Grilling & Recipes: The "Texas Crutch"

Hollybrook Lake Topics

(Hollybrook Lake Specific)

0 messages

Updated

Off-Topic

Lakes Online Forum

83,664 messages

Updated 6/11/2024 11:10:11 AM

Boat Maintenance

Lakes Online Forum

5,197 messages

Updated 6/10/2024 5:39:11 AM

Hollybrook Lake Fishing

(Hollybrook Lake Specific)

0 messages

Updated

Jokes

Lakes Online Forum

4,170 messages

Updated 6/10/2024 6:29:37 PM

Sports

Lakes Online Forum

4,261 messages

Updated 5/28/2024 6:31:10 AM

Grilling & Recipes

Lakes Online Forum

2,977 messages

Updated 6/10/2024 6:30:23 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	Name:	Maddog -
	Subject:	The "Texas Crutch"
	Date:	2/17/2010 8:13:52 AM

I learned about using aluminum foil as a finishing tool when I lived in Texas back in the mid-eighties and have used it ever since. As stated in prior posts, I smoke the meat for 2 to 2.5 hours and then take the meat off and wrap tightly in foil. After wrapping, I continue to cook the meat at 200 to 225 degrees for at least 4 hours. The meat comes out "fall off the bone" with a great smoked taste.

Other messages in this thread:

View Entire Thread

The "Texas Crutch" - Mack - 2/16/2010 5:56:22 PM

The "Texas Crutch" - Maddog - 2/17/2010 8:13:52 AM

The "Texas Crutch" - Little Talisi - 2/17/2010 9:04:46 AM

The "Texas Crutch" - Maddog - 2/17/2010 9:51:16 AM

The "Texas Crutch" - Mack - 2/17/2010 7:52:30 PM

Tried the Crutch on BabyBacks - Mack - 3/1/2010 6:32:55 PM

Quick Links
Hollybrook Lake News
Hollybrook Lake Photos
Hollybrook Lake Videos