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Butt FTC is NOT Required

Really, it's not. It seems like everyone is planning their butt/shoulder cooks around some mythical mandatory time in a cooler and IT IS JUST NOT NECESSARY. Pork butts/shoulders do not need to "rest", so the only reason to FTC is if the meat is done before you are ready to eat. Honest... it's TRUE!

Sometimes, I dig in while it's still on the grid!!

image

I hate it when I go to the kitchen for food and all I find are ingredients!

                                                            …Unknown

Michael 
Central Connecticut 

Comments

  • DMWDMW Posts: 11,346
    Yep, its there to give a buffer if needed, that's all.
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  • EggbertsdadEggbertsdad Posts: 804
    Completely agree. Hell, half the stuff people do to their Boston Butts is completely un-necessary. Not wrong, mind you, just not needed.

    I go turbo and it takes about 5 hours. Let it rest a few minutes and pull. Juicy and tasty every time. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • henapplehenapple Posts: 15,966
    edited June 2014
    Being a difficult cook to time, I always finish early. Plus it empties the egg for other things. I don't think ftc hurts in any way.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Carolina QCarolina Q Posts: 12,294
    henapple said:
    Being a difficult cook to time, I always finish early. Plus it empties the egg for other things. I don't think ftc hurts in any way.
    For sure hard to time! Didn't mean to imply that FTC isn't helpful sometimes. Or that it hurts. I just get the impression that some seem to think that it is required. It is not.You don't have to plan for time in the cooler. If it's ready and you're ready...EAT!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • NPHuskerFLNPHuskerFL Posts: 16,488
    I know from doing brisky's I thought it would help. I didn't FTC I let it rest in a foil covered pan that way I could pull right as everybody was ready to eat. Definitely don't wanna pull early.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Dave in FloridaDave in Florida Posts: 1,099
     "If it's ready and you're ready...EAT!"   That's how I plan it! 
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    Welcome to the Swamp.....GO GATORS!!!!
  • EggbertsdadEggbertsdad Posts: 804
     "If it's ready and you're ready...EAT!"   That's how I plan it! 

    ^:)^ =D> :D
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • nolaeggheadnolaegghead Posts: 25,047
    Wait, so I haven't been doing it wrong all along?!
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  • KenfromMIKenfromMI Posts: 742
    I use foil for two reasons on my butts. One to sped up the cooking time if I misjudged or have a stubborn butt on a L&S and  FTC while finishing cooking other dishes to be served at the same time.  
    Dearborn MI
  • buzd504buzd504 Posts: 2,334

    I find it much easier to pull while it's hot and all the collagen is still liquified - right when I take it off the grill.  Not that it's not hot after FTC, but it's easier right then.
    NOLA
  • KenfromMIKenfromMI Posts: 742
    I've FTC for up to 4hrs and still was too hot to pull by hand and pulled like butter. I know many would argue but I feel that's to doing at 225 degrees and not high heat. The collagen is perfectly rendered after the long cooks. I do use a cooler just slightly large enough to hold the meat though. Small soft coolers work the best in my opinion.
    Dearborn MI
  • MickeyMickey Posts: 18,598
    +1 Michael. Good to bring up.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tarheelmatttarheelmatt Posts: 8,904
    I don't plan for a long FTC either, Michael.  Some guys get so caught up with doing things over the top for nothing.  Great to bring to others attention. 

    I have thought about posting about the same old question, "cooking a butt at 225° how long?".  For some reason I cringe.  I constantly tell them they are off by at 100-125° lol. 
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  • fishlessmanfishlessman Posts: 22,159
    edited June 2014
    unless im serving a really big crowd i like the beer coolers being opened and the pork served late
    :D when there really is a big crowd though the ftc is a great method
  • Austin  EggheadAustin Egghead Posts: 3,834
    Foil only if meat beats the party start time.
    Large, small and mini now in Rowlett Tx
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