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No, it's not about pushing it to far, it's about using it right. As mentioned before, FTC can be a risky technique for a perfect brisket when used improperly. A piece of meat with that much mass will carry over when you pull it off (i.e. keep cooking). Immediately FTC'ing a hot piece of meat will only intensify the carry over and that perfectly jiggly brisket is now dry.Ozzie_Isaac said:I think FTC on brisket that is jiggly pushes it to far.
I am curious to see how much to let it cool before FTC if you need it to hold for a while.
Is that a Blackstone?JohnInCarolina said:Grilling bacon at 10 at night?
That's living the high life.
Yeah, that was too cheap @Focker Lit said:Man tecmo bowl and punch out both go for around $20 a piece.Focker said: