Length of Time for FTC

Brother Bill · May 16, 2005, 03:53:30 PM

After reading a number of pamphlets on food safety, I began to wonder just how long you can safely keep food in FTC after it comes from the smoker? I would appreciate any info anyone might have.[?]

Thanks in advance--Brother Bill

MallardWacker · May 16, 2005, 05:03:40 PM

BB,

I have kept pork butts in the cooler for six hours plus and still have them so hot it made it hard to shred the meat. I have never done it past 6hrs or so but I believe you could get away with at least a couple more with no problem. When I FTC I use an old hard plastic cooler about 4 towels with two butts and I don't open the lid till I need them. HTH's

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

nsxbill · May 17, 2005, 12:00:16 AM

I did 14lbs of butt on Friday. Two 7#ers. One I shredded after 2 hrs in the cooler, and the other 5 hours later before I went to bed. It was still quite hot and had to use spatula to lift it to pan I shredded in. The bottom line I think is minimum 2 hrs to get all the collagen/connective tissure break down to meat that is tender as buttaaaahhhh!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Chez Bubba · May 17, 2005, 02:28:20 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 I did 14lbs of butt on Friday. Two 7#ers.<hr height="1" noshade id="quote"></blockquote id="quote">Rookie![;)] I did 55# this weekend![:D][:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

nsxbill · May 17, 2005, 04:43:45 AM

I was talking about smoking meat , not shaving my derriere! [xx(] [xx(] [^]

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Habanero Smoker · May 17, 2005, 10:33:19 AM

As MW states, you can FTC for quite some time. If you have concerns, you can continue to monitor the temperature by inserting a meat thermometer through the foil, and checking it occasionally to ensure the temperature is still above 140 F.

Brother Bill · May 17, 2005, 09:11:18 PM

Thanks to all for the FTC advice! I sure learned something new.[:D]

Bro.Bill

Chez Bubba · May 18, 2005, 01:20:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 I was talking about smoking meat , not shaving my derriere! [xx(] [xx(] [^]<hr height="1" noshade id="quote"></blockquote id="quote">
[:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?