Texas Crutch

[NHSmoker]

I cooked a pork shoulder and a few racks of ribs this past weekend where I used foil for a portion of the cook. I'd always thought of using foil was a bit like "cheating" butt I must admit that I turned out some of the best bbq that i've ever done. The foil definitely sped up the cook time and kept things moist and tasty and from getting too much bark. My ribs were darn near perfect.

Thanks everyone for convincing me that using foil was nothing to be ashamed of. 8) 8)

[Buster]

Yep, I gave in to foil a few years ago for butts and brisket. Too dang hard not to. Haven't found a need to foil ribs, though.

They call it the Texas Crutch but ya sure see a lot of foil on those FoodTv, bbq cookoff segments.

[TexasBorn]

That's strange...I'm going the other way. I didn't use foil this weekend and like the results. Times went way up, though. I finally got good bark.
TB

[Buster]

That's strange...I'm going the other way. I didn't use foil this weekend and like the results. Times went way up, though. I finally got good bark.
TB

Texasborn, whatcha cooking on and with?

[Fred]

Foil is a tool in your box of BBQ tricks that IMHO is a must to learn - it can & has saved the day

I just took 97 briskets (well... :roll: ... I had 1 clinker for the dog out back :wink: ) to a very nice finish on an avg of 12-14 hrs - with-out foil = Unless pressed for time - I may never foil a whole brisket again /

Avg. 12lb = Control your fire & don't over smoke your meat - stay at apx. 210 & don't lift the lid* for 8-10 hrs unless - you need to check for rotation needs. Ck temp at 10 hrs & apx. the finish time & then close the lid again -

*using Bills rub you do not have to baste to build up the bark/ give it a thick coating & leave it alone - I can NOT say that for all rubs


If your looking = you ain't cooking

Cook safe - cook clean - have fun

[NHSmoker]

97 briskets... :shock: :shock:

[TexasBorn]

...Texasborn, whatcha cooking on and with?

Ye ole WSM. I did a Butt Saturday and injected for the first time and cooked without foil (may have been the first time). I like the bark, taste, moisture, but it took 11 hrs for a 6 lb Boston Butt. Foil would have done it in 9 or less.

TB

[TexasBorn]

97 briskets... :shock: :shock:

Yeah, dat be way over $1000 in meat!

TB

[NHSmoker]

think he did em on a WSM?

[Big Neal]

I love, use, and recommend the foil :lol: :wink:

[Buster]

...Texasborn, whatcha cooking on and with?

Ye ole WSM. I did a Butt Saturday and injected for the first time and cooked without foil (may have been the first time). I like the bark, taste, moisture, but it took 11 hrs for a 6 lb Boston Butt. Foil would have done it in 9 or less.

TB

Well, that's my point. Ya cain't compare a WSM(charcoal w/wood for flavor) and an offset, especially a small one, burning straight wood. Some guys do it and I have, but it's a lotta work.

[Buckeye]

Foil iz yer friend. 8)

[txpgapro]

Foil iz yer friend. 8)

I thought you waz my friend?

[Buckeye]

Foil iz yer friend. 8)

I thought you waz my friend?

Rats!!! Foiled agin! :wink: :lol: :lol: :lol: :lol:

I'm iz yer friend Pro..........don't let nobodee tell u different. 8)

[TexasBorn]

...Well, that's my point. Ya cain't compare a WSM(charcoal w/wood for flavor) and an offset, especially a small one, burning straight wood. Some guys do it and I have, but it's a lotta work.

And that's due to the amount of smoke and tar from burning mostly wood vs. mostly charcoal? Make's sense.

TB

[JimBobTex]

If your looking = you ain't cooking

If I'm cookin at 12lb brisket, I don't look and check temp till its been on for 12hrs. If 10lb brisket, don't look for 10hrs. In other words, 1hr per lb. Take it up to 190-195 in the flat then pull and wrap in foil and put it in a dry ice chest for 3-5hrs.

I'm cooking my best briskets now.

[Smoke Daddy]

I just took 97 briskets (well... :roll: ... I had 1 clinker for the dog out back :wink: ) to a very nice finish on an avg of 12-14 hrs - with-out foil = Unless pressed for time - I may never foil a whole brisket again /



Fred...How do you keep them from turning too dark? Or do you use a pre-burn pit?

[Paul Taylor]

Myself, I always foil the brisket. Now on the pork butt, it all depends on the mood that I am in on that particular day. Now on the ribs, hey what do you think happens during the 3-2-1 method? After I did my neighbors wedding reception last year, I am a firm believer in foil. I could careless who claims it to be a "crutch" If it works, go with it. That's my recommendation.

Paul Taylor

[Zeeman]

I foil briskets, foil ribs half the time.
z

[Fred]

Fred...How do you keep them from turning too dark? Or do you use a pre-burn pit?



I own a GATOR Mobil & cook my briskets @ 180-210
(24x72 barrel - 24x 52- 5 shelve up-right)

I have said it many times - I cook off coals - flavor with wood/spices

I work hard at keeping a VERY clean fire - if you are cooking @ apx. 200 with coals- your briskets won't turn all black but a dark carnal color with some cripys near the edges /

Stop the smoke after a few hours & just cook off coals - keep your vents wide open & add only a small piece of wood or a few lumps of charcoal at a time

Keep the temps on the money / Keep the lid closed / & keep a clean under control fire - oh yea Use bills Rub

I start with a small fire - bring the pit up to 200+ then add the meat - by that time the temps have dropped to 70-80 deg - I close the lid / add NEW coals & my wood flavor - & bring it back up slowly to a steady temp
(this method helps with a deeper smoke ring - I also put the meat on right out of the cooler


I don't like OVER-SMOKED brisket - I want to taste the sweetness the wood adds to the over-all flavor - not bite into a piece of wood