How long for FTC

Kjunbob

Tomorrow I am planning on cooking an 8 Pound Pork Butt for a small dinner party around 7:30 PM.  This is my 3rd butt and I have had problems in the past with timing, so I want to start early and not have to stress out on the time.  

I will probably put it on around 6 AM at a dome temp of around 280.  Using the 1 hr/pound figure for this temp, it should be done around 2.. but I will have some safety time if needed and if the stall is long.  If so, I could crank up the temp after foiling and finish that way if needed.  

However, if it is done around 2PM and if I then FTC,  will it be safe to eat 5 hours later?  Or should I revise my time somewhat?  Thanks

DaveRichardson

Double wrap in good, heavy duty foil.  Wrap in towels, and place in the cooler and fill the cooler with towels.  The insulative mass will help maintain the heat for 5 hrs if needed....  Done this several times with no problems.  I use a cheap cooler that I got at Ingles grocery store...

Chris8938

^^^^^ what he said.  I held ribs last weekend for over 3 hours.  No problem with the butt.  If you are really concerned, you can preheat the cooler and throw the towels in the dryer for a quick heat up too.

lousubcap

In addition to the above FTC options you can start a bit later as once you have created a good bark you can dial up the temp to punch it home.  You can go into the low 300's if needed not foiling to preserve the bark and get it done.  You can go higher as well as long as you don't have much sugar in your rub (it can scorch above 350*F or so...).  FWIW-

GATraveller

I've kept FTC for 7 hours with meat still hot enough to easily pull. 
Good luck and enjoy. 

Ladeback69

Agree with all above.  When you are ready to pull, take it out of the cooler and the foil and let it rest for about 15 minutes or so till you pull it.  I found this helps with the juices and it is not as hot to pull then.