Author Topic: FTC Question enclosed...  (Read 799 times)

Offline BamaBrian

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FTC Question enclosed...
« on: September 01, 2011, 11:07:59 am »
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!

Offline classicrockgriller

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Re: FTC Question enclosed...
« Reply #1 on: September 01, 2011, 11:11:57 am »
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.
« Last Edit: September 01, 2011, 11:24:00 am by classicrockgriller »

beefmann

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Re: FTC Question enclosed...
« Reply #2 on: September 01, 2011, 03:39:49 pm »
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

squirtthecat

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Re: FTC Question enclosed...
« Reply #3 on: September 01, 2011, 03:44:38 pm »

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.