I just recently came across this information. I found it very interesting, because I’ve been working hard at perfecting the process of smoking leaner cuts of pork and beef to achieve a temperature of pulling without using the fatty cuts typically used for pulled pork and beef roasts.
This is perfect, as the Texas Crutch method will allow me to cook this quicker, and avoid that long temperature stall that always happens with a larger roast, and is to blame for a lot of the moisture loss. Plus, with this method, I can add moisture back in by just adding liquid inside the foil wrap.
Basically, the “Texas Crutch” is that the meat is sweating, and the moisture evaporates and cools the meat just like sweat cools your body after doing something strenuous to work up a sweat. So once the meat has sweated sufficiently, (and unfortunately given away much of it’s internal moisture), it begins the cooking process again. This stall can usually last several hours.
The “Texas Crutch” method will show you how to avoid this long stall, and I think anyone that slow cooks a large cut of meat on an outdoor smoker would love to be able to skip this entire stall and get the meat cooked quicker, and more importantly, much juicier!
So, rather than copy and paste an already awesome article, I’m going to send you to this site that explains it better than I can, and proves scientifically what’s actually happening during the stall. Check it out, and let me know what you think.
As you can see from one of my favorite pictures, my little kitchen helper, and pulled pork lover, Rocky, totally approves!