Round 2 & 3 Smoked Chuck Roast & Prok Butt with Jan's Rub!!

[4given]

Very good Job! That Jans Rub is hard to beat! We use it on everything. Love that pork butt bet it tasted awesome!

It was good!

[Smoker John]

4given, nice job it sure looks tasty.

[irish_smoker]

This morning after an overnight FTC. it was still warm!

How long did you FTC?  I've always thought that it was not a good idea to go longer than about 4 hours due to the temp drop back into the danger zone.  Or is it ok to FTC for longer than 4 if you are not going to be serving it without warming it back up?

[4given]

I put it in FTC at about 11:00 PM and took it out at about 7:00 AM the next morning. IMHO all pathogens were killed during the 16 hours of cooking and everything was wrapped in new foil while hot. There was no opportunity to reinfect the food with anything that would incubate and kill you. It has been eaten and no one died or threw up! ;D

[viper125]

Ive seen meat set out warm for over 12 hours at some dinners the club has put on and not one problem either.