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How long is too long for a Brisket FTC

Smoking a 20lbs full packer from Costco for wife's work retreat and of course it's done way too early.  Anybody see a  problem with FTC for about 7 hours before served?  Thanks. 
Retired Navy, LBGE
Pinehurst, NC

Comments

  • lousubcaplousubcap Posts: 19,317
    You can FTC for as long as the temp stays above 140*F and then a couple of hours after that.  So, I've gone 5+ hrs with an el cheapo Igloo cooler.  High end cooler, pre-warmed with hot water (or insert warmed bricks) and then HDAF wrapped brisket will go well past 7 hours.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CigarCityEggerCigarCityEgger Posts: 1,253
    I’ve never gone above 6 hours, but as @lousubcap mentioned, it’s all about staying in the safe zone temp wise.
  • GATravellerGATraveller Posts: 6,833
    edited May 14
    I've held 6 hours with great results.  Good luck with the cook!

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  • ThatgrimguyThatgrimguy Posts: 4,075
    I've held for 12 hours before. Some loss of quality, a little too tender by the time i finally was able to serve it. But still got rave reviews.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • bradleya123bradleya123 Posts: 196
    I've got a couple of hot bricks in the bottom of the cooler with the Brisket FTC'd.  Smells and looks awesome! 

    Retired Navy, LBGE
    Pinehurst, NC

  • MaskedMarvelMaskedMarvel Posts: 2,566
    I put my wireless in the cooler with the meat. FTC can go a while... nice to know the internal and external temps so you're sure to be safe...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • nolaeggheadnolaegghead Posts: 30,673
    Using a better quality cooler with an air tight gasket makes a huge difference in not losing heat.
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  • lousubcaplousubcap Posts: 19,317
    I've got a couple of hot bricks in the bottom of the cooler with the Brisket FTC'd.  Smells and looks awesome! 

    Score serious points here for "Retired Navy" as I missed that in my initial response and even more serious points for the looks of that brisket.  The bark is great and I'm sure the outcome will be off-the-charts.  Enjoy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • hogfan412hogfan412 Posts: 50
    Hot bricks in the bottom is a great idea if you know you are going to be awhile.   Good thinking there.
  • BotchBotch Posts: 7,890
    hogfan412 said:
    Hot bricks in the bottom is a great idea if you know you are going to be awhile.   Good thinking there.
    Got me to wondering if anyone's tried just using a heating pad in the cooler; works for seedlings, hatched chicks, yogurt and arthritic knees; why not brisket/butts?
     
    This subject comes up on this forum often.  Has anyone here actually gone too long, ending up with cold or even salmonellic brisket?  
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  • BotchBotch Posts: 7,890
    And yes, "salmonellic" is a word, because I used it.  :tongue:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • bradleya123bradleya123 Posts: 196
    Thanks for all the help Shipmates!!  I've heard the brisket was spectacular and the burnt ends out of this world!!  God I love my BGE!!!
    Retired Navy, LBGE
    Pinehurst, NC

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