Texas Crutch

zueth · September 26, 2011, 01:50:49 PM

Who uses the texas crutch for pork shoulders, how about Brisket?

I have not had the need to use it for pork shoulders, because mine I have always came out moist and tender. With my last Brisket I did it was a little dry, so I am thinking if I would of done the Texas Crutch it might of helped with that.

Look forward to hearing everybody's thoughts.

classicrockgriller · September 26, 2011, 02:57:07 PM

I don't crunch Butts and maybe once on a Brisket.

I let my FTC be the crunch.

mikecorn.1 · September 26, 2011, 03:07:13 PM

Just did a poke butt yesterday and didn't crutch it. Just foil till time to serve.

Sent from my iPhone using Tapatalk

pensrock · September 26, 2011, 03:29:22 PM

OK, I'll ask for us yanks. WTH is a texas crutch? I'm guessing its boating with some kind of liquid. :-\
Or do you hobble around with a chunk of messy wood under your arm? ;) ;D

Ka Honu · September 26, 2011, 04:03:27 PM

Quote from: pensrock on September 26, 2011, 03:29:22 PM... I'm guessing its boating with some kind of liquid.

Exactly - excellent guess.

I occasionally boat a brisket but only if I've screwed something up and need a moisturizing, tenderizing fix.

Tenpoint5 · September 26, 2011, 04:39:56 PM

I noticed that my briskets were moist but seemed to dry out quickly after slicing. I was carrying them to 195º then putting them in FTC. I did some pondering and came up with a solution that seems to WORK FOR ME . I started pulling my briskets at 185º. Since I have been doing this they seem to retain a lot more moisture with the aid of the "Texas Crutch" Give it a shot it may work for you as well.

TedEbear · September 26, 2011, 09:41:02 PM

Quote from: pensrock on September 26, 2011, 03:29:22 PM
OK, I'll ask for us yanks. WTH is a texas crutch? I'm guessing its boating with some kind of liquid. :-\

The Texas Crutch

To the OP, the author in the above link uses it primarily on briskets. I use it mainly on ribs.

ArnieM · September 26, 2011, 11:38:31 PM

I have used it before on ribs and brisket but go without it now. I like the end result better without the 'steaming' phase.

zueth · September 27, 2011, 02:06:03 PM

Quote from: Tenpoint5 on September 26, 2011, 04:39:56 PM
I noticed that my briskets were moist but seemed to dry out quickly after slicing. I was carrying them to 195º then putting them in FTC. I did some pondering and came up with a solution that seems to WORK FOR ME . I started pulling my briskets at 185º. Since I have been doing this they seem to retain a lot more moisture with the aid of the "Texas Crutch" Give it a shot it may work for you as well.

Are you saying that you use the texas crutch and pull at 185?

Tenpoint5 · September 27, 2011, 05:12:06 PM

No Zeuth I don't use the crutch anymore I solved the problems I was having by pulling at 185 instead of 195

Caneyscud · September 30, 2011, 08:07:33 AM

Amen to the advice - not needed - as 10.5 noted - its all about the IT.