Hark HK0528 Cooking Manual page 20

There are really two main approaches you can take when internal temperatures stall:
1. Be patient. Wait it out until the temperature eventually increases. Or,
2. Speed the process up by carrying out a technique some in BBQ circles refer to as 'The Texas
Crutch'. This involves removing the meat, placing it on thick foil and splashing liquid such as beer,
apple juice or water all over the meat. The meat then is covered securely in foil and returned it the
smoker. The conventional wisdom here is that the extra moisture applied will create steam and,
since steam conducts heat faster than air, it will speed up the cooking process. The foil prevents
evaporation so the temperature inside the foil will slowing reach a low simmer. The meat will
effectively sweat (but not cool off) as the moisture is being further heated and trapped within the
foil.
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