mjr
Knows what a fatty is.
- Joined
- Mar 22, 2011
- Location
- Somewhere in the U.S.
Hi everyone.
With the Super Bowl coming up soon, I was thinking of smoking a small brisket, and I had a few questions about the "Texas Crutch".
My setup is simple. I'm using a Weber Smokey Mountain, the "Minion Method", and a Pitmaster IQ for thermal control.
It'll probably be a smaller brisket, or one of those where you can buy a pre-trimmed "flat" or "point", because it's only going to be 3 of us.
The problem I've had in the past is that the bark on my brisket is too tough, so I decided to give the Texas Crutch a try.
So I have some questions:
1. Do I need to use a little extra wood?
2. At what temperature do I need to wrap? I've seen people say at 150-170. I've also heard people say "wrap at the stall", but that's sometimes difficult to predict.
3. I saw a video where a guy wrapped his brisket in butcher paper, but also put some beef tallow in when he did. I thought about that until I saw the price of beef tallow. However, butter was suggested to me. Would that work? If so, how much should I use?
4. I usually try to smoke at 225 to 250. I've heard some people will go up to 275. Aside from cook time, does that extra 25 degrees make a difference?
5. Rubs. I usually keep it simple. I'll either use something like Montreal Steak Seasoning or a basic salt and pepper rub. Any thoughts here?
6. Butcher paper vs foil? I've seen both. I have butcher paper that I was thinking of trying.
With the Super Bowl coming up soon, I was thinking of smoking a small brisket, and I had a few questions about the "Texas Crutch".
My setup is simple. I'm using a Weber Smokey Mountain, the "Minion Method", and a Pitmaster IQ for thermal control.
It'll probably be a smaller brisket, or one of those where you can buy a pre-trimmed "flat" or "point", because it's only going to be 3 of us.
The problem I've had in the past is that the bark on my brisket is too tough, so I decided to give the Texas Crutch a try.
So I have some questions:
1. Do I need to use a little extra wood?
2. At what temperature do I need to wrap? I've seen people say at 150-170. I've also heard people say "wrap at the stall", but that's sometimes difficult to predict.
3. I saw a video where a guy wrapped his brisket in butcher paper, but also put some beef tallow in when he did. I thought about that until I saw the price of beef tallow. However, butter was suggested to me. Would that work? If so, how much should I use?
4. I usually try to smoke at 225 to 250. I've heard some people will go up to 275. Aside from cook time, does that extra 25 degrees make a difference?
5. Rubs. I usually keep it simple. I'll either use something like Montreal Steak Seasoning or a basic salt and pepper rub. Any thoughts here?
6. Butcher paper vs foil? I've seen both. I have butcher paper that I was thinking of trying.
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