Brisket Temp/ Texas Crutch

[Milt Miller]

Hello to whoever may get this. I just joined this am and not even sure how to use this message board. I am smoking a10 lb brisket on a Weber Bullett using a digital iGrill Mini thermometer. Any suggestions on what temp is best to apply the Texas Crutch?? Thanks for any help! Milt Miller

[SMOG MAN]

Make sure the bark is well formed before wrapping, after the brisket is out of the stall, 170f. or so.

[Milt Miller]

Thanks very much!!

[DeusDingo]

sometimes it depends on what you are going for. if you just "need this done sooner than later" you can crutch around 160 before or at the start of the stall to power through with a small or no stall. this would make for a not very great bark and some people would take it out when it's done and cook it a little longer to firm up the bark. most people don't do this since it doesn't give a great bark. the other way, if you have the time, is to do it after a good bark has formed and then wrap to keep it moist as SMOG MAN suggested

[kmhfive]

Welcome to fun and learning! Enjoy your brisket! I agree with the above; get the bark you want before wrapping. But, I enjoy mine all-the-way on smoke. When it gets probe-tender, then I wrap tightly and hold in a warming oven for 2-4 hours for best results.

[Planner47]

KMH5 is wright. welcome to the fun of learning. I like mine wrapped at 160 with pink butcher paper. start testing for tenderness at 201. I rest 3-4 hours in a cooler rcovered with bath towels.

[RonB]

Welcome to The Pit. I agree with wrapping after the stall.

[DWCowles]

Welcome Milt Miller

[fuzzydaddy]

Welcome aboard!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th' Pit!
Some very good, an' experienced advice has been given, above...
This will get ya' started. Experiment with it all, find what makes ya' happy/suits yer finished product to yer tastes.

[texastweeter]

I usually crutch at around 165. bring her up to temp in the foil and pan, and then back on the grates afterwards to crisp up the bark. Then wrap and hold 4 hours minimum with no liquid.

[PaulstheRibList]

Welcome! Best way is to...try a couple of different ones along the way and get your preference. I like a DARK BARK, so I wrap later than many. I like 175-185 and wrap in butcher paper.

[Bruce54]

Just did one this way (butcher paper wrap at 175), came out tasty with great bark.

[scottranda]

I do THIS. I do THAT. You’ll learn with cooking, it’s all about your personal preference. Great advice above. Somewhere along 160 internal temp is when you may start to think about wrapping. For me and my preference, as long as the bark is set! That’s probably starting at 160.

[Brisket Syndicate]

I wrap when I like the color of the bark. That can be anywhere between 160 to 175 usually.

[Pirate Scott]

I crutch @ 155*, learned it here. Works for me and never had a complaint. I will try one without the crutch someday.