FTC max time ?

NDG

Potentially going to have 8.5 lb pork shoulder resting FTC for ~6 hours. Will the pork quality degrade (mushy or something) or what is the longest time you have done a FTC and still super happy by shred time?  Scheduling conflict 

GrateEggspectations

I’ve gone this long in the past without issue. From your profile pic, I’m assuming this may be part of tomorrow night’s menu. 

NDG

Ok thanks & yes SB cook.  Gotta toss 8.5 lb tonight at 7pm so could be done early as 11am before game time, lots of FTC potential.  I called in this meat from new butcher in town, not asking price & ended up paying $8 a lb for this (ouch). Is is beautiful with marbeling but price is so ridiculous, I feel stupid and don’t want long FTC to degrade.

dharley

NDG said:

Ok thanks & yes SB cook.  Gotta toss 8.5 lb tonight at 7pm so could be done early as 11am before game time, lots of FTC potential.  I called in this meat from new butcher in town, not asking price & ended up paying $8 a lb for this (ouch). Is is beautiful with marbeling but price is so ridiculous, I feel stupid and don’t want long FTC to degrade.

$68 for a pork butt!?! In central Ohio. I understand that you ordered it, so you paid for it. Respectable. If it were me, he'd have to spend that money slowly as it'd be the last of mine he got.

As for the FTC, six hours is pretty standard for me. I have only a large, so I cook a butt overnight, pull and FTC then use the egg for wings, burgers, steaks, corn, whatever prior to service (party time) I've gone as long as eight without issue. Keep it whole. Wrap it tight. Use as many towels as will fit. Don't open the cooler. 

saluki2007

I can do 6 hours with my cheap igloo cooler with a crack in the lid .

SmokeyPitt

I don't think there should be any issue in quality with 6 hour FTC. 

At $8 a lb was it a heritage pork like Berkshire or something? If so then $8 a lb isn't outrageous. 
https://www.snakeriverfarms.com/kurobuta-bone-in-shoulder.html

NDG

Thanks for FTC help - here is the pork, no heritage but beautiful, cut if off the pig when I called.  Still I almost **** when I saw the price.

NDG

UGGG, just woke up and pork is 195 already - going to be ready 7 hours early . . Suggestions now ??

hoosier_egger

Choke it back and let it roll. Also, I don't pay much attention to the IT when doing bone-in butts. When I can feel the bone loosen up, I pull it off.

Also, 6 hours FTC is my "standard". No worries if going longer. 

NDG

@ColtsFan great - dropped the ole pit viper to 220 and still on BGE in low 190s, appreciate FTC confidence as well 

Komokaegger

Good Morning 
what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
🤔

JohnInCarolina

Komokaegger said:

Good Morning 
what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
🤔

Foil-Towel-Cooler.

unoriginalusername

Komokaegger said:

Good Morning 
what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
🤔

Wrap the meat in Foil 
Wrap that bundle in a towel 
put it in a cooler 

Foil, towel, cooler = FTC 

JohnInCarolina

NDG said:

@ColtsFan great - dropped the ole pit viper to 220 and still on BGE in low 190s, appreciate FTC confidence as well 

You’re probably looking at an 8-9hr FTC now.  That’s do-able.  It’ll likely be super tender.

NDG

@JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)

unoriginalusername

NDG said:

@JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)

When I have a longer FTC I don’t crutch the meat or add any liquid like apple cider vinegar. Just wrap it tight and away it goes. Only time I made it mushy is when I crutched it with apple juice and put that in the cooler

JohnInCarolina

NDG said:

@JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)

Prep the towels by putting them in the dryer and let it run for awhile.  Make sure the cooler is stuffed - get all of the air out.  Every little bit will help here.

unoriginalusername

Franklin rests his briskets for what 11 hours?  

billt01

IIWM...

unless presentation comes into play, I’d go ahead and pull it and ~ and hour to and hour and a half warm it back up inside with a little honey, apple juice, and a couple teaspoons of white vinegar