Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

The Texas Crutch

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    The Texas Crutch

    Hey everyone I bought a pit boss for the 4th and am going to smoke some ribs. I've never done a Texas crutch before and just wanted to see what your recommendations would be. Do you just put some apple juice or other various juices or a concoction of maybe butter, brown sugar and juice? Just wanted to see some opinions on it before hand. I plan on only doing this for about 30-40 minutes. After that I will probably baste with some bbq sauce and finish it off with another maybe 30-40 minutes back on the grill to really work on the bark. Any tips or recommendations are always appreciated, thanks!

    #2
    My personal recommendation would be to skip it on ribs. If you really want to wrap check out this video.



    Comment


      #3
      Sjmueller - As a general rule, I simply do not crutch anything. I don't like what it does to the bark or the cook in general. The Texas Crutch was originally an invention of competitive cook who are under a time deadline and it was primarily used to speed up cooks. I'm never under a time deadline and I can't stand the idea of dumping a bunch of brown sugar on a cook and making a meat candy bar. But that's just me.

      I wish well on your cook and hope you have a happy and safe 4th Holiday!

      Comment


        #4
        No wrap for ribs. Last Meal Ribs recipe is all you need.

        Comment


          #5
          I[m with the others. I recommend you don't crutch ribs. They will be done perfectly in 5-6 hours without it. I think wrapping ribs makes them mushy and steamed-tasting.

          Comment


            #6
            Another vote here for not crutching ribs ... for all the reasons previously stated.

            Comment


              #7
              No crutching for me as well. I so enjoy the cook, I often spend time with my smoker when it clearly doesn't need me to be there. Yeah, I'm weird, but when the aroma starts I'm happy to be around.

              Comment


                #8
                Using butcher paper instead of foil these days
                Last edited by Thom Emery; July 4, 2016, 11:52 AM.

                Comment


                • GadjetGriller
                  GadjetGriller commented
                  Editing a comment
                  Where do you get your Butcher paper? I want to try using Said butchers paper for wrapping but cant find any? Haven't tried the hobby stores yet they are my last hope (to buy it locally)

                #9
                I wrap for about an hour just so I can get the drippings and use them to make a sauce. I usually put butter and a bit of molasses and just a touch of maple syrup on the meat when cooking ribs or a pork butt. I'll finish up without the wrap after I have brushed the sauce on to let it set.

                That said, there are times when I just let it roll without the wrap and it is just as good.

                Comment


                  #10
                  If you want fall off the bone ribs (which some people like... not me personally), do a 3-2-1. 3 hours low and slow, 2 hours of crutch, 1 hour of high heat. Good bark, no pull at all. Wife used to prefer that until I got good at getting half moon bite ribs.

                  Comment


                  • Fine Swine
                    Fine Swine commented
                    Editing a comment
                    Saw Steven Raichlen cook baby backs this way to make his version of the McRib. Tug the bones out and onto a large roll. Something different and i might just try it...

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    In Project Smoke, he describes the method in greater detail, then says he feels like he's cheating. And he likes a bit of pull, as do most of the cognoscenti.

                  #11
                  If you're only going to wrap for 30 or 40 minutes, I would think you would lose nearly as much ground (temperature wise) while wrapping as you gain in the 30-40 minutes they are wrapped??? Spritz them if you want to add moisture and skip the wrap. If I wrap at all, it's after the cook to wait/hold/rest til eating time.

                  Comment


                    #12
                    Never cooked just one rack. So why not crutch one or 1/2 of your ribs?

                    Comment


                      #13
                      How was cooking on the pit boss? Thinking of grabbing one.

                      Comment


                        #14
                        I recommend doing two racks at the same time. One without the crutch, the other with the crutch and see which one you like the best and go from there. I used to do the crutch then I decided to do some without the crutch and my opinion is the no crutch were a lot better.

                        Comment


                          #15
                          What DWCowles said! I crutch, but I dry crutch or use just a bit of sauce and honey or agave syrup. This makes a good glaze. Apple juice just melts the smoke off and makes the bark soggy.

                          Comment

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          {"count":0,"link":"/forum/announcements/","debug":""}
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here