Grilling & Recipes: OK. Here's Some Fodder. The Texas Crutch??

Four Wing Lake Topics

(Four Wing Lake Specific)

0 messages

Updated

Off-Topic

Lakes Online Forum

83,686 messages

Updated 6/19/2024 3:46:15 AM

Boat Maintenance

Lakes Online Forum

5,198 messages

Updated 6/19/2024 3:45:44 AM

Four Wing Lake Fishing

(Four Wing 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

2,978 messages

Updated 6/18/2024 10:06:11 AM

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:	Ulysses E. McGill -
	Subject:	OK. Here's Some Fodder. The Texas Crutch??
	Date:	8/30/2011 7:28:20 PM

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.

Other messages in this thread:

View Entire Thread

OK. Here's Some Fodder. The Texas Crutch?? - Mack - 8/29/2011 8:03:12 PM

OK. Here's Some Fodder. The Texas Crutch?? - Maverick - 8/29/2011 10:02:25 PM

OK. Here's Some Fodder. The Texas Crutch?? - Tall Cotton - 8/30/2011 9:13:58 AM

OK. Here's Some Fodder. The Texas Crutch?? - Ulysses E. McGill - 8/30/2011 7:28:20 PM

Quick Links
Four Wing Lake News
Four Wing Lake Photos
Four Wing Lake Videos