Crutching ONLY through the stall???
- Thread starter Rusty Breaux
- Start date
Rusty Breaux
TVWBB Fan
OK.. SO... it went down this weekend, and I tried the partial crutch.
I have pix of it in the PhotoGallery, but here we go anyway. 14.5lb Prime packer from Costco (2.99/lb), I trimmed and seasoned it with HolyCow the night before, giving it about 8 hours in the fridge seasoned.
Got it on the WSM about 6am using Kingford Comp (first time using it.. was pretty good i guess) and a mix of Hickory and Pecan wood chunks. I ran the smoker at around 255-265 for most of the cook.
About 5 hours in, I was stalled out at around 165 for a bit, and the bark was looking decent. So i Crutched in 3 sheets of heavyduty foil and tossed it back on. Like usual the temp starts climbing QUICKLY and withing 2 hours i am at 190. AND HERE WE GO.. i unwrap and toss it back on the cooker, still sitting around 265. Internal Temp dropped to about 187 (as i kinda expected) once out of the foil. Then it seemed to stall a little (also as kinda expected). I was under a bit of a time crunch and had to get the brisket off of the cooker within 3 hours of the unwrapping (people coming over for dinner) so i had a backup plan REFOILING if i didnt get moving in 2 hours.
Well about 45 mins after putting it back on the smoker, the temp started slowly climbing. HAPPY MAN!! the last 10 degrees took 2 solid hours. I refoiled (looser than before) and tossed it a cooler for a couple of hours).
I say it was SUCCESS. The crust was much darker and firmer than any brisket iv done to date and I dont think it lost ANY juiciness compared to previous cooks. ALSO, it seemed to extend the cook to somewhere from 9-10 hours which is the time i was estimating.
IM SOLD, and its my new brisket Method. Im thinking of naming it.
rb
I have pix of it in the PhotoGallery, but here we go anyway. 14.5lb Prime packer from Costco (2.99/lb), I trimmed and seasoned it with HolyCow the night before, giving it about 8 hours in the fridge seasoned.
Got it on the WSM about 6am using Kingford Comp (first time using it.. was pretty good i guess) and a mix of Hickory and Pecan wood chunks. I ran the smoker at around 255-265 for most of the cook.
About 5 hours in, I was stalled out at around 165 for a bit, and the bark was looking decent. So i Crutched in 3 sheets of heavyduty foil and tossed it back on. Like usual the temp starts climbing QUICKLY and withing 2 hours i am at 190. AND HERE WE GO.. i unwrap and toss it back on the cooker, still sitting around 265. Internal Temp dropped to about 187 (as i kinda expected) once out of the foil. Then it seemed to stall a little (also as kinda expected). I was under a bit of a time crunch and had to get the brisket off of the cooker within 3 hours of the unwrapping (people coming over for dinner) so i had a backup plan REFOILING if i didnt get moving in 2 hours.
Well about 45 mins after putting it back on the smoker, the temp started slowly climbing. HAPPY MAN!! the last 10 degrees took 2 solid hours. I refoiled (looser than before) and tossed it a cooler for a couple of hours).
I say it was SUCCESS. The crust was much darker and firmer than any brisket iv done to date and I dont think it lost ANY juiciness compared to previous cooks. ALSO, it seemed to extend the cook to somewhere from 9-10 hours which is the time i was estimating.
IM SOLD, and its my new brisket Method. Im thinking of naming it.
rb
Rusty Breaux
TVWBB Fan
The Breaux Partial Crutch
What do you guys think bout that name? btw.. prounced "Bro" ... or would that be too tough for the northerns? HA
rb
What do you guys think bout that name? btw.. prounced "Bro" ... or would that be too tough for the northerns? HA
rb
Donna Fong
TVWBB Super Fan
I love it! The Breaux! Interesting observations. I'm not sure I would have predicted all of those events happening. So you would recommend it as a way to develop a dark crust in a faster manner without compromising moisture?
