Permission to come aboard the foil boat captain!

[Danblacksher]

Well I was commissioned to smoke a brisket for a gathering last night of about 30 people. The main course was redneck tacos. If you have never had a redneck taco I highly recommend you give them a try. What is a redneck taco you ask? It is a warm flour tortilla with baked beans, smoked chopped brisket or pork, coleslaw, shredded cheddar cheese, and your favorite bbq sauce. They are outstanding. I decided to use the foil boat method for the brisket to capture all the juice to put back into the meat when I chopped it. I finished the brisket to an internal temp of 205 and then I put it in the oven, which was off. I waited till the internal temp of the brisket was 145 and then since my oven only goes down To 170 I would run the oven on for an hour then turn it off, and set up the oven to delay start to 170 1 1/2 hours later maintaining an internal temp on the brisket of 150. I did this for 14 hours until the gathering. Let me say the bark was incredible. I cried a little that I had to chop this up after slicing it. I will be honest and confess none of the burnt ends made it to the foil pan. I was amazed at how well the crispy bark held up to the extra juice after chopping and how those little bits of bark gave so much flavor. I highly recommend the foil boat method and the extended rest for brisket. Another tool in the tool pouch.

 

[tbern]

Looks really good!! The tacos sound good to eat also!

 

[BrianGSDTexoma]

I bet those where some killer taco's!

 

[Danblacksher]

Yes they were! The foil pan with the meat was so clean I could have used it again. Not a spec left. I had one guy tell me he is a good judge of bbq, and when I ask him how was it he said its ok. After his third trip and then at the end of the event scrapping the bottom of the pan clean, I said " i can only imagine how much you could eat if it was better than ok" lol.

 

[Marknmd]

Looks great!

I've heard the best BBQ is the backyard bbq where they come back for thirds because the competition bbq makes you feel sick after a short while because it's so rich. So I think you done good.

I've heard of two foil boat methods. One is like you describe - foil boat start to finish. The other is doing the foil boat at the point where others would wrap it which would typically be past the stall. So I wonder which foil boat method is best?

 

[ddow229]

I've heard of two foil boat methods. One is like you describe - foil boat start to finish. The other is doing the foil boat at the point where others would wrap it which would typically be past the stall. So I wonder which foil boat method is best?

This sounds like a challenge!
Those tacos look killer! We are progressing through meat as I am newer to smoking and I think brisket is a few cooks out.

 

[millerbuilds]

Looks tasty!!
I have also put a foil pan to catch drips and use that for an Au Jus.

- Jason

 

[CTXSmokeLover]

Great looking bark. Foil boat works great for a good bark, but like someone mentioned above, I've only ever used it when I would normally wrap, not throughout the whole cook. Interesting method and looks fantastic. Thanks for sharing!

 

[Danblacksher]

That’s exactly what I did only put it on when I would normally wrap

 

[bigfurmn]

Damn!!! I want that. Brisket alone and tacos. Hell yes right now please.

 

[thirdeye]

I'd hit that for sure. Did you go fat cap up when you boated?

 

[Crazy88]

Well I was commissioned to smoke a brisket for a gathering last night of about 30 people. The main course was redneck tacos. If you have never had a redneck taco I highly recommend you give them a try. What is a redneck taco you ask? It is a warm flour tortilla with baked beans, smoked chopped brisket or pork, coleslaw, shredded cheddar cheese, and your favorite bbq sauce. They are outstanding. I decided to use the foil boat method for the brisket to capture all the juice to put back into the meat when I chopped it. I finished the brisket to an internal temp of 205 and then I put it in the oven, which was off. I waited till the internal temp of the brisket was 145 and then since my oven only goes down To 170 I would run the oven on for an hour then turn it off, and set up the oven to delay start to 170 1 1/2 hours later maintaining an internal temp on the brisket of 150. I did this for 14 hours until the gathering. Let me say the bark was incredible. I cried a little that I had to chop this up after slicing it. I will be honest and confess none of the burnt ends made it to the foil pan. I was amazed at how well the crispy bark held up to the extra juice after chopping and how those little bits of bark gave so much flavor. I highly recommend the foil boat method and the extended rest for brisket. Another tool in the tool pouch.

Man that looks fantastic, nice work. Gonna have to give the tacos a try real soon!!

 

[Danblacksher]

Yes sir fat cap up with crispy bark. I did another one and it was fantastic to slice

 

[tbern]

Looks so good Dan!!

 

[Crazy88]

Yes sir fat cap up with crispy bark. I did another one and it was fantastic to slice

Hi, so I'm sure everyone else already knows this but what kind of cooker are you using?

 

[Danblacksher]

I am just using the Oklahoma Joe's Longhorn black triple function. It leaks smoke like crazy I have tried to seal the doors on the fire box and nothing works. One thing that is nice, the grease catcher is on the propane side, so there is a small hole cut in the steel that divids the 2 sides. With the propane burners off I can get a hot fire in the fire box and the propane side gets a good bit of smoke and holds steady at about 145 to 150, so it is ok for cold smoking sausages. I am on the waiting list for a bell fabrication 24x36 with 3/8 inch steel, and I am looking forward to it..

 

[Crazy88]

I am just using the Oklahoma Joe's Longhorn black triple function. It leaks smoke like crazy I have tried to seal the doors on the fire box and nothing works. One thing that is nice, the grease catcher is on the propane side, so there is a small hole cut in the steel that divids the 2 sides. With the propane burners off I can get a hot fire in the fire box and the propane side gets a good bit of smoke and holds steady at about 145 to 150, so it is ok for cold smoking sausages. I am on the waiting list for a bell fabrication 24x36 with 3/8 inch steel, and I am looking forward to it..

Man, that bell fabrication rig sounds super nice. I currently don't own a single stick burner. I ordered a work horse 1975 last year, but ended up having to cancel.

 

[Displaced Texan]

I am just using the Oklahoma Joe's Longhorn black triple function. It leaks smoke like crazy I have tried to seal the doors on the fire box and nothing works. One thing that is nice, the grease catcher is on the propane side, so there is a small hole cut in the steel that divids the 2 sides. With the propane burners off I can get a hot fire in the fire box and the propane side gets a good bit of smoke and holds steady at about 145 to 150, so it is ok for cold smoking sausages. I am on the waiting list for a bell fabrication 24x36 with 3/8 inch steel, and I am looking forward to it..

Man, that bell fabrication rig sounds super nice. I currently don't own a single stick burner. I ordered a work horse 1975 last year, but ended up having to cancel.

I have a Bell Fab 24x48. See my avatar. You will love it. It leaks a little, but, it isn't a pressure cooker, and it holds heat so well, it doesn't matter.

Hope to see a thread once you get yours. Craig is great after the sale as well.

 

[Danblacksher]

Thats good to hear displaced. I am looking forward to it. I am sot expecting perfection, but my OJ has smoke coming out everywhere on the doors.