Texas crutch ?

The texas crutch is the practice of wrapping the cut of meat in foil at some point during the smoking process....while the meat is cooking. The resting process is just as you described....There really is no way around it. It can be the difference between dry and stringy or moist and tasty.

Resting is different than the TC.  Resting happens after the meat is completely cooked and allows the juices to redistribute throughout the meat and is an important part of the meat cooking process.

The Texas Crutch involves foiling a cut of meat (usually large cuts like brisket or butts) when the internal temperature hits about 165 or so.  It's true that this will help the meat get through the stall quicker and will also help with internal moisture.  I don't do it because I like the bark and the TC takes away from a really great bark.

Good luck,

Bill