Grilling & Recipes: OK. Here's Some Fodder. The Texas Crutch??

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	Name:	Tall Cotton -
	Subject:	OK. Here's Some Fodder. The Texas Crutch??
	Date:	8/30/2011 9:13:58 AM (updated 8/30/2011 9:15:46 AM)

Mack,
I've always used it with butts and briskets, with the same results you had. The last couple of smokings I removed the foil, retained some of the juices for later, and let the bark firm back up do an hour or so. When I pulled the pork or sliced the brisket I used the liquid to keep everything moist for serving if they were out for a while. On ribs I do like Mav, sear, wrap, and then at the end baste with sauce over low heat to form a dark bark. I have 2 butts and briskets to smoke for our houseboat community Labor Day pot luck on Saturday night.

Other messages in this thread:

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OK. Here's Some Fodder. The Texas Crutch?? - Mack - 8/29/2011 8:03:12 PM

OK. Here's Some Fodder. The Texas Crutch?? - Maverick - 8/29/2011 10:02:25 PM

OK. Here's Some Fodder. The Texas Crutch?? - Tall Cotton - 8/30/2011 9:13:58 AM

OK. Here's Some Fodder. The Texas Crutch?? - Ulysses E. McGill - 8/30/2011 7:28:20 PM

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