You’ll see 100 different methods out there when it comes to smoked brisket, but this method is pretty foolproof and delivers ONE HECK OF A BRISKET! Come check out this pellet grill brisket!

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Thermapen Mk4 Instant Read Thermometer:
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Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
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Nylon Grill Brush:
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Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
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Wagyu Beef Tallow:
Duck Fat Spray:

In todays video I am going to show you how to smoke a brisket, foil boat method! Foil boat brisket is something that I picked up from Brad at Chuds BBQ, and from the first time that I saw it in his videos I was intrigued by the texture of the bark that it produce. So I had to try this out for myself.

The brisket I used started around 15lb but after trimming it was probably closer to 12.5lb. I used a yellow mustard binder and seasoned it up with some homemade brisket.

Brisket Rub:
– 2 Parts Coarse Black Pepper
– 1/2 Part Lawrys Season Salt
– 1/2 Part Kosher Salt
– 1/2 Part Granulated Garlic

I used my Camp Chef Pellet Grill for the smoked foil boat brisket, which I ran consistently at 250F for the entire cook using the Knotty Wood Almond Pellets. I never needed to spritz as the surface of the of the brisket remained slightly moist the entire time. When I achieved that rich color and texture on the bark, I pulled it and wrapped it in 2 sheets of heavy duty wide foil and created the foilboat brisket. Returned it to the smoker until it was probe tender (probe feels like its going into butter) and for me that was at around 203F.

The key at this point is to rest your brisket, and since this finished up around 6:30am I wasn’t even close to hungry! I let it cool down outside in the open air until it reached around 180-185F and then placed it in a foil pan (but still in the foil boat) uncovered in the over which I had set for 170F. I left it rest in there for the next 6 hours and let me tell you what…. my whole house was drooling as it smelled like brisket!

As you can see this tender brisket turned out phenomenal and was one JUICY brisket!

Now this isn’t a wagyu beef tallow brisket, hot and fast brisket, Jeremy Yoder brisket, Smokin’ Joes Pit BBQ brisket, Guga brisket, Chuds BBQ brisket, or an Ash Kickin BBQ brisket…. but this IS an overnight brisket using the foil boat method by yours truly… Anderson’s Smoke Show

If you enjoyed this Texas style brisket video, be sure to subscribe to Andersons Smoke Show and I will see you in the next video!

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I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link:

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