Crutch or No Crutch


 

Kenny S

TVWBB Fan
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?
 
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.
 
Another vote for foiling flats around the 150-155 zone once you've achieved the color you desire.
 
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?
 

 

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