Rusty Breaux
TVWBB Fan
Having only done it once, I would really recommend it so far. The crust is better than iv had previously when Crutched but probably not as good as a 16 hr unwrapped cook. It makes sense that it raises from 165 - 190 crutched and only takes about 2 hours, instead of up to 6 hrs uncovered (where it MAY dry out a little), then the next 2 hours doesnt seem like enough time to dry anything out, but definite helps with the crust.
So all that taken into account. Id say it puts a better crust than pure crutched, but not quite as good as letting it run for 16 hours unwrapped BUT probably a little more moist also. It seems like a great way to land somewhere in the middle of a 7 hr crutched and a 16 hr uncrutched.
rb
MickHLR
TVWBB Fan
Looks great Rusty! Glad you gave that a try, and that it was successful. That's the crust I think most Texans want to see...love it! Even though I'm not a big fan of foil-wrapping a brisket, I want to try this next time...just to see how fast it gets through that 160*-180* range. I've always had similar results on my stick burners, without wrapping. But, I always cooked at 275*-300* and never had any problems with a stall. That first brisket I did on the WSM that had the 6 hour stall at 165* internal was the lowest temp I've ever smoked a brisket...at 230*, and I'm convinced that cooking at that low temp caused the stall to be so long. And, once it came out of the stall and the temp started rising again from 165*, it still took another 7 hours to get from 165* to 200* internal. And, I'm used to doing entire brisket cooks in 7-8 hours. So, that really threw me...and that's why I thought wrapping like you mentioned might really be beneficial. I will also do my next brisket at 250*, instead of 230*...just to see if a higher temp helps. I only went that low on this last one, and my first one on the WSM, because I could. 
And, since I now have the luxury of putting a brisket on the WSM the night before and letting it go, I'll probably never be awake during the stall anyway...so, it may be a push! LOL!!
And, since I now have the luxury of putting a brisket on the WSM the night before and letting it go, I'll probably never be awake during the stall anyway...so, it may be a push! LOL!!
Rusty Breaux
TVWBB Fan
Looks great Rusty! Glad you gave that a try, and that it was successful. That's the crust I think most Texans want to see...love it! Even though I'm not a big fan of foil-wrapping a brisket, I want to try this next time...just to see how fast it gets through that 160*-180* range. I've always had similar results on my stick burners, without wrapping. But, I always cooked at 275*-300* and never had any problems with a stall. That first brisket I did on the WSM that had the 6 hour stall at 165* internal was the lowest temp I've ever smoked a brisket...at 230*, and I'm convinced that cooking at that low temp caused the stall to be so long. And, once it came out of the stall and the temp started rising again from 165*, it still took another 7 hours to get from 165* to 200* internal. And, I'm used to doing entire brisket cooks in 7-8 hours. So, that really threw me...and that's why I thought wrapping like you mentioned might really be beneficial. I will also do my next brisket at 250*, instead of 230*...just to see if a higher temp helps. I only went that low on this last one, and my first one on the WSM, because I could.
YEP 165 is where i usually fall into that stall on the WSM and you are right, after the stall, the internal temp climb is SLOW. Took 2 hrs from 187 (lost 3 degrees after unwrapping) to 200.
Seems the stick burners, WSM and electric smokers all work very different. My wife's aunt cooked her first brisket in an electric MaserBuilt standup smoker and the brisket hit 200* in about 4 hours. I guess you just have to know YOUR smoker.
I love this stuff..
rb
Timothy F. Lewis
TVWBB 1-Star Olympian
Gotta say, this stuff is certainly one of the more fun learning curves! Always learning, constant adjustments for ambient temperature and wind, moisture content, all that fun stuff!
I figured it was "Bro" from the get geaux!
It's as much the non French as Yankee that will get that convoluted!
My brother had a dog named "Phydeaux" once upon a time.
I figured it was "Bro" from the get geaux!
It's as much the non French as Yankee that will get that convoluted!
My brother had a dog named "Phydeaux" once upon a time.
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