FTC

mhiykmeel63 · March 17, 2011, 02:37:09 PM

I've had my 6 rack smoker since November, and have used it about 6 times and its always worked great. I just found out about this forum and the FTC from my buddy reboot. My question about ftc is how many layers of foil and towels? I'm doing a brisket Saturday and appreciate any help.

TMB · March 17, 2011, 02:43:53 PM

Quote from: mhiykmeel63 on March 17, 2011, 02:37:09 PM
I've had my 6 rack smoker since November, and have used it about 6 times and its always worked great. I just found out about this forum and the FTC from my buddy reboot. My question about ftc is how many layers of foil and towels? I'm doing a brisket Saturday and appreciate any help.

The way I do it is 2 layers of HD foil, a thick towel and then into a good (name brand) cooler. I also have food storage units I use but there nothing but coolers anyway.

Good luck

mhiykmeel63 · March 17, 2011, 02:52:52 PM

Thanx, I cant wait to try it. How long in the cooler? One other thing, I usually smoke during the whole process....is this to long?

OU812 · March 17, 2011, 03:20:38 PM

Quote from: mhiykmeel63 on March 17, 2011, 02:52:52 PM
Thanx, I cant wait to try it. How long in the cooler? One other thing, I usually smoke during the whole process....is this to long?

Most of the times you only need a couple hr in the cooler but if your product is done before the time you planed you can keep in the cooler up to 6 hr depending how good your cooler is.

The main thing is you dont want the meat to get below 140 F when its a long time FTC.

You dont need to smoke the whole time your product is in the smoker, 3 to 4 hr will do on most things, the rest of the time your just cookin.

mhiykmeel63 · March 17, 2011, 03:28:42 PM

About how long cook time for a 6lb brisket?

OU812 · March 17, 2011, 03:31:29 PM

You always want to cook by internal temp, I like my brisket done at 180 - 185 F

As far as a ball park time frame figure 1 1/2 hr per pound with the smoker set at 220 F

mhiykmeel63 · March 17, 2011, 03:43:29 PM

OK, thanx for the help, I really appreciate it.

Indy Smoker · March 17, 2011, 09:16:29 PM

Sounds like you are on track. 4 hours of smoke is about the longest you will ever need, I have went longer but it doesn't really make a difference and you can save the pucks.
Invest in an external thermometer if you don't have one to cook to the right temp.
I also do 2 layers of foil and a heavy towel with a good cooler. I have left pork sit 5 hours and still burnt my fingers when pulling.

mhiykmeel63 · March 18, 2011, 09:47:03 AM

Great, I'll be giving it a try with a brisket tomorrow

OU812 · March 18, 2011, 10:19:52 AM

Quote from: mhiykmeel63 on March 18, 2011, 09:47:03 AM
Great, I'll be giving it a try with a brisket tomorrow

Dont forget we like pictures. ;D

mhiykmeel63 · March 19, 2011, 10:47:33 AM

Put the brisket in around 7am andset the temp for 220, when I got home around 11 the cook temp was only 190. I cranked the heat up and finally it to the 220 zone. Internal temp is reading around 180 now. Does that seem right, its about a 6lb brisket...help

muebe · March 19, 2011, 12:31:40 PM

I did a small 3lb brisket in my Bradley 4-rack and it took 12 hours to reach 180F so I think your right on track ;)