Foil Boat Brisket

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The Foil Boat Brisket recipe demonstrates the cutting-edge technique for smoking brisket made famous by Chuds BBQ. It's genius and with my signature seasonings, it's so freakin' delicious!

Prep Time1

Cook Time14

Resting Time2

Total Time17

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Ingredients:

1 Whole Packer Brisket 13-15 lbs
2 cups Mesquite Peppercorn Lager Rub
1.5 cups Imperial Coffee Stout Rub
1 cup Beef Tallow warmed up

Instructions

Prepping the Brisket (the night before)

Keeping your brisket cold, place the brisket on your cutting board fat cap side down.
Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once completely trimmed, cover the brisket with a binder. I used by FYR BLK hot sauce, but you could use whatever hot sauce you have on hand or mustard works well too.
Then season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.

Smoking

Preheat your smoker for 225-250 degrees F with some added wood chunks or chips for extra smoke flavor.
Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170 degrees F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready for the foil boat.
Lay out 1-2 pieces of foil and add beef tallow to the foil. Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
Place the brisket back onto the smoker at 250 degrees F. Cook until the meat hits 200 degrees F internal or is probe tender (about 5-6 more hours).
Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!

Video

Notes

Protip for Achieving Crisp Bark

To achieve the perfect crisp bark on your foil-boat brisket, be generous with your spice rub and keep your smoker at a steady temperature of 225-250 degrees F. The best way to keep an eye on the temperature is to use a meat thermometer.

Nutrition