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

Smith Lake Topics

(Smith Lake Specific)

2,155 messages

Updated 6/25/2024 8:47:10 AM

Off-Topic

Lakes Online Forum

84,076 messages

Updated 11/3/2024 9:28:07 AM

Boat Maintenance

Lakes Online Forum

5,204 messages

Updated 9/14/2024 10:10:50 AM

Smith Lake Fishing

(Smith Lake Specific)

61 messages

Updated 11/13/2022 9:38:51 PM

Jokes

Lakes Online Forum

4,172 messages

Updated 9/9/2024 5:04:44 PM

Sports

Lakes Online Forum

4,261 messages

Updated 5/28/2024 6:31:10 AM

Grilling & Recipes

Lakes Online Forum

2,979 messages

Updated 6/26/2024 5:03:03 AM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	Name:	Tall Cotton -
	Subject:	OK. Here's Some Fodder. The Texas Crutch??
	Date:	8/30/2011 9:13:58 AM (updated 8/30/2011 9:15:46 AM)

Mack,
I've always used it with butts and briskets, with the same results you had. The last couple of smokings I removed the foil, retained some of the juices for later, and let the bark firm back up do an hour or so. When I pulled the pork or sliced the brisket I used the liquid to keep everything moist for serving if they were out for a while. On ribs I do like Mav, sear, wrap, and then at the end baste with sauce over low heat to form a dark bark. I have 2 butts and briskets to smoke for our houseboat community Labor Day pot luck on Saturday night.

Other messages in this thread:

View Entire Thread

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

Quick Links
Smith Lake News
Smith Lake Photos
Smith Lake Videos