My brisket stalled at 165 for 5 hours, then I tried the foil boat trick

Last Sunday I was smoking a 14 pound packer on my offset in Austin and it just sat at 165 forever. I usually wrap in butcher paper, but I was out so I grabbed heavy duty foil and left the top open like a boat. The bark stayed crispy while the meat pushed through the stall in about 90 minutes. Anyone else tried the foil boat method, or do you stick with a full wrap every time?

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shanew593d ago

Foil boat is the only way I roll now. Did a 15 pounder two weeks ago and the bark came out like glass, crunchy af. Full foil wrap turns the top to mush, butcher paper flexes but still steals some crunch. Boat keeps the bottom braising while the top dries out perfect. 90 minutes through the stall is about what I get too. Try it once and you wont go back.

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felixlane3d ago

Man that stall is brutal, I feel your pain. Had a 16 pounder sit at 162 for almost 6 hours last fall and I was ready to give up on it. But yeah that "bark stayed crispy" part you said is exactly why I switched over. @shanew59 nailed it though, the foil boat keeps that top crust like glass while the bottom soaks up all that juice. Ive done full foil, paper, and the boat now and honestly the boat gives you the best of both worlds. Once you see that crunch hold up past the stall you really cant go back to wrapping it tight.

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