = leaks.

I like disposable aluminum pans for that very reason. Another point of contention. I don't really like my brisket sitting directly in the juices(softens the bark). When I pan I put a small rack in the pan and then put the brisket on top of the rack. The brisket sits above the juices and all are happy in whoville.

This!!!!

 

[sandyut]

This!!!!

yeah man, dont fall into the wrap pan business, 275 till probe tender. its money. its easy. its what you want.

 

[ConrodM]

. I have tried Fatside up a few times over the past 20yrs but all my smokers to date had the heat from below. The few I tried were nothing special so just stuck with fatside down. Recently Modified my Wrangler stick burner to be a Top Down cooker and on 1/27/25 followed Chud’s method of smoking & Foil Boating with Fatside up. Had a prime 15.5# (Excel) from Sam’s . GAME CHANGER in my book!! Fat really rendered well and was one of my Best as of recent. So impressed I’m trying it again tomorrow with a Choice Brisket to see if it was just a fluke. Looking forward to the experiment

 

[texomakid]

Great conversation. I too tend to lean on no wrap cooking but I do use a wrap upon occasions when needed. I also know a guy who finishes all of his briskets in the big disposable foil pan covered with foil and of the many of his briskets I've had the opportunity to enjoy they were all top shelf briskets.

Sometimes, there's not a wrong way but a different way. It's amazing all the different ways folks smoke their briskets. YouTube is a plethora of diverse smoking techniques. So many ways and so little time.......

 

[Fraser]

Now that it's finally safe for humans to survive outdoors here in Texas, I'm going to smoke a packer on my stick burner tomorrow.
I've going to try the foil boat method (after the bark sets around 170 internal), as instructed by the YouTube guys.
So what's the difference between a disposable pan and a boat made from foil other than the depth of the liquid?

Something aesthetic about foil boat; I just like the aerodynamics as opposed to the ‘cybertruck’ brick of a pan. I do think the foil holds the brisket shape better. I think an argument can be made for better conductive heat transfer thru a thin foil - thin liquid layer vs a convective liquid lake in the pan. Also the top bark in the boat is better protected from the steam vapor coming off the surface of the lake.
Flavor? Not sure anyone could tell.

 

[Dustin Dorsey]

I've only done it on a pork butt so far and it worked well. I may try it on a brisket at some point but generally go with butcher paper. With a Texas style brisket you are cooking fat up and you want that fat well rendered. The foil boat gives you more time for the fat to render while also getting some protection on the edges that can get kind of crispy in a highly convective smoker. It also speeds up the cook and saves some of the juices.