FTC

[zueth]

When doing a long FTC on Brisket or Pork Shoulder do you need to monitor the IT of the meat to make sure it does not drop below a certain temp.  Or do you not need to worry about that because it has already been cooked?

[OU812]

You want to make sure the IT dosent get below 140 F

Thats when the nasties will start to gorw.

I keep the meat around 150 F if its gonna be a loooong time before I pull it out.

If you got a good cooler and plenty of towels around your meat it should hold above the danger zone 4 or 5 hr.

[zueth]

You want to make sure the IT dosent get below 140 F

Thats when the nasties will start to gorw.

I keep the meat around 150 F if its gonna be a loooong time before I pull it out.

If you got a good cooler and plenty of towels around your meat it should hold above the danger zone 4 or 5 hr.

Do you leave the thermometer in the meat then when FTCing so you can monitor, or does that let you the heat?

[OU812]

I just lay a probe on the meat after its wrapped and before the towel

[FLBentRider]

I'd monitor it the first time you do it.

But... I've put four butts in a Igloo "ultra" cooler for up to 8 hours and the IT was still 170F+, so I don't bother to monitor it any more.

[ghost9mm]

I'd monitor it the first time you do it.

But... I've put four butts in a Igloo "ultra" cooler for up to 8 hours and the IT was still 170F+, so I don't bother to monitor it any more.

X2

[OU812]

I'd monitor it the first time you do it.

But... I've put four butts in a Igloo "ultra" cooler for up to 8 hours and the IT was still 170F+, so I don't bother to monitor it any more.

X2

X3

But only 1 butt in that cooler will not hold the heat as long.  ;)

[FLBentRider]

I'd monitor it the first time you do it.

But... I've put four butts in a Igloo "ultra" cooler for up to 8 hours and the IT was still 170F+, so I don't bother to monitor it any more.

X2

X3

But only 1 butt in that cooler will not hold the heat as long.  ;)

True. but it's still a while.

[Hiram]

I take my butts to 195-200 and then FTC for 4 hrs, they are still so hot you can't pull them with nitrile gloves, I'd say you're safe if put in double foil and rolled up in a towel for the cooler.

[mikecorn.1]

I take my butts to 195-200 and then FTC for 4 hrs, they are still so hot you can't pull them with nitrile gloves, I'd say you're safe if put in double foil and rolled up in a towel for the cooler.

X2


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[DTAggie]

I'd monitor it the first time you do it.

But... I've put four butts in a Igloo "ultra" cooler for up to 8 hours and the IT was still 170F+, so I don't bother to monitor it any more.

I'm with you.  I have placed butts and brisket in a cooler for up to 6 hours and still piping hot when I pull them out.

[zueth]

Just did a pork shoulder and took it to 190 after 4 1/2 hours FTC the IT was 144.

[OU812]

Just did a pork shoulder and took it to 190 after 4 1/2 hours FTC the IT was 144.

Take notes.  ;)

[hal4uk]

As long as you cold smoke first and finish in the SRG, all that silly temperature stuff is impertinent.
[COUGH]

[OU812]

As long as you cold smoke first and finish in the SRG, all that silly temperature stuff is impertinent.
[COUGH]

You cold smoke and finish your butts in the SRG?
[cough cough]