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Pro tip: I thought wrapping brisket was just a waste of foil for years
Tried the Texas Crutch for the first time last month and it took me 3 hours longer than my usual cook because I kept opening the smoker to check it, ruining the temp. Ended up with a dry flat. Anyone have a better method for keeping the bark while still speeding things up?
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the_sean1mo ago
That's the classic trap with the crutch. A good leave-in probe is the real game changer here, lets you trust the process without lifting the lid. Once it hits the stall and you wrap, just let it ride until it probes tender.
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