Texas Crutch
A technique where meat is wrapped in aluminum foil or butcher paper midway through the cook to speed up the process and retain moisture.
The ‘Crutch’ is used to push the meat through ‘The Stall’. While it speeds up the cook, be careful—wrapping too early or too tight in foil can soften your bark. Butcher paper is often preferred as it breathes more than foil.