Smoked brisket rest time full#

Now that you know the ins and outs of the Texas Crutch method, here are some things to remember to ensure you get the most amazing, juiciest meat of your life. If you use foil during the stall period, you get to retain all the juices and your brisket comes out incredibly moist! Not only does your meat contain a good amount of moisture inside, you can use any liquid remaining in your foil to mix into BBQ sauce or to to drizzle on the brisket after slicing. When you don’t wrap your meat or use butcher paper, all the juices drip away from the meat. And despite butcher paper gaining popularity and quite a following as of late, I found that wrapping brisket in Reynolds Wrap Heavy Duty Foil is just as delicious and gives you an amazingly juicy brisket.īrisket wrapped in foil does have one great perk. My popular post on Texas Style Smoked Beef Brisket is a similar recipe, except that recipe wraps the brisket in butcher paper. Ready to try out the Texas Crutch on some smoked meat? Try out my recipes for 3-2-1 Ribs or BBQ Smoked Pork Belly to give you a delicious and moist serving of meat without spending hours at the smoker.įor this recipe today, I’ve prepared a delicious brisket using the Texas Crutch method of wrapping with foil. I recommend wrapping when the internal temperature of your meat is at about 165 degrees F. Despite this, I’ve found a happy medium with allowing your meat to remain in the stall for a time before wrapping it to give you insanely moist meat while maintaining that gorgeous dark bark. Wrapping your meat stops the smoke from continuing to penetrate the meat, and some people say it can soften the exterior bark (the crunchy, crispy outside you get from a long and slow smoke).

The juiciest brisket I’ve ever had came from wrapping the meat in foil during the stall because it retained all the liquid from the beef.ĭespite these great benefits, there is one downside to wrapping.

You burn less wood. Less time spent burning wood while your meat is just sitting there for those 6 to 10 hours in the stall mean less wood burned (and more saved money for you!).

By wrapping your meat during the stall, you are able to get over the hump of waiting for the meat to stop evaporating liquid and begin rising in temperature again. Let’s talk about the benefits of using the Texas Crutch when making some delicious BBQ: It is during this stall period that pit masters will wrap their meat in either foil or butcher paper to stop the liquid from evaporating and speed the cooking process. Oftentimes, you can get your meat to 145 degrees in a few hours, but from there your meat temperature does not rise, and you are stuck in this 6 to 10 hour period where the meat isn’t increasing in temperature. This occurs when the internal temperature of your meat reaches between 145 to 175 degrees F where the meat is evaporating liquid, so the meat cools down and it slows the cooking process. They clearly know their stuff.īefore we continue, let’s take a second to talk about The Stall (AKA The Brisket Stall or The BBQ Stall). It not only helps to retain moisture and make your meat the juiciest ever, it also works well to get your meat through the often long and arduous “barbecue stall.”ĭuring the summer of 2018, my husband Todd was behind the scenes in the pits of one of the most popular Texas BBQ joints, and they were using foil to crutch their meat because it speeds up cooking time and makes their meat tender and juicy. Using the Texas Crutch is a pretty classic way to make great BBQ. It was made popular by the competition BBQ circuit, but it is actively used in a lot of restaurant settings as well. The Texas Crutch is a method of wrapping your meat during smoking or slow roasting to speed up the cooking process.

This post is sponsored by Reynolds Wrap®.

Smoked brisket rest time full#

Wrapping your meat in foil during the cooking process ensures it comes out beautifully smoked and full of flavor. Smoked brisket cooked using the Texas Crutch method is incredibly juicy and extremely tender. Jump to Recipe Jump to Video Print Recipe