OK, it seems everyone agrees that wrapping in foil, towels and sticking in a cooler for hours is a good thing for pulled pork, yet there seems to be an impression that using the Texas Crutch (wrapping the butt in foil to speed up the finish of the cook and push through the stall) is cheating and will 'ruin the bark'. What's the difference. Both are wrapped in foil with some moisture (apple juice), only the timing is different. Why is one good and the other bad? By the time you wrap in foil for the crutch, most of your bark is already formed.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA