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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: Do You Use the Texas Crutch?
Yes, I use the crutch with great success! 110 88.00%
No, I'm not crutching when I'm cooking! 15 12.00%
Voters: 125. You may not vote on this poll

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Unread 01-29-2008, 04:32 AM   #16
Puppyboy
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I have never heard the term until I joined the Brethren. I crutch on some stuff but not all.
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Unread 01-29-2008, 05:49 AM   #17
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Well, the results of the poll don't lie. I use it too.
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Unread 01-29-2008, 06:02 AM   #18
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Cook my brisket without foil until 160, with foil until 185. cooler and then take out of foil, put back in to firm up. I have done briskets, butts, ribs, with and without. Depends on how it looks and feels. Really didn't know about foiling ribs (3-2-1) until I joined this forum.
But, then again, there were a lot of things I didn't know 'til I joined this forum!
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Unread 01-29-2008, 06:18 AM   #19
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Those who insist on calling a tool\technique a crutch should not use things like water pans, spice (every one knows it is just to cover the bad flavor of the poorly cooked meat,) oh and by no means the evil smoker. This thread is funny (I hope) but reality is, cooks use tools and techniques to get better results and if you are getting beat in comps by those smart enough to use the tools of the trade I would suggest change or deserve it!
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Unread 01-29-2008, 06:21 AM   #20
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Forgive me Brothers...for i have foiled!
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Unread 01-29-2008, 06:29 AM   #21
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Curses, foiled again (Snidely Whiplash mod)

I voted yes I love my foil NTTAWWT
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Unread 01-29-2008, 06:33 AM   #22
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Hey, I live and cook in Texas, think I use it?

I like the shiny side out....lol
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Unread 01-29-2008, 06:39 AM   #23
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In the past while using my stick burner I used the Texas crutch. Now with the FEC 750 I don't need it. If I were cooking on a stick burner or something other than the FEC then I would use it every time.
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Unread 01-29-2008, 07:43 AM   #24
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I voted yes. I use the crutch on ribs and butts and would not change for anything. I have tried without and prefer the results with it.
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Unread 01-29-2008, 07:59 AM   #25
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Sometimes, but I don't think it's a crutch any more than using charcoal instead of logs is a crutch. You don't have to have it to make great BBQ but if you're unwilling to use it to your advantage then you may not achive success.
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Unread 01-29-2008, 08:14 AM   #26
RichardF
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Quote:
Originally Posted by Kevin View Post
RichardF?
I'm the first thing that comes to mind with the mention of foil

I don't bring it up unsolicited - That being said, I'm a live and let live kinda guy. If you want to steam your meat and it works for you, go right ahead. For the period of time it's wrapped up, you might as well have it in one of these


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Unread 01-29-2008, 08:24 AM   #27
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I foil to hold, but rarly when its on the smoker. Made the fire for smoke flavor might as well use it.
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Unread 01-29-2008, 08:58 AM   #28
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Quote:
Originally Posted by RichardF View Post
One suggestionis that prior to using the foil post-cook, you as others have mentioned wrap your food in plastic food wrap first.
I always use plastic wrap before foiling...it makes less of a mess & it keeps the juices cloeser to the meat.

Quote:
Originally Posted by willkat98 View Post
Foil is for cheaters
Much like pellet cookers!
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Unread 01-29-2008, 09:00 AM   #29
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Quote:
Originally Posted by Papa Hogg View Post
I always use plastic wrap before foiling...it makes less of a mess & it keeps the juices cloeser to the meat.
You sir are a shinning example of how to use foil
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Unread 01-29-2008, 09:19 AM   #30
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I always foil my ribs when I cook. But, I don't foil the brisket or butts since I want to form a good and crunchy crust on the outside. As others have said, you lose that cruch when you foil due to the steam factor. But with the ribs, the last step I do is to let them sit in a cooler and the foil helps hold the temps and it also helps keep the cooler clean.
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