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.

3 comments

3 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.angela22d ago

My last brisket got that perfect bark with butcher paper.

rowanhernandez22d 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.