I new to this smoking thing and I read about FTC after cooking brisket for awhile? What does it mean and when should I do it?
* A resting / staging method of wrapping the product in Foil, then and old Towel, and place in a warmed Cooler (no ice). This keeps the product hot and allows flexibility in serving times. Most plan to get the food done early, then use FTC to hold the product until serving time. This method also acts as a passive oven, allowing the meat to cool slowly and evenly, while continuing the break down of connective tissue/collagen.
After taking brisket out wrap in Foil then wrap the foiled brisket in a Towel, then place the brisket in a Cooler, igloo type
Foil
Towel
Cooler
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Thanks dudes!
Here is a link to some acronyms you may come across:
Acronyms (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766)