How long to FTC pork butt for pulled pork

[Jholliday]

I was just wondering how long you guys are doing the FTC process. I have never done it before and was wondering if this process really makes a difference. I have 15 lbs of Butt to do friday and with all the FTC talk I need to plan ahead.

[squirtthecat]

I like to let them go at least a couple hours...   Sometimes up to 5. (in thick-walled Omaha Steak coolers)

[MidKnightRider]

I like to let them go at least a couple hours...   Sometimes up to 5. (in thick-walled Omaha Steak coolers)

X 2

[ArnieM]

X 3

[ghost9mm]

X 4

[mikecorn.1]

I don't have the Omaha steaks coolers. I have regular coolers and as long as u use plenty of towels, the meats will stay piping hot for hours also. Just another option. :)


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[Wildcat]

I have only FTC'd a butt once just to test if it made a difference. I found that it did not make a difference when cooking on low heat like I do. I average 205 cabinet temp and stop cooking at 175 to 190 internal meat temp. Letting it rest in some foil on the counter while it is cooling seems to help with redistribution of juices. I would only do FTC on a butt to keep it hot until chow time. Nothing wrong with FTC on a butt, but in my opinion unless you are cooking at a high temp there is no need. Different story on Brisket.

[smoker pete]

X 5

[FLBentRider]

I've found that you don't _have to FTC, butt (pun intended) I always do more than one, and never get done at the same time, nor do they finish right at serving time.

So it is a staging and resting procedure.