_:nfed99307092f48ffb194338cd93716aaxb7
<http://schema.org/text>
"Many pitmasters recommend wrapping the brisket in foil, also known as the \"Texas crutch,\" after it reaches a certain level of smoke absorption, usually around the 4-5 hour mark. This helps to tenderize the meat and prevent it from drying out during the remainder of the smoking process."
<https://recipes.net/articles/how-to-smoke-brisket-in-an-electric-smoker/>