Brisket Questions

Started by bayamosmokes, May 29, 2010, 02:43:43 PM

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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!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

dtro

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

Caneyscud

#17
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.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

bayamosmokes

#18
QuoteWhat 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.
"The Gulf of Mexico is a very big ocean. The amount of volume of oil and dispersant we are putting into it is tiny in relation to the total water volume.""

"I think the environmental impact of this disaster is likely to have been very, very modest."

"I want my life back,"
BP CEO Tony Hayward

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.
"The Gulf of Mexico is a very big ocean. The amount of volume of oil and dispersant we are putting into it is tiny in relation to the total water volume.""

"I think the environmental impact of this disaster is likely to have been very, very modest."

"I want my life back,"
BP CEO Tony Hayward

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 +/-.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"