First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in the purists’ camp of meat smokers, the Texas crutch is the most effective way to battle the temperature stall that can occur after a few hours of smoking by helping to speed the cooking process.

Originally developed using foil, butcher paper is actually a more effective wrap because it is porous, allowing smoke to permeate the wrap and continue to flavor the meat. Additionally, the fat absorbed by the porous butcher paper continually bastes the meat as it smokes. Try it out in any of these rib recipes, and see how below.