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Always thought wrapping brisket was a waste of time until I tried the foil boat method
I did two briskets last weekend, one fully wrapped in butcher paper like usual and the other with just a foil boat (you know, where you wrap the bottom and sides but leave the top exposed). The foil boat one had way better bark and still stayed plenty moist, which honestly shocked me after years of doing the full wrap. Has anyone else switched to the foil boat method for their long cooks?
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