In Texas barbecue, there is a step about halfway through cooking time called the Texas Crutch, in which brisket is taken off the smoker, basted, wrapped tightly in foil, and then put back in. The crutch prevents what is called “the stall,” when the surface evaporation from the meat causes the meat to stop cooking. Hours can go by and the temperature of the meat does not increase or decrease. By wrapping the meat in the crutch step, you let the meat power right through the stall and keep on cooking. In addition to bypassing the stall, the Texas crutch speeds up the cooking process, shaving a couple of hours off the total cooking time; it protects the meat from absorbing too much smoke flavor; and it braises the meat, which helps to tenderize it and keep it moist.
To apply the crutch, take the briskets off the smoker at the time specified in the recipe. Lay each brisket in a disposable aluminum pan or on a doubled piece of heavy-duty aluminum foil. Generously mop the brisket all over with the BBQ Mop Sauce. Cover the pan with foil or close the foil tightly and put the wrapped briskets back in the smoker. The briskets stay wrapped for the remainder of their cooking time and while they are resting.