Permission to come aboard the foil boat captain!

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Danblacksher

Meat Mopper
Original poster
Jul 15, 2022
235
302
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.
 

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Danblacksher

Meat Mopper
Original poster
Thread starter
Jul 15, 2022
235
302
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

Meat Mopper
Jun 22, 2022
222
184
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

Smoke Blower
Jul 10, 2022
126
131
Christian County, MO
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.
 

CTXSmokeLover

Meat Mopper
SMF Premier Member
Jun 17, 2022
240
257
Central TX
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!
 

Crazy88

Smoke Blower
Mar 5, 2020
123
87
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

Meat Mopper
Original poster
Thread starter
Jul 15, 2022
235
302
Yes sir fat cap up with crispy bark. I did another one and it was fantastic to slice
 

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Danblacksher

Meat Mopper
Original poster
Thread starter
Jul 15, 2022
235
302
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..
 

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Crazy88

Smoke Blower
Mar 5, 2020
123
87
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.
 
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Displaced Texan

Smoking Fanatic
SMF Premier Member
Nov 11, 2020
729
640
Burr Ridge, IL
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.
 
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Danblacksher

Meat Mopper
Original poster
Thread starter
Jul 15, 2022
235
302
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.
 
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