British BBQ Society Forums

I have been experimenting with the texas crutch and had mixed results. I can find the stall by following the temperatures so know when to wrap the meat but how long do you crutch for? I overdid it a couple of times and the meat became mush..

Any advice please?

All I can suggest is to keep testing very half hour or so to see how tender the meat is. There are no set times as there are too many variables to judge by time.

Thanks will give that a go. I tried wrapping with the thermometer in but didn't work as well

ive always left it in (thermometer), if you have to keep unwrapping to check temps you will lose the moisture and disturb the temp in the smoker