Guess whats for dinner?

[RGrunz]

This is the first time I have ever used the "Texas Crutch". Trust me, I will never cook brisket without it from now on. I have always had great flavor, nice smoke ring; but I've never had it this juicy and tender. I smoked it until IT hit the stall point, 165 degrees. It held at that IT for 1:20 minutes. I then cooked through that to 169 degrees, then placed on baking rack in shallow roasting pan. I added some apple juice in the bottom, double foiled (left probe in) and cooked it at 275 to IT of 206. Took it out and rested it for over an hour. It tastes better than it looks.

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[cowdog]

Looks amazing! What is the Texas crutch?

 

[Rip]

Looks amazing! What is the Texas crutch?

Foiling the meat while cooking. Helps retain moisture and reduce cooking time.

Your brisket sounds great RG, the pic is not showing up on my iPad..

Now it shows up...looks great too!

 

[SisInLaw]

I wouldn't call it a crutch. I'd call it a technique. Looks delicious!

 

[Patrick_CT]

I agree.. look great!

 

[TentHunter]

I wouldn't call it a crutch. I'd call it a technique.

HA... I like the way you think Sis. A technique it is then!


RG, that briskey looks guuu-uud!

 

[RGrunz]

Thanks, I bought a food slicer, and there is just something about cold brisket sliced thin on a crusty bun that I find irresistable. mmmmm