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Not digging the crutch.

I usually just throw my brisket on the egg shut the lid and pull it when it's done.  This weekend I had a limited time schedule so I decided to crutch at about 180º.  To my taste this makes the meat kind of taste braised (almost boiled).  Anyone else prefer the taste without the crutch?
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Comments

  • Black_BadgerBlack_Badger Posts: 937
    Yep, I don't foil anything. I am planning to try a Travis brisket though...
    Finally back in the Badger State!

    Middleton, WI
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  • cazzycazzy Posts: 7,762
    Yep, I don't foil anything. I am planning to try a Travis brisket though...
    Which brisket?  The way he never does anymore...IE "How I do it" brisket.

    OP.  I have never foiled brisket.  I have wrapped in paper once and it wasn't my fav either.  
    Just a hack that makes some $hitty BBQ...
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  • Black_BadgerBlack_Badger Posts: 937
    Yeah, 'how I do it's. Is that passe? Is there a new game in town?

    Gonna do it anyway, it looks great...
    Finally back in the Badger State!

    Middleton, WI
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  • MrCookingNurseMrCookingNurse Posts: 4,032
    Yeah, 'how I do it's. Is that passe? Is there a new game in town?

    Gonna do it anyway, it looks great...
    naw, he's just posted a few since then and did not do 'his" style


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    LBGE & SBGE (big momma and pat)
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