Welcome to the forum Vectorman,
FTC stands for Foil-Towel-Cooler. Long story short...after smoking/cooking a large piece of meat, like a brisket or pork butt, when the internal temp reaches 185 degrees, wrap the meat in foil.
Next, wrap in a large towel and place into a small cooler for about 2-4 hours. The heat from the meat will continue to break down the connective tissue and make the meat much more tender.
Re: smoked chicken- there are a lot of good recipes. You could marinade the chicken in a tumbler if you had one,(I know where you can get one [
]),or you can apply your favorite rub. One method of smoking is to place the chicken on top of a can (about one half full) of apple juice. Cook smoke times will vary. Depending on size approx. 4 hours until an internal temp of 170 degrees.
Re: beef brisket- I would apply a rub the day before,
smoke for 4 hours. Total cook/smoke time can easily run 14+ hours.(Not including FTC). Make sure you allow enough time or you may be ordering a pizza for Sunday dinner. [
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Here is a link with some good recipes for rubs etc. Go to bradley smokers.
http://www.susanminor.org/index2.htmlDoug
