Brisket Questions

[Caneyscud]

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!

[dtro]

I am new here and just did my first brisket. Not real good but I am learning.  What does FTC stand for

[Caneyscud]

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.

[bayamosmokes]

What 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.

[bayamosmokes]

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.

[Caneyscud]

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 +/-.