Beef roast & FTC questions

[Consiglieri]

Cooked a choice beef round tip roast in the p-rib style I read about on this site (higher heat, like over 250but never reached the 300 I asked for on the console).  Great flavor, and good texture on the meat stuff, but still a bit of resistance over the fat/catilage (?).   Probably my unfamiliarity with this cut.

I FTC'ed for two hours after reaching 135.  That resistance was still there and the internal temp dropped more than I expected.  I wrapped the meat in a heavy dose of foil and a pretty big bath towel ( a 2.5# roast). 

Any tips for keeping/enhancing heat in the cooler?  Should I have pre-heated the cooler? used a bigger/more towels? I used an old friend: a Coleman Oscar, which holds  about a 12 pack of beer, when I'm "fishing."

Sure tasted good, though.

Thanks for the help

[Gizmo]

Usually the folks here will preheat the cooler with hot water.  I kept the fat cap of a brisket warm for 6 hours on Thanksgiving.  Had the flat for the main coarse along with the turkey and the cap was nice and warm for sandwiches in the evening.

[Consiglieri]

That makes sense. 

Hot water or hot towels or something else?

This cooler trick is new, and I like it. 

Now I just have to figure out how to use it.

Sounds like TG was a good one for you.  (me too, but I wasn't cookin', dammit)

[Gizmo]

Didn't mention it but dump out the water.  I actually had my briskets boated (foil pan) with heavy duty foil over the top.  I didn't use a towel as I had 2 boats and 3 racks of Ribs individually wrapped.  TG was at my sisters and I actually only needed to transport and keep warm for a couple of hours (for the main course).  My sister did the turkey and I did the whole brisket and 3 racks of ribs.  Everyone was well pleased with the choices.  Looks like the order for Xmas is Prime Rib. :o

[Wildcat]

I use my microwave to FTC, primarily because I normally do not smoke a lot of meat at one time (just 3 of us in this household).  You can also heat up your oven, turn it off, and FTC in it.

[Gizmo]

I normally use a preheated oven as well.  The cooler worked out great since I had to travel 20 miles.  Way too much work pulling the oven out of the wall and the microwave is built in also.  LOL..

[ceeuawlsune]

I was nervous about the FTC in the oven, afraid that the brisket would dry out too much, but did it anyway.  Also, afraid that I didn't wrap well enough with either the foil or the towels.  I preheated the oven to 175 and turned it off when I put the brisket in.  Not satisfied with temperature loss - seemed incredibly rapid, which makes me think my wrap-job was mediocre at best.  Also, I was suspect of how well this oven holds heat.  Certainly more of the former than the latter, however.

But I was afraid of the cooler, too.  I thought the one I have is too big - probably fits about a case of soda.  This time, I'm going to use it for the butt I'm smoking all day tomorrow.  I'll preheat with hot water, and I think it will hold the temperature better than the oven.  I feel that the time it will take for the internal temperature of the cooler to reach equilibrium will be satisfactory, and that the holding temperature/atmosphere will be 1., higher, 2., steadier, and 3., moister.

I'll be sure to let you all know.  Now, at 1:23 in the morning, I'm going to bed, only to wake at 5:30 to start my butt...

[Gizmo]

Can't help you on the quality side of ovens and coolers.  I am fortunate enough to have a new dacor oven and I bought a new cooler (claims to have great termal qualities) specifically for FTC'n.   I to was concerned about heat loss in the cooler.  The new cooler is large but then I had it well filled with the whole packer in two seperate boats and 3 racks of ribs.  Pleasant dreams.

[West Coast Kansan]

Seems to me on that size of piece and only at 135 IT when pulled from the smoker the temperature is going to drop fast because of the size and the fats will pull heat out of the meat to try to cook. 

You may want to be patient with a roast that has a good content of fats and let it stay in the smoker just a little longer temp wise - 140 or 145 (assuming you like them on the cool side anyway). Keep an eye on the IT and you should see a plateau period of time where the IT rises very slowly.  Just a few more degrees (IMO only) will make a big difference in how the meat cooks out and the length of the cook time.
The FTC will be more effective as well.

[Consiglieri]

C:

I used a Lil' Oscar cooler that maybe will hold a twelve pack.  didn't preheat with water and only used one towel.  I'm going to correct both next time and will report back.  Also thinking of leaving the remote thermometer plugged in so that I can monitor IT while FTC'ing

Good luck with the butt. 

[Malc]

When I bought my cooler it had a sticker on it that said "Five Day Cooler."  This means that if it is not opened, the thing will keep ice solid for five days.  I couldn't believe this, so I had to try it.  While there was some melting, sure enough there was ice floating in there.  It has worked pretty well for FTCing, as well.

Malc

[Habanero Smoker]

Malc,

What size and type of cooler is it. I'm am looking for a better cooler to use when I occasionally brine turkeys, or a few chickens.

[Malc]

Hab,
Let me get back to you on that.  I am at work right now.  I will check it out when I get home.  It is definitely big enough to hold a couple of cases of "pop."

Malc

<----BTW, Jr member.  Woo hoo!!!!! ;D

[Malc]

Hab, the one I have is an Igloo  Cold Max 50.  Here is a link to the actual product.
http://www.igloocoolers.co.uk/products.php?id=3
This is the first link I found, so you could check it out.  I bought it at the local Wal-mart.

Malc

[Habanero Smoker]

Malc;

Thanks for the link. The Max 50 looks like the ideal size. Now that I know what brand and make to look for I can check them out to see what size would be right for what I intend to use it for.