It was in 1945, when supplies of
sheet aluminum returned to their previous abundance and, more importantly, the allies claimed victory, that Calder returned to his central focus: mobiles, stabiles, and standing mobiles.
After five to six hours of cooking, wrap the brisket in double
sheets of heavy - duty
aluminum foil, add 1/2 cup of the mop, tightly seal and
return to grill for another hour or so, keeping the temperature at 225 degrees F. (Paul Kirk, Ph.B., the Kansas City «Baron of Barbecue» and author of numerous barbecue books, calls this method the «Texas crutch» and says it steams the brisket.