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First Butt Cook Today

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THEBuckeye
THEBuckeye Posts: 4,231
in EggHead Forum
It's a  small one - 3.3 lbs (for 2). Mustard rub and Dizzy Dust, cook fat cap down.  Planning 225-250, platesetter up, raised drip pan - no liquid, apple chunk and cherry chips.  I anticipate a 5 hour cook to 190. 3 beans and cornbread.  Am I missing anything? Also, I've seen FTC  a lot in the butt forum. What does that stand for? 

I appreciate all replies! 
New Albany, Ohio 

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  • mshump
    mshump Posts: 212
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    Foil,Towel,Cooler. You can foil the meat wrap it in a towel and place in cooler. The meat will stay warm for a few hours. Some cooks this is the prefered method of finishing it up.
    Danville, Il
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  • lousubcap
    lousubcap Posts: 32,378
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    You should plan for around 2 hrs/lb at that temp just so you aren't stressing at the end of the cook.  And FTC can save you if finished early.  FTC= foil, towels and cooler.  Double wrap the target meat in HDAF, then put in a cooler with towels (fill the void space).  Shut the lid and wait-you can easily hold butts and briskets 4 hours + til ready to pull/slice and eat.  With more effort you can hold twice as long-pre-heat cooler with hot water, dryer heat the towels, place cooler in the sun...You get the idea.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I would only use 190 as a baseline to start checking for doneness. My guess is it will be closer to 200-205. The best indicator for doneness will be when the bone pulls clean or you can probe with no resistance. It will feel like you are poking hot Buttah. FTC - Fowel - Towel - Cooler. If you get done way ahead of schedule (several hrs) you can wrap the butt in a couple layers of heavy foil,wrap that with a couple of towels and place in a cooler for 4-5hrs. Good luck with the cook.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Grillmagic
    Grillmagic Posts: 1,600
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    You should consider cooking it to 200/205 and if it's bone in cook it until the bone is loose.

    FTC stands for foil to cooler (wrap tight in foil and put in a cooler wrapped in a towel) until your ready to eat up to 3 or 4 hours.

    Charlotte, Michigan XL BGE
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    The butt has met the Egg! 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    If I pull at 190 won't it continue to cook to 200/205? 

    Thanks! 
    New Albany, Ohio 

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  • llrickman
    llrickman Posts: 654
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    I generally pull mine at 203 if I'm going to be serving right off the egg will let it set for a while then pull

    FTC works great if you need to keep it warm for a few hours but I don't like doing it if possible because it can turn that wonderful bark into mush

    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Pull it when your temp probe meets no resistance when inserted. Not before. Will likely be 200-ish, but the actual temp doesn't mean much. Also, FTC is only needed if the butt is done early. Not necessary otherwise. Next time, skip the mustard. Messy and completely unnecessary.

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

    Michael 
    Central Connecticut 

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  • EGGjlmh
    EGGjlmh Posts: 816
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    Looking good!

    I always pull mine off the egg at 200 whether I FTC or not, just my opinion.

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • Texansurf
    Texansurf Posts: 507
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    Slaw

     

    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • smokesniffer
    smokesniffer Posts: 2,016
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    I settle the egg in just around the 250-270 mark. And I pull it when it reaches IT of 203+- It is going to be great, enjoy the grub. What you are missing is, your address, so we can join you. ;)
    Large, small, and a mini
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  • BigGreenGator
    BigGreenGator Posts: 346
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    smokesniffer said:

    I settle the egg in just around the 250-270 mark. And I pull it when it reaches IT of 203+- It is going to be great, enjoy the grub. What you are missing is, your address, so we can join you. ;)

    X2

    Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Pull it when your temp probe meets no resistance when inserted. Not before. Will likely be 200-ish, but the actual temp doesn't mean much. Also, FTC is only needed if the butt is done early. Not necessary otherwise. Next time, skip the mustard. Messy and completely unnecessary.

    ===========

    I like putting on the rubber gloves for the mustard....and to annoy TOWMBO.
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    So, I don't need to FTC for only 2 hours?
    New Albany, Ohio 

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  • paqman
    paqman Posts: 4,670
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    THEBuckeye said:

    If I pull at 190 won't it continue to cook to 200/205? 


    Thanks! 
    No.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    THEBuckeye said:


    So, I don't need to FTC for only 2 hours?
    FTC only if you finish early. I typically finish just on time so I almost never FTC. You can also wrap in foil and keep in the oven at warm setting.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    I'm in the dreaded stall. It's my first stall. I hope the butt still respect me in the morning. I'm doing manual checks so don't know how long it's stalled (160*). Dome is smack on 250*. It's been on for 6 hours (3.3 lb. butt). Should I crank it up to 350* or be patient? I've still got a couple hours before I want to pull it. 

    Thanks! 
    New Albany, Ohio 

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  • paqman
    paqman Posts: 4,670
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    Turbo butt are cooked at 350F so I see no problem raising the temp if you are worried about the timing.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    If you are in a time crunch open the egg up to 350 and let it eat some lump!! This won't hurt a thing and will give the bark a bit more bite(which I like).

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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