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FTC 3 hours, now what?

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ChucktownEggHead
ChucktownEggHead Posts: 32
in EggHead Forum
My 11lb butt finished a couple of hours earlier than I expected. I have had it in a cooler for the last 3 hours (FTC) and I'd like to hold it for another 1.5, that's when guests are arriving . At that time I was thinking about pulling it and throwing some in a crock pot on warm with a little vinegar sauce to keep it moist. Any suggestions on what I should do if anything between now and then? 
LBGE- Charleston, SC 
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  • pgprescott
    pgprescott Posts: 14,544
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    Yep. Carry on as planned. I sometimes wet a towel and microwave it in the FTC process. You will be fine. 
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  • Foghorn
    Foghorn Posts: 9,842
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    I would do nothing between now and the time you need to pull it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • ChucktownEggHead
    ChucktownEggHead Posts: 32
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    You guys think it will still be warm when I pull it out of the cooler at 4.5 hours? 
    LBGE- Charleston, SC 
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    If you prewarmed the towels and the cooler, it'll be too hot to touch. 
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  • logchief
    logchief Posts: 1,415
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    theyolksonyou said:
    If you prewarmed the towels and the cooler, it'll be too hot to touch.         +1
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SoCalTim
    SoCalTim Posts: 2,158
    edited July 2015
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    theyolksonyou said:
    If you prewarmed the towels and the cooler, it'll be too hot to touch. 
    +2
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Jstroke
    Jstroke Posts: 2,600
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    All set, no worries. Have a cold one relax and wait for guests. Warm up your viniger sauce first just before sit down. All good. Potk butt cold in my opinion dipped in hot vinegar  sauce is almost as good. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • ChucktownEggHead
    ChucktownEggHead Posts: 32
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    Thanks for the reassurance guys! No more stressing out! 
    LBGE- Charleston, SC 
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  • pgprescott
    pgprescott Posts: 14,544
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    Hey wait a minute! You have two post going regarding this mythical pork butt, but nary a photo of said butt in sight???? I feel duped. Maybe a pic of the stuff when you remove from foil or fix a delicious Sammich?
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  • ChucktownEggHead
    ChucktownEggHead Posts: 32
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    Definitely, I was already planning on it. In the mean time here's a couple from the cook...
    LBGE- Charleston, SC 
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Nice!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • gdenby
    gdenby Posts: 6,239
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    Push a probe therm into the meat in the foil pack. It will pull just fine till around 140F. At that point, the gelled collagen will start setting back up. If you let the temp go below 140, the meat will need re-heating for easy pulling, and that will mean more moisture loss. If  the meat is already around 140, drop it into a slow cooker. My preference is to throw in some extra gelatin at that point, but butter works OK. Water liquids don't help much. The meat doesn't re-absorb water. More fat and collagen can remedy the moisture loss, tho' the meat may be rather mushy.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I was staring at the first pic thinking, man, that looks good! But why'd he use butcher's twine? Second pic explained it, of course. No need for the v-rack, IMO. I've never used one anyway.

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

    Michael 
    Central Connecticut 

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  • danv23
    danv23 Posts: 953
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    Leave the cooler in direct sun.  You'll be fine.  Works in Georgia!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Steve753
    Steve753 Posts: 140
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    All you need to do is lower the temperature on the Egg to keep it warm until you are ready to cut it up

    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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  • logchief
    logchief Posts: 1,415
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    Did you taste before FTC?  Looks great, I'd eat that!
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I've gone 4-5 hours in the cooler with no problem  Party on.  

    FWIW you probably did not need the v-rack.  Cook it right on the BGE grid
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • ChucktownEggHead
    ChucktownEggHead Posts: 32
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    I ended up holding it in the cooler outside for about 6 hours before I pulled it. When I took it out it was still very warm and when I pulled it - it just melted apart. The meat slid right off of the bone and it was perfect. I was on the fence as to whether I would use the V rack or not and in the end I'm glad I did. It helped immensely when it came to moving the butt and I think it helped preserve the bark on the bottom. When it was done I just grabbed the rack with grill gloves to move it and to wrap it I just flipped the rack and dropped the butt right on to a large peice of foil. 
    LBGE- Charleston, SC 
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  • Sookie
    Sookie Posts: 335
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    Good points about the V-Rack and bark Chuck!  Nice cook!
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  • dldawes1
    dldawes1 Posts: 2,208
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    ChucktownEggHead ..You did exactly what I have done every time for 1.5 years and results will be the same every time.    Only difference is that I don't use the rack....but you continue if that is what works for you.    I FTC every time I do a L&S, because I want to be done before time to eat, and I don't like taking chances on being late.   Great looking cook !   Great job !!  Welcome to the forum !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • XC242
    XC242 Posts: 1,208
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    Nicely done!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Looks great
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    Nice job.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BeerMike
    BeerMike Posts: 317
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    Wow....that butt looks fantastic!  I can taste it from here.   :)
    I think it's time for another beer!
    BGEing since 2003
    2 Large BGEs 
    Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
    Living the dream in Wisconsin
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