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| Name: |
Mack
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| Subject: |
OK. Here's Some Fodder. The Texas Crutch??
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Date:
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8/29/2011 8:03:12 PM
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Is anybody out there cookin' anything on a grill??
Texas Crutch. Wrap foil around meats on the smoker at some point during the process and continue to cook.
The Crutch applies to ribs, butts, briskets,,, any long term smoking where moisture content is likely to be a challenge. BBQ Champs use it to impress the judges??
My normal BabyBacks, I strip em', coat em' with rub, and put them in the "Dreaded" Weber at about 290* with Pecan for maybe 2 1/2 hours. Good stuff, but sometimes a little dry.
This time, I wrapped them in foil at about the 2 hour mark and finished at about 3 hours.
Results? More moist, but lacking some of the "bark" from open smoking. Split decision. No winner.
Anybody add something?
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| Name: |
Maverick
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| Subject: |
OK. Here's Some Fodder. The Texas Crutch??
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Date:
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8/29/2011 10:02:25 PM
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Last time I barked up the ribs for about 30 minutes on high then wrapped in foil at about 225 for about 3 hours and let's just say the bones fell out and had to get a spatela to remove from foil as meet fell apart.
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| Name: |
Tall Cotton
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| Subject: |
OK. Here's Some Fodder. The Texas Crutch??
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Date:
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8/30/2011 9:13:58 AM (updated 8/30/2011 9:15:46 AM)
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Mack,
I've always used it with butts and briskets, with the same results you had. The last couple of smokings I removed the foil, retained some of the juices for later, and let the bark firm back up do an hour or so. When I pulled the pork or sliced the brisket I used the liquid to keep everything moist for serving if they were out for a while. On ribs I do like Mav, sear, wrap, and then at the end baste with sauce over low heat to form a dark bark. I have 2 butts and briskets to smoke for our houseboat community Labor Day pot luck on Saturday night.
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| Name: |
Ulysses E. McGill
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| Subject: |
OK. Here's Some Fodder. The Texas Crutch??
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Date:
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8/30/2011 7:28:20 PM
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It usually isn't needed for pork because of the fat content (as long as temperature is properly controlled and you have the time)...I prefer more bark and the tender fall off the bone meat, but that does require more time and basting. I sometimes use a two day cooking process (similar to the Texas crutch) that works well when time and availability to moniter is a factor. It's a good way to prevent dried out or under done meat, because you can use higher temperatures. To keep brisket moist and tender, the crutch is a good idea.
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