Trying to work on my weekend smoking schedule to have various types of meat smoked by noon on Saturday for football...
What is the longest FTC duration recommended to pork without having to reheat?
Thinking I have gone 4 hours before with no problem, just wondering if I can push it longer to get the pork completely out prior to doing chicken & ribs...
TIA and Roll Tide!
I have FTC'ed a Butt for 7 hrs (3 layers of foil, several towels, and a
warm compact cooler)and it was still in the 150's when I took it out.
It could have gone longer on the FTC.
You want to make sure you clean or at least scrape your v-tray after the butts.
have pulled out a pork at 185 it , FTC with apple juice, 4 layers of foil, 5 layers of towels, then in the smallest cooler that would handle the package ( 15 lbs of meat ) and was in there for 6 hours, finally pulled and it was at 147 and delicious
Ditto.
I use those thick walled Omaha Steak coolers for FTC, and things stay finger scorching hot 6+ hours.. Pile the towels under and over so the lid can barely close. I put a brick or a pot or a heavy jug of something or another on the lid to keep it sealed down tight.