Grilling & Recipes: The "Texas Crutch"

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

I smoke the meat at 225 degrees for 2 to 2.5 hours. In that time frame, you will get the maximum amount of smoke penetration. The smoke ring debth will not increase past the 2.5 hour mark. Wrapping in foil and continuing the cooking process for at least 4 hours will cook the meat in its own juices and tenderize the meat. If you are a big fan of the bark, then you will need to unwrap the meat and let it crisp up to give you the bark effect you desire. Doing it my way still gives me the bark i want. I'm not real crazy overly cooked outer edges that taste like burnt meat. I think that takes away from the great taste of barbecue. And that my friends is my two cents worth.

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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