When smoking brisket I use an aluminum baking pan for the crutch, which, in my case, is basically a braise to finish it off. I go from smoke to the crutch when the internal temp hits 160. I put about half an inch of stock in the bottom of the pan and seal it very tightly, then continue at 225 until the brisket reaches 205. I then turn the temp down to 180 and give it a couple of hours more. I would think it’s hard to get a good seal with butcher paper.
> On Jun 20, 2016, at 12:30 PM, Gonz <[email protected]> wrote: > > I do agree with Franklin's though that a butcher paper "crutch" beats > all other methods. I've tried foil, oven, etc. and the butcher paper > wrap is perfect for the end of the cook in the pit. > > > On Mon, Jun 20, 2016 at 11:27 AM, Gonz <[email protected]> wrote: >> I had a highly skilled welder build mine to my specs, having been >> barbequeing all my life and tweaking designs and ideas. Too keep the >> temp steady, get the perfect smoke flow and accommodate a good post >> oak fire while allowing the pit to be mobile (its on a trailer), the >> ideal design turned out to be a 9 ft main chamber with a 3 ft offset >> firebox. I've had many a brisket around these parts, including the >> famous "Franklins", and no mass produced brisket beats one cooked >> individually with lots of TLC. >> >> >> On Sun, Jun 19, 2016 at 11:16 PM, Paul Stenquist <[email protected]> wrote: >>> I have a Traeger Texas Pro. It's a wood pellet smoker with thermostat temp >>> control and thermocouples to monitor meat temp. It's pretty much idiot >>> proof, so even I can do it. It was about $1000, but well worth it. >>> >>> Paul via phone >>> >>> >>> >>> Paul via phone >>>>> On Jun 20, 2016, at 12:11 AM, Bill <[email protected]> wrote: >>>>> >>>>> On 6/19/2016 10:08 PM, Paul Stenquist wrote: >>>>> I smoke brisket right here in Michigan. Twelve hours in the smoker >>>>> plus the "Texas Crutch." The crutch is critical to great brisket. >>>>> I've had brisket in Dallas, Midland and Austin. Mine is better: more >>>>> tender and juicier. That's barbecue. >>>>> >>>>> Ribeyes on the grill can be fantastic, and nothing is better than >>>>> wagyu. But it's not barbecue. It's grilling. Both good, but much >>>>> different. >>>> >>>> One of my plans for the near future is to invest in a decent smoker. >>>> >>>> -- >>>> PDML Pentax-Discuss Mail List >>>> [email protected] >>>> http://pdml.net/mailman/listinfo/pdml_pdml.net >>>> to UNSUBSCRIBE from the PDML, please visit the link directly above and >>>> follow the directions. >>> >>> -- >>> PDML Pentax-Discuss Mail List >>> [email protected] >>> http://pdml.net/mailman/listinfo/pdml_pdml.net >>> to UNSUBSCRIBE from the PDML, please visit the link directly above and >>> follow the directions. >> >> >> >> -- >> -- Reduce your Government Footprint > > > > -- > -- Reduce your Government Footprint > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
