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Forgive me, texags, for I have crutched

3,221 Views | 16 Replies | Last: 6 yr ago by wadd96
AggieChemist
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2:45p, 5/26/17
AG
I never crutch brisket, but I overslept, got it on late, but figured at 8 lbs I'd have it done in 10 hours easily. Hoping to eat in 2 hours and it's only at 169...

Looks like we're gonna have to throw on some sausage.
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Brush Country
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2:56p, 5/26/17
Shred it, drown in in BBQ sauce, and hope for the best.
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AggieChemist
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In reply to Brush Country • 2:57p, 5/26/17
AG
Brush Country said:
Shred it, drown in in BBQ sauce, and hope for the best.


No. We will have no brisket before I serve that.
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Ragoo
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2:58p, 5/26/17
AG
definitely need to dry your meat longer
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35chililights
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3:07p, 5/26/17
AG
after you feel it is done, unwrap and crank the heat for bit. the internal temp will plummet (because evaporation), but you can at least crust up the outside that way.
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AggieChemist
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3:08p, 5/26/17
AG
That's my plan. I ran the temp up to 310 and we have powered thru the stall. Up to 182 internal. I'll take it till it's probe tender then let it dry out for a while
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AggieChemist
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3:28p, 5/26/17
AG
Wow. Hat was fast. Powered it to 192 in about 45 min. Unwrapped and drying back out till she's done. I'll even have time to rest it before dinner. It must have been nearly thru the stall because it came out almost immediately.
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35chililights
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3:32p, 5/26/17
AG
its evaporation bro. squelch that evap cooling and it is going to get hot quick. you're essentially steaming it with crutch.
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javajaws
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3:42p, 5/26/17
AG
When the meat takes longer than planned: drink more alcohol to pass the time!
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LRHF
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6:15p, 5/26/17
AG
I used the crutch in my early days. The food was always great but looked more like pulled pork than brisket. With the BGE I use a guru, cook overnight then FTC until ready to eat. I miss having a stick burner but don't have time to use it (monitor). The brisket should turn out fine.
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HTownAg98
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6:42p, 5/26/17
If it's good, and everyone is happy because the food is good or they're half drunk who cares?
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Tony Franklins Other Shoe
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In reply to Ragoo • 7:11p, 5/26/17
AG
Ragoo said:
definitely need to dry your meat longer
That's not what she said.
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Brush Country
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In reply to AggieChemist • 9:03p, 5/26/17
AggieChemist said:
Brush Country said:
Shred it, drown in in BBQ sauce, and hope for the best.


No. We will have no brisket before I serve that.


A purist. I like it.
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jh88ag
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In reply to AggieChemist • 12:43p, 5/27/17
AG
AggieChemist said:
I never crutch brisket, but I overslept, got it on late, but figured at 8 lbs I'd have it done in 10 hours easily. Hoping to eat in 2 hours and it's only at 169...

Looks like we're gonna have to throw on some sausage.


Crutch hell...I've gone full on electric scooter. Decided at the last minute to have some brisket today. I bought the H.E.B fully cooked. Just heat it up in the oven or smoker. I'm a bit ashamed (maybe more than a bit), but it is a good brisket. Where should mail my man card?
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GtownRAB
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In reply to jh88ag • 2:19p, 5/27/17
AG
Pretty sure eating beef of any sort lets you keep your man card. If you come around with some kind of vegan or meat free "brisket" you can go ahead and trade in your man card for one of those "man rompers"
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TheEyeGuy
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In reply to javajaws • 2:33p, 5/27/17
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AG
javajaws said:
When the meat takes longer than planned: drink more alcohol to pass the time!
Secret to being a good cook... food 30 minutes late and plenty of beer for the people to enjoy in the meantime
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BrazosDog02
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3:09p, 5/27/17
AG
Welp, should've bought a ceramic cooker and you wouldn't have this problem.
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wadd96
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In reply to Brush Country • 4:29p, 5/27/17
AG
Brush Country said:
AggieChemist said:
Brush Country said:
Shred it, drown in in BBQ sauce, and hope for the best.


No. We will have no brisket before I serve that.


A purist. I like it.


A purist would use a stick burner.
All the God's, all the Heavens, all the Hells are within you.
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