Grilling & Recipes: OK. Here's Some Fodder. The Texas Crutch??
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Name:   Ulysses E. McGill The author of this post is registered as a member - Email Member
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

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