When Should I Wrap My Brisket?<\/strong><\/h2>\n\n\n\nThis depends on how thick your brisket is. In general, you want to cook your brisket until the internal temperature reaches 165 degrees F (74 C). Wrap your brisket when it reaches 165 degrees. <\/p>\n\n\n\n
If you’re new to cooking, you may not know exactly how long it takes to reach this temperature. That’s okay! All you really need to know is whether or not the internal temperature has reached 165 degrees F (74C) by the time you remove the meat from the oven.<\/p>\n\n\n\n
To check the temperature, simply insert an instant-read thermometer into the center of the meat. Make sure to leave the probe in place for at least 5 seconds before taking the reading.<\/p>\n\n\n\n
Once you’ve determined that your meat is ready, take it out of the oven and let it rest for 10 to 15 minutes. During this resting period, the meat will continue to cook. This ensures that all parts of the brisket are cooked to perfection.<\/p>\n\n\n\n
After resting, you can slice the meat and serve it immediately. If you’d like, you can also reheat the slices later.<\/p>\n\n\n\n
Some people choose to use aluminum foil instead of butcher paper. Others prefer to use butcher paper because it’s easier to work with. Whatever method you decide to use, just make sure that you keep everything clean.<\/p>\n\n\n\n
If you’re working with aluminum foil, make sure to wash it thoroughly beforehand. Also, be careful not to touch the foil directly to the surface of the stove. Doing so could cause the metal to get hot enough to burn you.<\/p>\n\n\n\n
When wrapping your brisket, try to avoid touching the meat itself. Instead, use tongs or kitchen towels to grab the edges of the foil.<\/p>\n\n\n\n
The Texas Crutch<\/strong><\/h2>\n\n\n\nThe Texas crutch is the name of a wrapping method. It involves wrapping the brisket in two layers of foil. It was invented at the famous Texan restaurant Franklin Barbecue and since then has been adopted as the go-to method for wrapping brisket. <\/p>\n\n\n\n
The top layer should be placed around the outside edge of the meat. The bottom layer should go underneath the meat. Once you have these two pieces of foil laid out, you can begin wrapping the brisket.<\/p>\n\n\n\n
Start by folding the top layer of foil back over itself. Next, fold the bottom layer of foil over the top one. Continue doing this until you’ve folded the entire thing up.<\/p>\n\n\n\n
Then, starting at the top left corner of the brisket, carefully bring the right side of the foil over the left side. Bring the bottom layer of foil down next. Finally, repeat the process on the other side.<\/p>\n\n\n\n
Now, you’re almost done. Fold the corners of the foil inward toward each other. Then, pull them together tightly.<\/p>\n\n\n\n
Now, you’ll wrap the last piece of foil around the top of the brisket. Be sure to do this securely.<\/p>\n\n\n\n
Finally, cut off any excess foil. Then, trim away any extra pieces of fat.<\/p>\n\n\n\n
What Are The Benefits Of Using The Texas Crutch Wrapping Technique?<\/strong><\/h2>\n\n\n\nThere are several benefits to using the Texas Crutch wrapping technique. One of the biggest advantages is that it allows you to cook your brisket evenly.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nIf you don’t use the Texas Crutch, there’s a good chance that some areas of the brisket won’t cook properly. That means they may become dry and tough.<\/p>\n\n\n\n
Another advantage is that it keeps the heat inside the brisket. In fact, if you were to remove the foil from the brisket after cooking, you would find that the meat had retained its juices.<\/p>\n\n\n\n
The Stall<\/strong><\/h2>\n\n\n\nA “stall” is a term used to describe the point where the temperature of the meat stops rising. It usually happens between 140 and 160 degrees Fahrenheit. There are many reasons why the stall happens. Some of those reasons include:<\/p>\n\n\n\n
The meat wasn’t sliced thin enough.<\/p>\n\n\n\n
The meat wasn’t trimmed properly.<\/p>\n\n\n\n
The meat didn’t spend enough time resting before being put into the smoker.<\/p>\n\n\n\n
To prevent stalls, you need to follow certain guidelines. For example, you should always slice your meat very thinly. You should trim away as much fat as possible. And you should always give your meat plenty of time to rest before going into the smoker.<\/p>\n\n\n\n
Using the Texas crutch is a great way to prevent a stall. By wrapping the brisket in foil, you keep the heat inside the meat. This prevents the meat from drying out too quickly.<\/p>\n\n\n\n