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another FTC question

SeahawksEGGHead
SeahawksEGGHead Posts: 289
in Beef
So I'll post the brisket later on after slicing, but here's my problem.  I have an 11 lb CAB brisket all ready to go, pulled it at 7 AM this morning, FTC.  Dinner isn't until 5, that's 10 hours away.  Can my brisky hold in the FTC for 10 hours?
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    That's about twice as long as I would even think about.

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

    Michael 
    Central Connecticut 

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    Carolina Q said:
    That's about twice as long as I would even think about.
    Yeah, I was afraid of that, but I think I'll have to slice her up for lunch.  Oh horror...
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  • Humpy_Dumpty
    Humpy_Dumpty Posts: 34
    This happened to me two weeks ago. I FTC'd for about four hours, then put it (still foiled), in the oven on "warm/hold" for the rest of the time. Turned out ok. Not the best brisket I've ever done but I don't know if that was because of the oven or because I forgot to foil the brisket after 7 hours on the egg. If your oven doesn't have a warm button just set it to 170. Let us know!
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  • henapple
    henapple Posts: 16,025
    Do you have a vac seal machine?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited January 2015
    Since it is already lunch time you probably already sliced it.  I think those are really your only good options:

    1) slice, (optional eat some now), refrigerate, reheat
    2) hold in oven at 140 or more. 

    I tried holding one in my oven once for 8+ hours and it didn't turn out so well.  I set my oven to 170 but it continued cooking.  I tested my oven later with the maverick and found if fluctuated between 175-185 when set at 170 so it definitely continued cooking.  It was tasty, but it just fell apart when I tried to slice it. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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