Ok... I am a true newbie to smoking and I have been going crazy trying to figure out what you guys are talking about when you "FTC"... What the heck is "FTC"???
Thanks
buckeye2
First, welcome. FTC is a technique to "finish" the meat after cooking is complete. Not only does it help the finished project, but it can provide "grace" time to your project. If the smoke doesn't take as much time as you've alotted, FTC your meat and it will still be warm at meal time.
To FTC (Foil, Towel, Cooler), grab your favorite cooler about 20 minutes before you pull the meat from the heat and add some hot water (I use a kettle full) to preheat your finishing environment. When you're ready to pull the meat, dump out the hot water, spritz the meat with apple juice and/or a bit more BBQ sauce, wrap the meat in foil, then also wrap with the towel to add a bunch of insulation, and put all the bundle into the cooler for an hour.... or two or three... some say even five. The meat is kept warm and internal temp is maintained too. Plus, the meat breaks down like stew meat and becomes falling off the bone tender.
Quote from: Consiglieri on April 05, 2008, 04:27:42 PM
First, welcome. FTC is a technique to "finish" the meat after cooling is complete. Not only does it help the finished project, but it can provide "grace" time to your project. If the smoke doesn't take as much time as you've alotted, FTC your meat and it will still be warm at meal time.
To FTC (Foil, Towel, Cooler),
Thank you very much!! I read about this technique! I will be trying this the next time I use the smoker..
Another idea from Cooks Illustrated, is to wrap the meat in foil and place in a brown paper bag and let sit for an hour or so, it's always worked well for me.
Fill The Cup
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