Texas Crutch

[TimWaller]

I spent the first 40 years of my life in Texas, Laredo, El Paso, Hebbronville, and Eagle Pass. Got transferred to Salt Lake City, Utah 27 years ago.
Would somebody please explain to me what the Texas Crutch is?

[BigBird]

It is that terrible thing of wrapping a brisket in foil halfway through the cook to allow it to stew in it's juices.

Bigbird

[Big Rob]

:lol: :lol: :lol:

[Qjunkie will]

That terrible thing that holds the juice so i can put it in the beans and sauce

[Grumpy Gator]

http://66.14.177.144/enrolldr/images/texascrutch.jpg

This is Paul Kirk's idea of the Texas Crutch

[Texana]

Aint he so funny .......

[Woodman]

Tim, go ahead and do it! There's alot of mythical nonsense involved in barbecue:
Don't use foil
The only good cut of brisket is a packer cut.
You can't make respectable bbq in a bullet smoker.
Some hate pork
Some hate beef
Some hate sauce
Some hate dry
Some even hate chicken! (you know who you are!)
Remove the bark
No green wood.
No cold meat in the smoker.

I can tell you, that you can take alot of time and guesswork out of doing a brisket,andmake it tender and juicy by foiling it. For the particulars ask Bill. I'll bet he's got numbers like 7/3/1 for it! For me, I take a flat to 165Deg (about 6-7 hours) Foil it, put it on the top rack, take it to 200. Rest it for 1/2 hour and try to hold it together while I slice it. I like flats cause they cook quicker, and their more available up here ( probably where you are too.) You've got to make certain that you've got about a 1/4" fat cap on it though. You may already know all this, being that you're from Tejas, but I just love to see myself talk! Good luck findin the brisket in SLC brother! WM

[Texana]

And we love hearing you talk.

Not sure what you say sometime but we love hearing you talk.

:lol: :lol: :lol: :lol: :lol: :lol: :lol:

[Woodman]

Why thank you Texana my friend!

[Qjunkie will]

sUCKUP :evil:

[Woodman]

QJ if I'm gonna suck up, I'll do it to Bill, so he'll send me free rub! Plus he's such a nice guy and so smart. I saw his picture and he's really a very fit gentleman as well. He did a fine job raising Blake. He should be proud..............

[TimWaller]

Thanks, I kinda thought that was what it was about. Sam's always has packer cuts here, anywhere from 99cents to a dollarquater a pound.

[Qjunkie will]

WM I was talkin bout Texana but you did a pretty good job just now.

[Smoke Daddy]

As I am a newbie, I can't tell you how much it irks me to have admit that someone from Ohio (Woodman) may know what they are talking about! :P

Having said that, I will definitely take Woodman's comments into consideration as I continue to seek the secrets of the thin blue smoke!

GO BLUE!!! (Michigan Wolverines that is!)

I know that both sides of my family are from Texas (Texarkana), but that Paul Kirk photo is pretty funny!

[texasbill]

I love that darn thing Paul Kirk has in his hand. I think it is really a danged old big spoon for stirring all of that sauce they use up there in Kansas City. If aluminum is a Texas Crutch then BBQ sauce is KC Crutch? Oh well, we all know this business of cooking Q is about what makes good Q for each of us. So I will keep using the Texas Crutch as the facts have shown me over the years. Paul can use his to stir up his sauce for his BBQ and we can all meet together and have some fun talking about Q.

Bill Cannon
Texas BBQ Rub

[redneck cooker]

I agree on the sauce crutch, (aka.soppin and moppin!) :roll: :roll: :roll: :roll: but I will agree with Bill that as long as they make foil I will be using it.. Damn I hate admitting that! :oops: :oops: :oops: as long as the Q is good who cares?? :wink: :wink: