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Appreciation post: the foil boat trick a guy in Waco showed me fixed my brisket bark
I always wrapped my brisket in butcher paper at 165 and the bark came out soft every time, which bugged me for like a year. My buddy's dad in Waco watched me wrap one back in April and said to skip the paper and just set the meat in a foil pan with the sides pinched up, so the fat pools but the top stays dry. Bark came out way darker and crustier on my next two cooks, and cleanup was easier too. Curious if anyone here does the boat for pork butt or if that keeps it from getting too greasy.
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andrew85414d ago
What temp did you run the foil boat at, and did you vent the pan at all? Been messing with the boat on pork butt and the first one came out swimming in fat by the time it hit 200. Curious if you poked a hole or propped the pan open to let some moisture out. Also wondering if the fat pooling under the brisket ever messes with the bottom bark. Mine got a little soggy on the underside but the top was great. Trying to figure out if that is just how the boat works or if I did something wrong.
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