"Texas Crutch"

whiskeyfinder · Joined: 12 Jul 2009 Posts: 8

So I've been reading some books by Mike Mills and Paul Kirk, and both guys rail against the "Texas Crutch" (foiling meat during cooking). I'm thinking this weekend of abandoning that technique, as they make some convincing arguments against it.

Thoughts?

Smokin' Hoglegs · BBQ Pro Joined: 30 Nov 2008 Posts: 670 Location: Venice FL

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k.a.m. · Posted: Jul 23 2009 Post subject:

whiskeyfinder, it depends solely on what I am cooking and if I get in a time crunch. On ribs I do not like to foil, but if Mrs.K.A.M. wants fall off the bone ribs then I need to foil and will. On Butts I do not like to foil But if I do not get an early enough start or something else arises I will foil. I almost always foil my chucks at 165� to 170� because I do not care for marinades on my chucks and they tend to dry out. I always plan ahead for briskets because I will almost never foil them. This is my approach on the foiling, I am sure others have their ideas or techniques.
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smokin ernie · Posted: Jul 23 2009 Post subject:

I have pretty much done away with foiling. I can see for something that may dry out like KAM says but haven't cooked a chuck so really can't comment on that. It does becomes a pain in the butt (no pun intented) when you have to foil a lot of food.

Just my 2 cents
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Pigslips · Posted: Jul 23 2009 Post subject:

I can see that foiling a large smoked would be a pain. When we ran a 700 pound smoker we would never foil, but now it's another story. Bottom line is taste and whatever toots your whistle.......... Laughing

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zilla · Posted: Jul 23 2009 Post subject:

Try one sheet of unwaxed butcher paper instead fo foil. By the way, who are Mike Mills and Paul Kirk? Confused

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allsmokenofire · Posted: Jul 23 2009 Post subject:

I foil just about everything. Poultry is the exception....well, and ABTs...oh, and sausages...but pretty much everything else. Seems to work for me....as far as I can tell. I've tried no foil, but I like foil better.

...but that's just me. Cool

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allsmokenofire · Posted: Jul 23 2009 Post subject:

Tony Jabroni · Posted: Jul 23 2009 Post subject:

I will foil ribs but that is about it.
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zilla · Posted: Jul 23 2009 Post subject:

Those two non Texan yahoos!

They ought to know about a crutch! The Kansas City crutch is the worst of all !!

Bunch of nasty thick gloppy BBQ sauce smeared all over there nasty hickory smoked meat! HA!

I guess I should be glad I wouldn't have to taste it EH! Rolling Eyes

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daddywoofdawg · Posted: Jul 23 2009 Post subject:

I've tried it both ways I didn't know about foiling till lately.I foiled some ribs the other day like the juiceness but the outside bottom was like pan fried so I don't know yet which way on ribs.when I hear about plastic wrap do they mean saran type wrap or the heavy duty rant type wrap?and can you really use it in a smoker?
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MooniesBBQ · Posted: Jul 23 2009 Post subject:

Foil is like dutch oven cooking. It introduces a new, humid environment for meat. It's like an oven in an oven. Look at it this way...

In physics, the term [energy] describes the amount of work which may potentially be done by forces within a system. Changes in energy in systems can only be accomplished by adding or subtracting energy from them, as energy is a quantity which is conserved. (Loosely, changes in the energy of systems also coincide with changes in the system's mass).

When you wrap your food, your preserving the energy conservation system. When you don't wrap, moisture from your food naturally wants to convert from a solid(moisture) to steam(vapor). This requires the moisture in your meat to extract energy(not very efficiently) from your meat to convert to a gas(vapor). When wrapping your restricting the conversion process. By wrapping your meat your creating a mini ecosystem inside another ecosystem. Email Newton@Smartkids.org for more information Laughing

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Oregon smoker · Posted: Jul 23 2009 Post subject:

put your big girl pants on and leave the foil in the house or for your neighbors that are learning how to follow your endeavors.

the only absolute reason i use it is if i am pressed for time. there is nothing worse than a yard full of guys wanting to open the lid every 15 minutes. proclaiming "Damn, that smells good, when are we eating." Twisted Evil

i have one friend that still wears scars on his hand cause he couldnt keep his stupid a$$ away from the smoker....last time he got that close. now he is the one that tells everyone stay away, "let him do what needs to be done". and he now gets first treats off the cutting board. Wink

saltwatercowboy · Posted: Jul 23 2009 Post subject:

I am also interested in knowing if anyone wraps in plastic wrap under the foil. I saw that on a video posted here awhile back.

As far as wrapping. I usually don't. Just curious about the plastic wrap.
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BBQMAN · Posted: Jul 23 2009 Post subject:

BBQMAN · Posted: Jul 23 2009 Post subject:

milt · Posted: Jul 23 2009 Post subject:

Sounds like foiling is a prophylactic measure, nothing like practising safe Q-ing. Laughing

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crashpilot · Posted: Jul 23 2009 Post subject:

Rojellio Es Caliente · Posted: Jul 23 2009 Post subject:

I did more foiling when I started out. Mostly because a lot of people do it, I thought it would be safe or whatever.

My take on it anyway is that "Texas Crutch" is the same as 3-2-1 AND to stick with the original 'crutch' method there should be a healthy shot of Apple Juice in there, which pretty much amounts to a foil roast pan.

Lately I have been doing the spritz method. Spritz everything with Apple Juice every couple of hours and/or whenever you open the lid to look. For Beef I spritz with Guinness.
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Sirsmokealot · Posted: Jul 23 2009 Post subject:

I foil ribs.

I have foiled brisket. Usually don't.

I only foil Butt when pressed for time.

I don't wear girls pants. Rolling Eyes

Whatever your preference, it's all good. Wink

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