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Generally, most pitmasters give their meats at least 3 hours on the smoker before they consider wrapping. Others prefer to wait until their meat develops a deeply colored bark before wrapping.

As you can see, you have a lot of options and each variation on the method is going to produce unique results.

The bark on a smoked brisket or pulled pork is a crowd favorite. Those crunchy, intensely flavored bits of smoke, spice and dried meat are what good BBQ is all about.

But crutching meat can definitely limit the formation of the bark because the moisture is held close to the meat instead of evaporating away.

There are a few things you can do to help the bark form on your smoking meats while using the Texas Crutch. If you delay the wrapping and allow the meat to dry out a bit more, your bark will be thicker and more intensely flavored.

You will also see a deeper color on the exterior from the smoke and the browning of the meat. Another option is to unwrap and finish the meat in the smoker or on a grill instead of inside the foil.

It may stall for a while as the surface dries, but the second stall should be short. Just be sure you remove it before it overcooks!

Of all the meats you can crutch, brisket is probably the most popular choice. Most competitive BBQ chefs crutch their briskets, and I much prefer the results myself.

When should you wrap a brisket? Since meat continues to rise in temp for a while after coming off the smoker, pulling it a little sooner can prevent overcooked or mushy results.

When people say they love smoked ribs, they are usually talking about pork ribs rather than beef ribs. But you can smoke both types, and crutching a rack of ribs can certainly speed up their preparation.

The bones make it hard to place the probe and you will get different temps depending on where you poke. Some folks like their ribs to be falling-off-the-bone tender.

I like a bit of chew and texture to my ribs. The longer you crutch your ribs, the more tender they will be, so wrap them for a shorter amount of time if you prefer a chewier consistency.

The most common system for crutching a rack of ribs is to use the method. The numbers refer to the amount of time the ribs spend in each stage.

To use this method, trim and season your ribs and then cook them:. You can tell your ribs are ready when they have a deeply colored bark and the meat is starting to pull away from the rib bones.

Next to brisket, pork butt is one of the most commonly crutched smoked meats. Like brisket, pork butt has a lot of connective tissue that softens during a low-and-slow session.

If you are a fan of pulled pork, then this section is for you! Ironically, pork butt is NOT from the rear of the animal. Pork butt is one of my favorite cuts to smoke because it is uniform in shape and is well marbled with fat and connective tissue.

When you chop or shred smoked pork butt, you get the contrast from the crispy bark and meltingly tender meat.

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Ass Video. Brunettes Video. Related Videos. Alternate Names: Alexis. Edit Did You Know? Trademark: Large buttocks. Star Sign: Gemini. Of all the meats you can crutch, brisket is probably the most popular choice.

Most competitive BBQ chefs crutch their briskets, and I much prefer the results myself. When should you wrap a brisket? Since meat continues to rise in temp for a while after coming off the smoker, pulling it a little sooner can prevent overcooked or mushy results.

When people say they love smoked ribs, they are usually talking about pork ribs rather than beef ribs.

But you can smoke both types, and crutching a rack of ribs can certainly speed up their preparation. The bones make it hard to place the probe and you will get different temps depending on where you poke.

Some folks like their ribs to be falling-off-the-bone tender. I like a bit of chew and texture to my ribs. The longer you crutch your ribs, the more tender they will be, so wrap them for a shorter amount of time if you prefer a chewier consistency.

The most common system for crutching a rack of ribs is to use the method. The numbers refer to the amount of time the ribs spend in each stage.

To use this method, trim and season your ribs and then cook them:. You can tell your ribs are ready when they have a deeply colored bark and the meat is starting to pull away from the rib bones.

Next to brisket, pork butt is one of the most commonly crutched smoked meats. Like brisket, pork butt has a lot of connective tissue that softens during a low-and-slow session.

If you are a fan of pulled pork, then this section is for you! Ironically, pork butt is NOT from the rear of the animal.

Pork butt is one of my favorite cuts to smoke because it is uniform in shape and is well marbled with fat and connective tissue.

When you chop or shred smoked pork butt, you get the contrast from the crispy bark and meltingly tender meat. You can prepare a Texas Crutch pork butt just as you would a brisket.

Smoke it unwrapped for a few hours or until the temperature hits your desired number, and then crutch it.

I may not always crutch my pork butts, but I almost always use the Texas Crutch for pork shoulder.

Pork shoulder has less marbling than the butt cut. This means it comes out drier and chewier after being smoked. Crutching your pork shoulder will help retain moisture and keep it from drying out too much on the smoker.

The process for crutching a pork shoulder is just like the brisket and pork butt. You can also wait for it to stall and then wrap. I rarely return my pork shoulder to the smoker after crutching, but if you prefer a thicker bark you certainly may do so.

After resting, it should be perfect! Many folks like to finish their smoked meats on a hot grill rather than in the smoker.

This can help dry out the bark and adds a nice amount of caramelization too. If you plan to use a sauce, you can glaze it during this final grilling step as well.

This gives the juices time to redistribute evenly throughout your meat. If you start slicing right away, those juices will leak out onto the plate.

For resting, I prefer to leave my crutched meat wrapped in foil to hold in the heat, humidity, and juices. If you have unwrapped your meat to finish it on a grill or back in the smoker, consider rewrapping it for the resting stage.

Place it in an insulated cooler and your meat will stay warm until you are ready to serve. What about all those delicious juices that collected in the foil?

You could just save them and add them back into your shredded meat. This is a good way to help compensate if your meat turns out a little drier than ideal.

Some people like to dip their brisket slices into the meat juices or use them to make a demi-glaze. Just boil the juices down by half, and you will have a concentrated glaze you can use on your plated meats.

No one seems quite sure who invented the Texas Crutch, or if it even started in Texas. Folks have been wrapping their smoked briskets in various ways for many years, and some articles trace the origins of crutching back to the s restaurant scene.

It is now the standard method on the competition circuit for smoking brisket and pork shoulder. Using the Texas Crutch can shorten your smoking times by several hours and helps keep your meat juicy and moist.

Novice pitmasters and pros agree that the crutch is a great way to speed up the process of making real BBQ. Save my name, email, and website in this browser for the next time I comment.

Contents 1 What is the Texas Crutch?