The bark on your meat will form before you reach the Texas crutch phase. However, type of wrap you use and the amount of liquid you use will determine how crispy that bark will be at the end of the cook. If you use butcher paper and spritz the meat with some apple cider vinegar, you'll have a crispier bark. If you wrap in foil and use broth, your bark will be a little more soggy, but your meat will be more tender.