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FTC question for you guys...

has anyone had a bad experience with the ftc method?  for pork shoulder, brisket, etc?  i am trying to find out if anyone has a time frame they think is too long for the meat to sit in a cooler.  thanks for any insight.  this forum is so helpful!

Comments

  • tgklemantgkleman Posts: 206
    I just FTCd a pork shoulder this past week.  FTCd at noon, and drove 4.5 hours to beach and pulled for dinner.  It was probably in the cooler for 6 hours, and was still very hot when I pulled.  I didnt check the temperature but I am confident it was above 140.  The meal was excellent, and as an added bonus, nobody got sick... so I am assuming 6 hours is a safe number.
  • FoghornFoghorn Posts: 2,739
    Based on what I have read here, I have concluded (maybe wrongly) that 6 hours is about the limit for FTC.  As a result, this weekend when I had 11 hours between a completed brisket and a party, I refrigerated the brisket and reheated it.

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

    San Antonio, TX

  • robnybbqrobnybbq Posts: 1,817
    I have done 5 hours on Pork Butts FTC.  The outdoor temps were in the 80's as well.  And still burned my hands.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • lousubcaplousubcap Posts: 6,916

    Here's a great link on FTC and time- http://www.nakedwhiz.com/coolerholding.htm  BTW- his main site is a wealth of information for ceramic cooking and related topics.  Check it out sometime. 

    Louisville   L & S BGEs 
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Here is what I found, using a single butt, a vanilla Wal*Mart cooler, some foil and lots of beach towels:

    How Long Can You Hold Meat In A Cooler?


    image

    So, it was above 140 for just about 5.5 hours, but then of course, you still have a couple of hours after that
    The Naked Whiz
  • lousubcaplousubcap Posts: 6,916
    edited July 2013
    Posts passing in the ether! :)
    Louisville   L & S BGEs 
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Are we in ether?  Doesn't smell like it?  :))
    The Naked Whiz
  • hondabbqhondabbq Posts: 1,295
    Just did a 15 lb packer last weekend. Cut off the point for burnt ends and FTC'd the flat. First time doing the FTC thing, went 5 hours. Being curious took a temp with my thermapen and it was 134F. In a Coleman cooler Preheated with hot water from the tap half full for 30 minutes. Flat wrapped in 2 towels cooler lined with a towel. Don't have much faith in the length of time over a couple hours at best. Still ate it and all were well.

    Winnipeg, Manitoba.

    Welcome to the wonderful world of Motley Brew.

  • michigan_jasonmichigan_jason Posts: 1,299
    I personally have held a boston butt in a smaller lunch size cooler for 8 hours and pulled it with an IT of *150. I used a whole bunch of commercial grade foil and a few towels. Never had a problem with it. The smaller coolers seem to help holding the temp.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • Carolina QCarolina Q Posts: 8,685
    edited July 2013
    It has always been my understanding the the internal temp of a chunk of meat is not the issue, it's the external temp. In other words, if you stick a T-pen into a butt and it reads 140-150°... what is the surface temp? 120°? Lower? There should be no bacteria in the middle of a butt. The outside? Maybe.

    Anyway, hare's a post from a guy who will generally eat anything!  

    :))


    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

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