quote:Originally posted by fusionstorm:
If you subscribe to the "Texas crutch" style of smoking brisket, then it's all the more justification for taking the brisket out of the smoker and finishing it in an oven. Here's a somewhat dense analysis of a couple Texas crutch styles versus "naked":
Logically (unless you think that smoke can readily penetrate aluminum foil) if you use the Texas crutch method, then there's little difference between continued heat coming from a smoker versus a conventional oven to finish off your brisket.
Neat article. I'll have to read it when I'm not light headed from painkillers.
I wrap in butcher paper after about 6 hours, so I guess that would be a logical time to bring it in....