Who uses texas crunch for brisket?

[Captain Crawfish]

Cooked one with no foil and it wasn't very good. My first try but I think I will foil it next time maybe after 3 hrs. Is 225 a good temp and should I be aiming for 195 internal temp

[Lone Sailor]

Sometimes.

[streetdemon70]

I do everyonce in a while. I also cook at 225 until 200 degrees.

[bard]

I'm not too proud to either foil or finish off in the oven. Once it gets the smoke, who cares?

[bcoop]

Sometimes.

Same. If doing brisket, wrapped, make sure to unwrap for the last 2-3 hours so that your bark is nice and crisp instead of soggy.

[Jose]

What's Texas Crunch? Some sort of rub?

[Baron Von Crowder]

What's Texas Crunch? Some sort of rub?

this

[DeddRekoning]

Another name for foil? I have no clue.

[Baron Von Crowder]

ah

http://amazingribs.com/tips_and_technique/texas_crutch.html

[mstng86]

Texas CruTch

[Jose]

LOL! I was just messing what you guys. I figured that's what he meant when he was talking about wrapping it but the title did throw me off

[Captain Crawfish]

I'm a bbq rookie! Crutch I stand corrected. Also cap up or down? And what about some apple juice for a mop?

[bcoop]

Cap up. Apple juice is fine, but can't stay on it's own; even if injected. Sometimes I will do an apple juice/oil/diced onion mop sauce and I mix some of the rub in with it.