FTC, Why and How?

[mbetz]

I know how to FTC, now could someone explain to me why we do it and how it works?  Just trying to get a better understanding for future smokes.


Thanks,

Mark

[goblism]

i think a big part of it is that you are continuing to cook the meat in the center, the parts on the outside are several degrees warmer than the middle, so your continuing to cook that meat at that 220 degrees or so without the direct heat method that will continue to remove the juices.  And we all know that low and slow is what makes the meat tender.

Feel free to correct me if I am wrong, this has been my personal interpretation

[FLBentRider]

There are a couple of reasons to FTC.

The first is that often when smoking the same amount and cut of meat, the time to get to the target temperature may vary by as much as 4 hours. This makes it hard to plan a meal. So I plan on the worse case scenario and then when it is done early, I use FTC to keep it warm until time to pull / serve / eat.

The second is that as globism has stated it allows the meat to continue to cook, tenderize, rest, re-absorb juices.

If you don't think resting is important, try this test - grill 2 steaks - medium rare to medium - take them both off the grill. Rest one under foil for five to ten minutes while you cut into the other one immediately. When you cut into the second one notice how much less juice runs out.

[Caneyscud]

What FLBR said!

I like K.I.S.S.  If you cook low-n-slow to a proper IT and/or perform one of a variety of tenderness tests - there is no need to further "cook" the meat in foil - its tender - so why go to the trouble of FTC, then have to clean all that stuff also.  On the technical side, once you put the foil on, then you are changing to braising.  Nothing wrong, just different.  Now some use it to add an extra taste note to the 'Q by adding some sort of liquid (often apple juice) when foiling.  I'm not a fan of the juice taste, but it you are - it works.  I'm a fan of Central Texas 'Q, so I try to emulate it.  Some parts of the country may be different but around here and in the part of Texas I grew up in, that is just not done in the BBQ joints I prefer to eat in.  But could I tell the difference?  If a liquid wasn't added, not sure I could.