Grilling & Recipes: OK. Here's Some Fodder. The Texas Crutch??

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	Name:	Mack -
	Subject:	OK. Here's Some Fodder. The Texas Crutch??
	Date:	8/29/2011 8:03:12 PM

Is anybody out there cookin' anything on a grill??
Texas Crutch. Wrap foil around meats on the smoker at some point during the process and continue to cook.
The Crutch applies to ribs, butts, briskets,,, any long term smoking where moisture content is likely to be a challenge. BBQ Champs use it to impress the judges??
My normal BabyBacks, I strip em', coat em' with rub, and put them in the "Dreaded" Weber at about 290* with Pecan for maybe 2 1/2 hours. Good stuff, but sometimes a little dry.
This time, I wrapped them in foil at about the 2 hour mark and finished at about 3 hours.
Results? More moist, but lacking some of the "bark" from open smoking. Split decision. No winner.
Anybody add something?

Other messages in this thread:

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OK. Here's Some Fodder. The Texas Crutch?? - Mack - 8/29/2011 8:03:12 PM

OK. Here's Some Fodder. The Texas Crutch?? - Maverick - 8/29/2011 10:02:25 PM

OK. Here's Some Fodder. The Texas Crutch?? - Tall Cotton - 8/30/2011 9:13:58 AM

OK. Here's Some Fodder. The Texas Crutch?? - Ulysses E. McGill - 8/30/2011 7:28:20 PM

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