You drape it with bacon to keep it from drying out: the bacon fat bastes the meat as the brisket cooks.
Lately, I’ve been using a new method, called the brisket boat.
The brisket boat was discovered accidentally. One story goes, at LeRoy and Lewis Barbecue in Austin. An employee forgot to close the foil wrapping after checking the brisket’s temperature. The brisket finished cooking in an open foil “boat.”
Far from being ruined, the open foil allowed the bark (crust) to stay crisp and smoky, while the rest of the brisket cooked in the meat juices and rendered fat.
I’ve always maintained that there’s no such thing as a mistake in the kitchen, just a new recipe waiting to be discovered. The brisket boat is a great way to cook a lean brisket flat, because the foil shields the meat from the heat, while allowing a smoky crust to form on top.
It looks cool. It tastes killer. And it guarantees you a moist smoky brisket flat every time.
Smoked Brisket Flat Recipe
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