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Travis Method faster than expected

Cooking a brisket for Father's Day. Put it in at 11 last night. Woke up at 6 and it was ready to pull. I knew that cooking in the liquid would be a little faster, but I wasn't expecting this! It was a 13 pound packer. I've wrapped in foil and put in an ice chest. That should get me through church at least. What should I do for the rest of the day, and how should I reheat it?

Comments

  • travisstricktravisstrick Posts: 4,876
    A good FTC will hold for 8 hours.
    Be careful, man! I've got a beverage here.
  • kbutler84kbutler84 Posts: 115
    edited June 2013
    Is that safe? I thought I had read 4 was the max for fear of bacteria?
  • Village IdiotVillage Idiot Posts: 6,951
    Your title is a quote I heard from his significant other.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • FoghornFoghorn Posts: 3,101

    "Travis Method faster than expected"

    I suspect there are a number of women who share this perspective.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I believe what your looking for is that the IT stay at or above 140 for at least 4 hours. If you have a Maverick (or some other remote thermometer) you can keep the meat probe in while you're FTCing. This way you can monitor the temp. I had one in the cooler for a little over 7 hours yesterday and could see that the IT never dropped below 147.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • kbutler84kbutler84 Posts: 115
    Also, Travis I apologize for the innuendo in the title. Wasn't thinking straight at this hour, lol.
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