{"id":287985,"date":"2025-06-11T12:52:58","date_gmt":"2025-06-11T12:52:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/chefs-tips-how-to-cook-a-great-brisket-using-the-texas-crutch-metho-bbq-school\/"},"modified":"2025-06-11T12:52:58","modified_gmt":"2025-06-11T12:52:58","slug":"chefs-tips-how-to-cook-a-great-brisket-using-the-texas-crutch-metho-bbq-school","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=287985","title":{"rendered":"Chef&#8217;s Tips &#8211; How to cook a great Brisket using the Texas Crutch Metho \u2013 BBQ School"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n          <meta charset=\"utf-8\"\/><\/p>\n<p><strong>Chef&#8217;s\u00a0Tips<\/strong><\/p>\n<p><meta charset=\"utf-8\"\/><\/p>\n<p>When cooking a brisket, the science of meat cooking doesn\u2019t apply, and the process becomes all about feel based on the variable factors like; <br \/>type of brisket, weight of the brisket, fat content of the brisket, the thickness of the brisket, what type of equipment is being used, type of fuel used, how close the brisket is to the fire, how many times the smokers is opened.\u00a0 <br \/>120-150\u00b0C for 2 \u00be hours per kg puts you in the ballpark for a well-cooked brisket.<\/p>\n<p>A brisket will stall, or the temperature will stop increasing when the brisket reaches around the 72\u00b0C mark. At this point, evaporation starts to occurs, and this helps cool the temperature of the brisket. The stall can be very confusing and frustrating for someone who hasn&#8217;t had that much experience cooking briskets because the temperature stops increasing and it can take longer to finish the brisket than expected. To help combat this, we recommend the using the \u201cTexas Crutch\u201d method to wrap the brisket very tightly in foil once you reach your stall temperature. Using this method the brisket will maintain temperature for a while because the melting internal fat and outside cap helps cool it. Cooking through this point will help the brisket become tender.<\/p>\n<p>For a great recipe see our <a href=\"https:\/\/bbq-school.myshopify.com\/blogs\/news\/texas-style-low-and-slow-cape-grim-brisket\" target=\"_blank\" title=\"Texas Style Low and Slow Cape Grim Brisket\" rel=\"noopener noreferrer\">Texas Style Low and Slow Cape Grim Brisket<\/a><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Chef&#8217;s\u00a0Tips When cooking a brisket, the science of meat cooking doesn\u2019t apply, and the process becomes all about feel based on the variable factors like; type of brisket, weight of the brisket, fat content of the brisket, the thickness of the brisket, what type of equipment is being used, type of fuel used, how close [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":287986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[2872,14541,2076,5022,118719,2338,118720,934,12700,3535],"dealstore":[],"offerexpiration":[],"class_list":["post-287985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-bbq","tag-brisket","tag-chefs","tag-cook","tag-crutch","tag-great","tag-metho","tag-school","tag-texas","tag-tips"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef&#039;s Tips - How to cook a great Brisket using the Texas Crutch Metho \u2013 BBQ School - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=287985\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef&#039;s Tips - How to cook a great Brisket using the Texas Crutch Metho \u2013 BBQ School - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Chef&#8217;s\u00a0Tips When cooking a brisket, the science of meat cooking doesn\u2019t apply, and the process becomes all about feel based on the variable factors like; type of brisket, weight of the brisket, fat content of the brisket, the thickness of the brisket, what type of equipment is being used, type of fuel used, how close [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=287985\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-11T12:52:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/06\/Brisket_1024x1024.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"940\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=287985#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=287985\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Chef&#8217;s Tips &#8211; 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