<\/div>\n\n\n\n
1. Should You Texas Crutch Brisket?<\/h3>\n\n\n\n
Yes. I recommend crunching your brisket mainly to save time. If you bypass it, you will have to wait it out for about 6 hours. That’s enough time for either 3 movies or a drive from Los Angeles to San Francisco. Dreadful, right?<\/p>\n\n\n\n
2. When Should I Crutch My Brisket?<\/h3>\n\n\n\n
Crutch your brisket when it gets to an internal temp of 165 degrees. If you crutch it sooner than this, it will not have absorbed a sufficient amount of smoke. Wrapping it too late may dry out your meat making it too chewy to be the fireball of the party.<\/p>\n\n\n\n
Wrapping Up<\/h2>\n\n\n\n
To recap, the Texas crutch mainly helps to bypass the meat stall which is a big problem when you are trying to smoke meat. Additionally, it ensures you end up with fork-tender, juicy beef brisket in considerably less time and using less fuel.<\/p>\n\n\n\n
However, there is a catch. Two in fact. For starters, the Texas crutch inhibits smoke penetration and two, it softens the bark.<\/p>\n\n\n\n
To balance out these factors, I recommend wrapping your brisket in a Texas crutch when it gets to an internal temperature of about 165 degrees. At this point, it has absorbed a good amount of smoke and has a dark, crusty bark. This has always worked for me.<\/p>\n\n\n\n
My advice? The Texas crutch is not a cheat. It is a treat from the Lone Star State that takes your beef brisket great!<\/p>\n","protected":false},"excerpt":{"rendered":"
A Texas crutch brisket refers to brisket cooked low and slow while wrapped in aluminum foil or butcher paper. The Texas crutch technique mainly serves to speed up the smoking process by avoiding the dreaded brisket stall and keeping your brisket moist and tender. As an experienced pitmaster, I fancy the Texas crutch because it […]<\/p>\n","protected":false},"author":2,"featured_media":21042,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21037"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=21037"}],"version-history":[{"count":11,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21037\/revisions"}],"predecessor-version":[{"id":21452,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21037\/revisions\/21452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/21042"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=21037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=21037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=21037"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=21037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}