HOW LONG CAN I FTC?

Mac8111

my 3 pork butts are done a little earlier than I need.  (It is 10am now).   I don't need them until 5pm.  I have to transport them to dinner location.   If I stick them in the Yeti while FTC will they be ok until 5pm or do I need to put them in the fridge?

Tettletime

I've held a brisket FTC in a crappy old Coleman cooler for up to 8 hours and still hot to the touch. I would think a Yeti can hold even longer. I think you should be fine.

nolaegghead

Put them in the Yeti and leave it closed.  You'll be fine.

Thatgrimguy

I wouldn't be worried in the least. You'll be fine.

busmania

Pre heat the cooler with a pot of boiling water.

tarheelmatt

You can wrap in foil and place in your oven with the oven on warm feature.  You'll be golden. 

jeroldharter

You will have no problem. I routinely do 2 pork butts in a Yeti 45 for 8 hours and they come out steaming hot. 

Wrap them in two layers of foil so they don't funk up your yeti. Make sure that any dead space in the cooler is filled with towels.

JohnnyMims

Noob question here:  What does FTC stand for?

yellowdogbbq

Foil,towel, cooler

nolaegghead

And the towel isn't necessary.

GATraveller

No problem.  I had a brisket in FTC from 10.5 hrs. last weekend.  Your good!

Darby_Crenshaw

towels are a waste of time

Eggcelsior

Darby_Crenshaw said:

towels are a waste of time

nolaegghead

...and some are perpetually high...

Photo Egg

Darby_Crenshaw said:

towels are a waste of time

True, a towel might not help the brisket but it can help protect a low end cooler from a 200+ degree foiled brisket.lol

msloan

i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.  

Darby_Crenshaw

that's true, photo egg.  i use a small six-pack size cooler that came with a larger coleman cooler for free.  i putt a fire brick in there (in a towle) to keep it warm, and the thing melted to the bottom. 

Eggcelsior

msloan said:

i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.  

Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.

msloan

Eggcelsior said:

msloan said:

i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.  

Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.

i hear what you're saying, but I respectfully still would recommend burping the cooler.  

fishlessman

the op is safe, but how long can the yeti go

Eggcelsior

msloan said:

Eggcelsior said:

msloan said:

i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.  

Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.

i hear what you're saying, but I respectfully still would recommend burping the cooler.  

??? All that is going to do is make the cooler lose heat faster, meaning the meat cools faster. Same effect as opening a cooler over and over again with ice - it melts faster.

It's more of an "either/or" proposition. You don't need to do both. Meat cooks outside-in. Once that gradient has equalized(during the rest), no over-cooking can happen. 

Darby_Crenshaw

what ^ said.  and any carryover cooking is going to have happened long before that first 'burp' after an an hour and a half.

in fact, carryover is gonna happen sitting on the counter, in the cooler, wherever.  just not for an hour and a half.  whiz's chart shows the temp level and then slowly dropping anyway.  it can't get hotter.

msloan

look guys, I aint arguing......I got this info directly from a person that has made a living cooking BBQ for over 20 years and has dealt with this stuff directly hundreds of times during that time frame.  

it made sense to me because I have experienced the problem of a perfectly cooked butt at the time of removing it from the cooking process then later became a bit too mushy for my tastes......then I started doing what I was advised to do by the expert I consulted and the results were better for me.

I dont really care what anyone else does, if your method works for you, then great!  I am simply offering info I got from someone way smarter than me that worked for me when I started doing it.  I thought I would help out by offering it here.

no harm no foul, do what you want.  for me, I will continue to do it.

Darby_Crenshaw

aber das ist nicht richtig

nolaegghead

I always let my butts, briskets, etc cool in the open air for at least 30 minutes...longer the closer serving time is, before keeping warm in a cooler.