How long will a brisket FTC?

duck_hunter

first brisket in a long time is ready to be wrapped about 2 hours early, I remember them keeping in a cooler for 2+ hours, will it hold 4+? 

CornfedMA

A decent pre-warmed cooler and a well wrapped brisket will easily hold for 4 hrs. I think I’ve gone as long as 6 and the meat was still very warm to handle with bare hands.

JohnInCarolina

duck_hunter said:

first brisket in a long time is ready to be wrapped about 2 hours early, I remember them keeping in a cooler for 2+ hours, will it hold 4+? 

You'll be fine.  4+ hrs is a walk in the park.  

lousubcap

You can do so quick prep work (may be too late today) to enhance the hold time.  Pre-warm the cooler with hot water, warm the garage quality towels in the dryer and use a high end cooler.  Once in the cooler, place it in the sun.
I have gotten 6 hrs with an el cheapo igloo cooler using the above and the brisket was still around 145*F.  FWIW-

Jcl5150

I’m having this same issue today, but mine finished at 8 and we’re not eating until 4!  I FTC’d from 8 until a few minutes ago.  The internal temp was 150, so I poured some beef broth in the foil and put it in the oven at 170.  Will pull about 3:45 and see how it goes!

lousubcap

@Jcl5150 - If you get into this space again, find yourself a big enough aluminum pan, put a small rack under the brisket then add some liquid, keeping below the level of the brisket,  Wrap tightly (fat side down for me) and toss in the clock box at your lowest setting.  The elevation above the the liquid will help with bark preservation.  FWIW-

duck_hunter

Thanks everyone, 1 more hour in the cooler to see how it went, cooler in full sun

duck_hunter

Came out of the cooler at 163*, and was promptly devoured 

Jcl5150

duck_hunter said:

Came out of the cooler at 163*, and was promptly devoured 

Awesome!  After keeping my brisket warm in the oven at 170 for about 4 hours, it still came out nice and moist and was enjoyed by everyone.  The only problem is there were no leftovers!

Mark_B_Good

I held for 4.5h on Saturday ... was still somewhat hot when I pulled it, and definitely juicy. I think the sweat spot is 2h to 3h ... but nothing wrong with 4h.

WJunebug

Not knowing all the lingo yet, what does FTC mean?

SciAggie

WJunebug said:

Not knowing all the lingo yet, what does FTC mean?

Foil, towel, cooler. It's about wrapping the brisket in foil, then placing it in a cooler with towels around/above/below the brisket. It allows the brisket to hold for a long period of time and cool very slowly.

TEXASBGE2018

Not foiled but I had one rest in the cooler wrapped in butcher paper and covered with towels yesterday. Took it off at 12:30pm and we ate at 6pm It was still 140 with the probe.