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A pitmaster in Lockhart showed me the foil boat trick and my brisket bark finally stopped going soft
I was at a cookoff in Lockhart, Texas back in April watching this old guy run his offset, and around hour 8 he wrapped his brisket in foil but left the top wide open. I asked him why and he said the boat lets the fat pool up around the meat without steaming the bark to mush. I tried it the next weekend on a 14 pound packer at 275 and the flat stayed juicy while the bark actually crunched when I sliced it. Only thing I changed was bumping my wrap time from 165 to 172 internal. Has anyone else tried the boat on a bigger cook, or does it dry out the point too much?
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julia5576d ago
My uncle ran a boat like that at a VFW cookoff in Seguin a few years back, except his was for pork butts and he never went past 160 before he pulled it. He swore the pool of fat kept the bottom from drying out but the top got this weird leathery thing going on, kind of like jerky skin. I tried his way once on a 12 pounder and the point came out fine, but the flat was a little dry compared to what you're describing. Bumping to 172 sounds like it makes more sense than his 160.
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