Update: I thought wrapping brisket in foil was a total cheat

My neighbor in Austin swore by the 'Texas crutch' for years, but I always thought it was just steaming the meat. Tried it last weekend on a 14-pound packer and the bark stayed perfect while it powered through the stall. Anyone else have a trick they fought against that actually works?

2 comments

2 Comments

amymason7d ago

What temp did you run it at?

-1

wright.finley6d ago

Yeah, I feel for you, @amymason. I tried it at 375 and it was a total mess, way too hot. Dropped it down to 350 and it was still off. Next time I'm going with 325 and just letting it go a bit longer.