Why Texas Crutch ?

[triplebq]

Why do people have a hard time wrapping meat in foil and calling it the Texas Crutch ? Every comp I have seen in person I see people wrapping briskets . So why is this method still like tabo to many ? Just wondering . Yes I am in Texas and yes I wrap each brisket .

thanks for your answer

http://www.amazingribs.com/tips_and_...as_crutch.html

 

[chisoxjim]

I dont foil anything while it is on the smoker, I just dont like to do it. I prefer to let the smoker take its own sweet time.

Texas crutch is just a funny nickname for foiling bbq, thats all.

As for what the competition folks are or are not doing.. I really dont pay any attention.

 

[bbqhead]

PAUL KIRK, a great pitmaster, calls it the "texas crutch", back in his prime hay days could have been true. but nowadays there's so much you can do with it, keeps you from over smoking, add moisture, retain heat,etc. I use at home and contest too.

 

[bman62526]

Personally, I don't see it as TABOO, and sometimes I foil - especially if the cut of meat I had to settle for, isn't quite up to par with the cuts I normally try to buy.

At the same time - I do find it fun to challenge myself NOT to foil sometimes.

I get as much joy from trying to BBQ by the most traditional method possible, as I get from actually eating the results

I cook over fire, even though (especially in the winter around here) I would LOVE to have a gasser...

When BBQ originated - there was no foiling. Now I know you all could argue, "Hey Brian, there weren't offsets with mods back then either"...but even as a traditionalist, I gotta draw the line somewhere!

I agree with you though, that people in comps foil a lot of the time.

 

[the dude abides]

I use it too. I'm sure some are purists and don't find it necessary and maybe their skills are good enough that they don't need to. But for me, I think it's just another tool (cheating or not, if that's what you want to define it as) to help me make my cooks better. But then again, I've never tried without. Maybe someday I'll give it a try.

It's like anything, if it works for you, go ahead and do it. Besides, you're from Texas, who better to use the "Texas Crutch".

 

[fire it up]

Meh, most times I still foil a good portion of things, still tastes and looks great and that is what counts to me so I'll keep leaning on that crutch.

 

[iharris278]

Some of us that don't have good control over temps need all the help we can get.
I'm still very new at this and if I didn't foil, i'd destroy meat!!!

 

[scarbelly]

Foil is my friend

I use it for control - ask my wife that is the only time I am in control of anything

 

[rickw]

I usually foil but there have been times I didn't. I certainly don't see it any worst than any other method one would use to make a good tasting product.

 

[tasunkawitko]

>>>PAUL KIRK, a great pitmaster, calls it the "texas crutch", back in his prime hay days could have been true. but nowadays there's so much you can do with it, keeps you from over smoking, add moisture, retain heat,etc.<<<

has meat (or perhpas aluminum foil?) changed so much in the last few years since kirk's "heyday?"

>>>Why do people have a hard time wrapping meat in foil and calling it the Texas Crutch ? Every comp I have seen in person I see people wrapping briskets . So why is this method still like tabo to many ?<<<

it seems the question would be, "why do you feel a need to justify it?"

if it works for you and you like what it's doing, then go for it, i say - don't worry about what one perosn says is taboo and another peerson says is gospel. the best thing to do is try things in different ways, based on YOUR research and then do what produces the best Q for YOU (and your friends/family, of course). carry on!

 

[ddave]

That's a great question. If it works for you, who cares what anyone else says. It's just smack talk. Don't let it bother you.

Dave

 

[chefrob]

no, but i'm sure there were some kind of banana leaves.........


the way i see it, it is a technique.....it's not cheating at all, some may like it and some may not. i usually foil for as little time as possible depending on the cut of meat and what i am trying to achieve. i also think it has something to do with the type of smoker one is using. in the culinary world, if there is a reason for a particlar technique.......some one will find a different one and have just as strong convictions for why that one is better.

in other words..........
thar's more than one way 't skinnin' a cat!

 

[fishawn]

I foil large cuts, I think it helps a lot. I'm sold on it.

 

[ralphster]

In America's Best BBQ (Kirk and Ardie Davis) they talk about the Texas Crutch. It's written in the book that foiling your meat WILL help tenderize and keep the meat juicy BUT you won't get bark - that crusty carmelized layer on the outside of your brisket or ribs.

I guess it depends on if you want bark. Hard to argue with the way I've seen most of the pros do it on the tv. Individual taste preference should trump any tool or method in my book.

Glad someone posted here about it though, as I've been curious as to what the collective's thoughts were. Hooray search function!

 

[mgwerks]

Kinda like sauce is a Memphis Crutch...