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Who uses texas crunch for brisket?

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  • #1

    Who uses texas crunch for brisket?

    Cooked one with no foil and it wasn't very good. My first try but I think I will foil it next time maybe after 3 hrs. Is 225 a good temp and should I be aiming for 195 internal temp
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  • #2
    Sometimes.

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    • #3
      I do everyonce in a while. I also cook at 225 until 200 degrees.
      2007 Silverado CC
      1970 Mustang Coupe

      True Street Motorsports. 972-542-9886

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      • #4
        I'm not too proud to either foil or finish off in the oven. Once it gets the smoke, who cares?

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        • #5
          Originally posted by Lone Sailor View Post
          Sometimes.

          Same. If doing brisket, wrapped, make sure to unwrap for the last 2-3 hours so that your bark is nice and crisp instead of soggy.
          Originally posted by BradM
          But, just like condoms and women's rights, I don't believe in them.
          Originally posted by Leah
          In other news: Brent's meat melts in your mouth.

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          • #6
            What's Texas Crunch? Some sort of rub?

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            • #7
              Originally posted by Jose View Post
              What's Texas Crunch? Some sort of rub?
              this
              "If I asked people what they wanted, they would have said faster horses." - Henry Ford

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              • #8
                Another name for foil? I have no clue.
                2004 Mustang GT: BBK shorty headers, BBK O/R X, Flowmaster catback, JLT cold air, Trickflow 75mm TB and Plenum, UD pulleys, upper and lower CA's, 3.73, SCT XCal 2 ---- SOLD

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                • #9
                  ah
                  The Texas Crutch: Wrap In Foil Or Butcher Paper To Tenderize And Speed Cooking
                  http://amazingribs.com/tips_and_technique/texas_crutch.html
                  Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. This simple trick works for brisket, pork shoulder and ribs on any smoker or grill.
                  "If I asked people what they wanted, they would have said faster horses." - Henry Ford

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                  • #10
                    Texas CruTch

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                    • #11
                      LOL! I was just messing what you guys. I figured that's what he meant when he was talking about wrapping it but the title did throw me off

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                      • #12
                        I'm a bbq rookie! Crutch I stand corrected. Also cap up or down? And what about some apple juice for a mop?

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                        • #13
                          Cap up. Apple juice is fine, but can't stay on it's own; even if injected. Sometimes I will do an apple juice/oil/diced onion mop sauce and I mix some of the rub in with it.
                          Originally posted by BradM
                          But, just like condoms and women's rights, I don't believe in them.
                          Originally posted by Leah
                          In other news: Brent's meat melts in your mouth.

                          Comment

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