I just started a 7.5lb whole brisket about an hour ago in my OBS. A couple of questions.
1. Where should i insert my maverick food probe? in the skinnier flat section or in the thicker point?
2. When determining the final temperature. Should i remove the brisket after the flat reaches 190 - 195 degrees or do i have to get the
thicker area up to 190 - 195 degree?
Thank you in advance for your suggestions.
Quote from: bayamosmokes on May 29, 2010, 02:43:43 PM
I just started a 7.5lb whole brisket about an hour ago in my OBS. A couple of questions.
1. Where should i insert my maverick food probe? in the skinnier flat section or in the thicker point?
2. When determining the final temperature. Should i remove the brisket after the flat reaches 190 - 195 degrees or do i have to get the
thicker area up to 190 - 195 degree?
Thank you in advance for your suggestions.
1. In the middle. Some people separate the flat from the point.
2. I would pull it when the flat reaches the desired temp. You could chop the point and put it back in the smoker to make burnt ends.
I can't get a whole packer here without a special order. All they carry is flats.
FLBentRider,
Thank you for your quick response. I was thinking when the flat reached the right temp i would maybe remove the point and put it back in. If I do this should I then bring the point up to 190 degrees?
I am luck to have a really nice meat shop here. I ordered this brisket and picked it up this morning. It was beautiful. Hopefully I wont ruin it.
When I smoke my butts, I normally spray the butt with apple juice. Do you think that would work with a brisket? If not apple juice what else would you recommend I spray the brisket with?
That will work putting the point back in. 190F is good.
I don't spray butts or briskets, but if that's what you do, go for it.
FLB has you set uo on temp. I never spray either.
Spray if you want, just don't do it in the last cple of hrs so you can have a good Bark.
An Update:
At 4:15 this morning my maverick started beeping and got me out of bed. Normally when I smoke overnight I have a hard time sleeping but not last night. I hadn't checked on it all night and never sprayed it with anything so was worried about what i would find. IT had reached 190 and it looked great :) Took it out and FTC for 4 hours. Just sliced her up. I was so into my project that I forgot to take pictures. :(
I thought it would take longer so my timing was way off. Was hoping to take it out of FTC and start slicing at 1pm for lunch. Wasn't sure how long i could FTC so I sliced after 4 hours. Now I have it wrapped in foil and in the fridge. Any suggestions on how I should warm it up?
Also the thinnest part of the flat was a little dry at the bottom. Besides that, it looks and taste great. Thank you again to everyone on this forum for their constant support.
No pics, didn't happen?
Here you go for all of those doubters. I opened up the foil and decided to take a couple of pics.
This was a great idea because it gave me an excuse to eat a couple of slices. ;D
(http://www.forcemarketing.net/files/pic1.jpg)
(http://www.forcemarketing.net/files/pic2.jpg)
So how was it?
It was good. Having a brisket sandwich for lunch ;D
What was the total cook time? (24 hrs?)
It might would have benefited from a little juice during FTC.
Brisket looks good.
I'll be on lunch break in less than an hour, brisket sandwich sure sounds good to me!
Quote from: bayamosmokes on May 30, 2010, 06:59:40 AM
Wasn't sure how long i could FTC so I sliced after 4 hours.
Question for the experts - how long can you safely keep your food 'FTC'ing?
Quote from: calis72 on June 02, 2010, 06:27:47 AM
Quote from: bayamosmokes on May 30, 2010, 06:59:40 AM
Wasn't sure how long i could FTC so I sliced after 4 hours.
Question for the experts - how long can you safely keep your food 'FTC'ing?
It depends on the insulation of the cooler to some degree. You should be safe as long as the temp is over 140F. I do not always sample the temp after FTC.
That said, I have kept a cooler full of butts up to 7 hours with no ill effects.
The more there is in the cooler the longer it will go, they kind of keep each other warm.
I use an igloo "5 Day" cooler. I routinely FTC for 4 hours or more.
As I - a 5-day cooler also. And have done 7+ with 9 briskets with no one sick or killed. And still hot enough to need a glove to hold while slicing. Don't think a 5 pound brisket/butt/chuckie would stay that hot that long all alone in there though.
But then again, you might be taking advice from a guy who's CB handle 30+ years ago was Cow Patty Daddy - given to me by friends because I had a tendency not to wash my hands to eat lunch after working cattle and was known to pick up a sandwich "accidently" dropped on a cow patty and proceed to eat it!
I am new here and just did my first brisket. Not real good but I am learning. What does FTC stand for
dtro
FTC means (mouseover FTC )
Foil
Towel
Cooler
When done take your smoked goody out of the smoker, wrap in foil, wrap that in a towel or two and then place down in an igloo type cooler for a nice nap and rest. Useful for when the barbecue surprises you and gets done before the guests arrive. Some do it everytime - the theory is that the heat will stay up in the "good" range for longer, just making that meat that more tender.
Give us some more info on your brisket - many of us would be glad to help out to get it better for you next time.
QuoteWhat was the total cook time? (24 hrs?)
It might would have benefited from a little juice during FTC.
Brisket looks good.
CRG,
I was actually surprised with how quick it cooked. I kept it in that 220 - 230 range and it reached 190 degrees in 13.5 hours. Not sure how hi the temp got while i was sleeping but my hi limit was set on my maverick at 245 degrees and it never went off.
Thanks for all the great info on FTC. I was not sure how long I could keep it in my cooler.
I normally only cook one butt or brisket at a time so I have a pretty small cooler i use.
I just fill it with near boiling water about 10 minute before i take my meat out of the smoker and keep it shut.
Then after I have my butt or brisket wrapped up, i pour out the water, dry the cooler and start the FTC process.
Baya,
Sounds about right on the time. If I can consistently keep the 225 to 230 degree range - a whole packer gets done for me in the 1.5 hour per pound range +/-.