22" Weber Brisket

[BrianKF]

Hi all, here's a pic of a foil boat brisket I did about a month ago. It was a choice brisket but thought it came out great.

 

[Mark Silver]

That looks fantastic!

 

[Tony-Chicago]

Looks really tasty

 

[JimK]

...but thought it came out great.

You thought right. Looks great. Welcome to TVWBB.

 

[Bob H.]

Looks perfect!

 

[RLittle]

Great looking Brisket Brian! I've experimented with the boats on the last couple of briskets and like the way they turn out as well. I don't think it looked as good as yours though.

 

[Michael Richards]

Brian,
That is an amazing looking Brisket! Look at the smoke ring and the juices oh man!

 

[Tim Campbell]

Man, I wish I could do brisket like that. Awesome.

 

[BrianKF]

Thanks everyone. This was the third packer brisket I have done. I've also done a flat which did turnout a bit on the dry side.

 

[Joe Anshien]

Could you explain "Foil boat". Was it covered, in a foil boat the whole time? How long did it take? Was it on a WSM or kettle? Thanks

 

[Bob Bass]

Good looking brisket.
By chance... was it about a cup of Au Jus that you poured over the brisket for this picture ?

 

[BrianKF]

Good looking brisket.
By chance... was it about a cup of Au Jus that you poured over the brisket for this picture ?

It was some of the juice from the foil boat and I did pour some over the top.

 

[BrianKF]

Could you explain "Foil boat". Was it covered, in a foil boat the whole time? How long did it take? Was it on a WSM or kettle? Thanks

It took about 11-12 hours in a weber kettle. It was about a 10-11 lb brisket after trimming. The boat is basically foil rolled in the shape of a boat that the brisket sits in snugly. Most of the brisket is in the foil but the top is exposed. I put it in the foil when the internal temp was around 175-180 degrees Fahrenheit. I didn't add anything such as beef broth or any other liquid to the boat. It was my first time trying the foil boat method.