Thread: Texas Crutch
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Unread 01-29-2008, 03:58 AM   #14
swamprb
somebody shut me the fark up.

 
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I took the PK class last year and cooked the brisket on my UDS. It was done way before everyone else. I didn't know about coolering at the time, and was really nervous about it drying out. Knowing his disdain for said aluminum product, I asked a few experienced cooks what to do, a couple Thermopens confirmed its degree of doneness, I asked PK what I should do? He asked if my thermometer was calibrated, and it was, so he had me double wrap it in Foodservice wrap, foil and place it in my small cooler until turn in. I took 4th Place for brisket. His approach was to cook without it. Depends what cooker I'm using if I Texas crutch it or not.
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