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Thread: Crutch or No Crutch

  1. #1
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    Crutch or No Crutch

    Smokinf a 3 1/4 flat on Saturday. Crutch or no crutch?? Have not had much success with wrapping in foil and thought i may pass on it this time. Thoughts?

  2. #2
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    I always foil flats, but not packers. Wait until 165-170 then foil (with a little fluid) until probe tender.

  3. #3
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    I'd foil as well, but would probably do so at 155 degrees internal with some liquid such as beef stock.
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  4. #4
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    I recommend foiling the flat. I foil packers at the 160 area, sometimes with apple juice or beer. But sometimes not at all, and it turns out okay. For a flat, I'd likely foil with some liquid for a couple hours or so near the end.

  5. #5
    TVWBB All-Star Stefan B's Avatar
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    Another vote for foiling flats around the 150-155 zone once you've achieved the color you desire.
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  6. #6
    TVWBB Fan Dave Penn's Avatar
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    Quote Originally Posted by Stefan B View Post
    Another vote for foiling flats around the 150-155 zone once you've achieved the color you desire.
    Ditto for me. Did my first HH brisket last weekend, and foiled it at 170. It was my best brisket yet.
    When it's smokin' it's cookin' and when it's black, it's done.
    WSM 18.5", WSM 22.5", BBQ Guru DigiQ DX2, OTG 22.5

  7. #7
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    I will foil! Maybe this time i can get it right. How long will a three lb brisket take? I was going to allow for 6-7 hours?

  8. #8
    TVWBB Emerald Member Dwain Pannell's Avatar
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    Some purists will disagree but I use the TX crutch as well. It beats the stall.
    ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Big Deck BBQ and Brew

  9. #9
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    I went crutch. Brisket ended up pretty darn good. very pleased.

  10. #10
    TVWBB All-Star Stefan B's Avatar
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    Wat no pics?!?!?

    Happy to hear things went better this time around.
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