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[Slimpicker]

And that made me want brisket in a bun
Fri May 8 Brisket https://share.fireboard.io/11B8B7
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First time using the foil boat wrap method. Would do that again, this was one of my best briskets for moisture and being rendered perfectly. I did an overnight cook and then held in my oven at 150° until it was time to eat

You really thought that BOAT method was more moist??? Defies everything logical but so does a lot of cooking... LOL

Seriously, I'd be scared to do it but I GOT to try it

 

[Francis Ramey]

5lb Prime Rib.
More pictures once it is ready
Using the Prime Rib on Trager recipe found on the app.

 

[Slimpicker]

More pictures once it is ready

You better, cuz I'm gonna lose it if you don't

 

[Francis Ramey]

You better, cuz I'm gonna lose it if you don'tView attachment 26231

 

[RustyJake]

You really thought that BOAT method was more moist??? Defies everything logical but so does a lot of cooking... LOL

Seriously, I'd be scared to do it but I GOT to try it

I guess it is kind of the same line of the thinking of the pulled ham. You would think it would be so dry cooking till it pulls, but it isn't.
I did take it to 170 before I boated it. I liked that the end result didn't seem like a pot roast. I will do the foil boat again on my next brisket to see if it was a one off, or it just works better

 

[RustyJake]

Not cooked outside, but this is what mom wanted. Homemade 'pickled' pork cottage roll (basically it is brined like a corned beef done with pork instead). Similar to ham, if I had to describe the texture. Then its boiled with cabbage. This is my favorite when it comes to meats

 

[Slimpicker]

I guess it is kind of the same line of the thinking of the pulled ham. You would think it would be so dry cooking till it pulls, but it isn't.

Yup, cooking logic... don't get me started.. hahaha

I liked that the end result didn't seem like a pot roast. I will do the foil boat again on my next brisket to see if it was a one off, or it just works better

Okay, good, makes sense. I agree about the potroast taste, anything to keep an $80 piece of meat from tasting like a $10 piece is worth a try in my book...
I think it's always harder on a pellet smoker to give a Brisket a deep smoke flavor like a commercial food place gives with stick and charcoal or just real wood.

I need to try my Longhorn Smoker again... been away too long. Maybe I do the first half of a brisket smoke with real wood/coal... then use the trager for the 'boat' wrap...
WOW, an IDEA was just born...

 

[Francis Ramey]

5lb Prime Rib.
More pictures once it is ready
Using the Prime Rib on Trager recipe found on the app.

 

[Slimpicker]

On that Prime Rib!!!