new owner

[floridasmoker]

please define and breakdown FTC'ing...i have seen that refernced in some threads...

thanks,

florida smoker

[Tiny Tim]

F=Foil
T=Towel(s)
C=Cooler

Wrap the cooked food in foil, wrap the foil wrapped food in towel(s), place the towel wrapped foil wrapped food in a cooler (preferably warmed), and let it be for a while.

If you want to, you can add apple juice or other liquids to sort of steam the food while it's resting in the "sauna". :D

Welcome to the forum and Bradley ownership.

[Wildcat]

Welcome to the forum!  I live in the Panhandle, Olds is down St. Pete way and I think there is another FL member.  Don't be a stranger here.

[hillbillysmoker]

Welcome to the forum floridasmoker.  Please feel free to share your smoking adventures, ask questions and draw from the abundance of knowledge placed here by some mighty friendly folks.

[HCT]

Welcome to one great forum and a bunch of really helpful people.

[NePaSmoKer]

Hey floridasmoker.

Welcome to the forum. You will learn lots here from great folks.


nepas

[Arcs_n_Sparks]

Welcome floridasmoker...

Not sure about this foil, towel, cooler stuff. When I hear FTC, I Fill The Cup I am drinking out of. After that, I Follow The Chicks around the place.....   8)

Arcs_n_Sparks

[tsquared]

Not sure about this foil, towel, cooler stuff. When I heard FTC, I Fill The Cup I am drinking out of. After that, I Follow The Chicks around the place.....   

I'm a fishermen so I Fillet, Then Chowdown!
T2

[coyote]

Welcome Floridasmoker...............Bet you can see already why I love this place. 8) Don't be a stranger.



Coyote

[manxman]

Welcome Floridasmoker, hope to see you around here regularly.  :)

[floridasmoker]

thank you all for the info....

[floridasmoker]

so how long do i let them stay in the cooler?

do they go back to the OBS?

or the oven?

thanks,

[Tiny Tim]

At least an hour...I usually let it go as long as I can stand it.  Personal best so far is 3 hours.  Meat will still be warm enough to eat when unwrapped, so shouldn't have to put it back in smoker or oven.

[Wildcat]

My last butt spent 4 hours FTC and was still too hot to handle with bare hands.

[Gizmo]

Welcome Floridasmoker,
I solved Tiny Tim's problem and beat the Wildcat by FTCing both the flat and point of a whole packer brisket.  Last Thanksgiving, the ribbs and brisket went in to the cooler (warmer) at 11:00 AM, flat and ribs came out for serving at 1 PM and the point came out at 5:30 PM for sandwiches, still very warm and tasty.  Some of that turkey was eaten along the way as well but I think my sister had a lot left over.