Technique
Texas Crutch
Wrapping meat in foil or butcher paper partway through a smoke to push past the stall and lock in moisture.
Around 160-170°F internal, large cuts like brisket and pork shoulder hit a stall — evaporative cooling stops the temp from rising for hours. Wrapping the meat (the 'crutch') in foil or pink butcher paper traps moisture, eliminates the stall, and shaves 2-4 hours off the cook. Foil produces a softer bark; butcher paper preserves the bark while still pushing through the stall.
Why it matters
Without it, a 12-hour brisket can stretch into 16+ hours.
Related Terms
The Stall
A frustrating plateau where meat temperature stops rising at 150-170°F as moisture evaporates from the surface.
Bark
The deeply flavored, almost crusty exterior layer that forms on slow-smoked meats from rub, smoke, and rendered fat.
Low and Slow
Cooking large, tough cuts at 225-275°F for many hours to break down collagen into tender, jiggly meat.
Used In These Articles
See Texas Crutch in real-world context across our reviews, guides, and recipes.
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The Complete Guide to Smoking Meat
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- Recipe
Smoked Pulled Pork
The ultimate low-and-slow crowd pleaser — fork-tender, smoky, and feeds an army.