FOIL BOAT BRISKET

GoldenQ

Texas Monthly magazine has an article on FOIL BOAT BRISKETS where you put the brisket wrapped partially in foil at the stall by putting it in foil and crunching the sides around the sides and end of the brisket and leaving the top open.  This is to provide a better top bark and keep the brisket moist with the juices in the foil boat. Also not spritzing.

Have any of you seen or tried this method. There is info on YouTube also.  I may try it next time I do brisket but would like any thoughts/experience.  Texas Monthly BBQ editor thinks this has a better  bark and flavor than other ways in taste testing.

Hook_emHornsfan_74

My buddy uses this method every time and his briskets are amazing.  He surprisingly also cooks them on a old school webber kettle.  

Griffin

Chuds BBQ on YouTube has been doing it for awhile. That's where I learned of it. I actually prefer the foil boat method the best. Better than foil or butcher paper. But give it a try. Your results may vary. 

lousubcap

I have tried it like described in the TM article.  I didn't notice any real difference but I did not do a side by side.  I see where Jeremy Yoder (MadScientist BBQ youtube channel) did the foil boat with the brisket also wrapped in butcher paper.  
As with all ways to cook brisket, give it a go and see what it does for you.  I think it has the most upside potential when using an off-set smoker due to the heat/air-flow arrangement.  FWIW-

Skims_Smokehouse

I have done both foil boat and foil boat with butcher paper.  I prefer the results of foil boat with butcher paper.  I also put an air gapped, foil covered pizza pan on top of the conveggtor.  The goal is to avoid overcooking the bottom of the brisket.

Thatgrimguy

I like it a lot on my offset. In my egg I'm fighting to get bark so I'm not looking to stop any.