I thought wrapping a pork butt in foil was cheating, but a friend in Memphis showed me his 'Texas crutch' method and the results were too good to argue with.

4 comments

4 Comments

That "Texas crutch" method is a total game changer. I was stubborn about it too until my bark started burning, so I tried the foil wrap. The meat just falls apart perfectly every single time now.

nguyen.angela2mo ago

My last brisket got that perfect bark with butcher paper.

rowanhernandez2mo agoTop Commenter

Wrapping just steams the meat and ruins the bark texture. That soft exterior is a total trade-off for tenderness. Real bark needs constant smoke contact the whole cook. Once you wrap it, you're just braising in an oven. The point is a firm, peppery crust, not soggy meat that falls apart. I'll take a slightly drier flat with perfect bark over mushy bark any day.

drewr151mo ago

I had the exact same debate with my buddy Mike from Lockhart, Texas last summer. His butcher paper wrap gave me a bark that was way better than my usual naked cook, not mushy at all. The flat came out tender without being soggy, and that pepper crust was still there. It's not cheating if the results speak for themselves. Foil might steam, but paper keeps the smoke flavor while saving you from a dry brisket.