Grilling & Recipes: The "Texas Crutch"

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	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

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