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Message: [QUOTE="HuskyHawk, post: 3537856, member: 1414"] Texas Crutch. And no I didn’t do that last time either. I have friends in KC that are competition BBQ guys, who have given me tips, but really for the novice (like me), things like the 3-2-1 rib rule and Texas crutch for brisket seem to be the way to go. Pork butt is easy but takes time. I upped my temperature from 225 to 235 and that helped it push through the stall better this time and get to the 195 internal. Then you need an hour of rest after that. [/QUOTE]