What is the Texas Crutch? Why and How to Use It

Are you a fan of slow-cooked, smoky meat? If so, you may have heard of the Texas Crutch. This technique involves wrapping your smoked meat in foil or butcher paper during the smoking process to help keep it moist and speed up cooking time. While you may lose some of the crispy bark on the outside of the meat, the result is extra tender and juicy meat.

The Texas Crutch is particularly useful for tough cuts of meat like brisket and pork butt. These cuts can take hours to cook and are prone to drying out or becoming tough. Wrapping the meat in foil or paper helps to retain moisture, too. Some pitmasters even add liquid like apple juice or beer to the wrap to further enhance the flavor and tenderness of the meat.

While the Texas Crutch can be a lifesaver when you’re just wanting to be done faster, it’s not without its downsides. Some experts argue that the method can lead to a loss of smokiness and caramelization on the meat’s surface. However, many swear by the technique and believe that the benefits of juicy, tender meat far outweigh any downsides.

In this article, we’ll go over all the pros and cons of the method and maybe help you decide if this is a technique you’d like to use or not.

What is the Texas Crutch?

If you’re a BBQ enthusiast, you’ve likely heard of the Texas Crutch. It’s a technique that involves wrapping meat in aluminum foil or butcher paper during the smoking process. This technique is used to keep the meat moist and tender, and also to speed up the cooking time.

The Texas Crutch is typically used when smoking large cuts of meat, such as brisket, pork shoulder, or ribs. After smoking the meat for a few hours, the internal temperature of the meat will usually be around 160F, and the exterior will have developed a dark brown crunchy bark. At this point, you can wrap the meat tightly in foil or butcher paper to help push through the “stall” and accelerate the cooking process.

The stall is a phenomenon that occurs during the smoking process, where the internal temperature of the meat plateaus and can remain steady for several hours. This can be frustrating, especially when it holds on for longer than usual. I’m often standing over the smoker willing it to break through that plateau so we can eat already.

When using the Texas Crutch, it’s important to be aware that you may lose some crunch in the bark. However, the extra tender meat more than makes up for it. Additionally, you can add juices, dry rub, and sugars to the foil or paper to create a braising effect and enhance the flavor of the meat.

What is a Meat Stall?

When smoking meat, you may encounter a phenomenon known as the “meat stall.” This is when the internal temperature of the meat stops rising and even drops a few degrees, despite continued cooking. The stall typically occurs when the meat reaches around 150-160°F and can last for several hours.

The stall happens because of evaporative cooling. As the meat cooks, moisture is released from the surface, and as it evaporates, it cools the meat. This cooling effect can counteract the heat from the smoker, causing the temperature to plateau.

The meat stall can be frustrating, as it can significantly increase cooking times. If you’ve ever done a 15-hour smoking session, impatiently waiting for the brisket to advance past the stall, you know what I mean. However, it is a natural part of the cooking process and can’t be rushed. Trying to force the temperature up by increasing the heat can result in tough, dry meat.

One way to overcome the stall is to use the Texas Crutch method. Wrapping the meat in foil or butcher paper traps moisture and steam, which can help push through the stall.

What Meats Stall?

The stall is primarily observed when smoking cuts like pork butt (shoulder), beef brisket, and sometimes whole poultry. These cuts have a significant amount of connective tissue, primarily collagen, which needs to break down to achieve tender and juicy results.

Keep in mind that each cut of meat is unique, and factors such as size, fat content, and overall quality can affect the duration and severity of the stall. Monitoring the internal temperature using a meat thermometer is essential to ensure the meat reaches the desired doneness while accounting for the stall phase.

Beef Brisket

Beef brisket is one of the most popular cuts of meat for smoking, but it is also notorious for stalling during the cooking process. The stall usually occurs when the internal temperature reaches around 150°F to 160°F.

At this point, the meat releases moisture, which evaporates and cools the surface, leading to a stall. By using the Texas Crutch, you can wrap the brisket in foil or butcher paper and increase the humidity level, helping to push through the stall and achieve your desired results.

Pork Butt or Shoulder

Pork butt or shoulder is another popular cut of meat for smoking, and it is also prone to stalling. The stall usually occurs when the internal temperature reaches around 160°F to 170°F.

Wrapping the pork butt or shoulder in foil or butcher paper using the Texas Crutch method can help you push through the stall and achieve your desired results.

Ribs

Ribs are a favorite for many people, but they can also stall during the cooking process. The stall usually occurs when the internal temperature reaches around 145°F to 155°F. By wrapping the ribs in foil or butcher paper using the Texas Crutch method, you can increase the humidity level and push through the stall.

Why Use the Texas Crutch?

When it comes to smoking meat, this technique can be incredibly useful to help retain moisture and speed up cooking time. But why use the Texas Crutch?

• Helps you avoid the dreaded “stall” that can occur during a smoking session.
• Helps retain the juices and moisture in your meat.

• Helps achieve a more tender texture in your meat, though it can also soften the bark, which is a downfall of the method.
• Helps speed up the cooking process, getting your meat to the desired internal temperature faster.

How to Use the Texas Crutch

Using the Texas Crutch is a simple and effective way to keep your meat moist and tender while speeding up the cooking process. Here’s how to use the technique in three easy steps:

Step 1: Wrap the Meat

After smoking your meat for a few hours, when it reaches about 160 degrees F, it’s time to wrap it in foil or butcher paper. Roll out a large piece that will fully cover and seal the piece of meat you’re cooking. If you need to use two sheets overlapping.

Step 2: Add Liquid

Adding liquid to the wrap is optional, but it can help to keep the meat even more moist and flavorful. You can use beef broth, apple juice, or any other liquid of your choice. Simply pour the liquid over the meat before sealing the wrap.

Step 3: Seal the Wrap

Once you’ve wrapped the meat and added any liquid, it’s time to seal the wrap. Make sure the wrap is tight and there are no holes or gaps where moisture can escape. This will help to create a steamy environment inside the wrap, which will help to tenderize the meat and speed up the cooking process.

And that’s it! Using the Texas Crutch is a simple and effective way to keep your meat moist and tender while speeding up the cooking process. Give it a try and see the difference it can make in your barbecue.

What Wrap to Use

You have a few options for what wrap to use. Each option has its own benefits and drawbacks, so it’s important to choose the right one for your needs.

Butcher Paper

Many pit masters prefer to use food-grade pink butcher paper for the Texas Crutch. Butcher paper is porous, which allows the meat to breathe and reduces the softness that can result from foil-wrapping.

It also helps the meat burst through the stall and cuts cooking time. However, it doesn’t provide as much protection from the elements as aluminum foil does.

Aluminum Foil

Aluminum foil is the original Texas Crutch method for wrapping meat. It provides a tight seal that locks in moisture, which keeps the meat juicy and tender.

The foil also protects the meat from the elements, which helps prevent it from drying out. However, foil-wrapping can result in meat that is too soft or even mushy, and it can also add a metallic taste to the meat.

No Wrap

Some pit masters prefer to skip the wrapping step altogether and let the meat cook uncovered. This method allows the meat to develop a nice bark and can result in a firmer texture. However, it also increases the risk of the meat drying out, and it can take longer to cook than the wrapped method.

In summary, the wrap you choose for the Texas Crutch will depend on your personal preferences and the type of meat you’re cooking. Butcher paper is a good option if you want to reduce softness and cut cooking time, while aluminum foil provides a tight seal that locks in moisture. If you prefer a firmer texture and don’t mind a longer cooking time, you can skip the wrapping step altogether.