I see FTC used in responses for turbo cooks. What does FTC mean?

ChetD

I’m pretty sure this refers to wrapping and foil and placing in a cooler, but I just wanted to clarify.

alaskanassasin

Hey @chetd welcome to the forum! Foil Towel Cooler. This is an essential step to finishing a brisket but also provides a plan b if your protein finished ahead of schedule.

lousubcap

@ChetD - Welcome aboard and enjoy the journey.  Above all, Have fun.
Many here will answer any questions you have and you may get different answers to the same issue.  Likely any will work so have at it, experiment and find what works for you.  
BTW- this place also harbours (nod) a wealth of knowledge on about any topic you could come up with. So fire away.
And it can put a hurt on your discretionary income as well.  

Elijah

Yep. Foil towel cooler. I put a towel on the bottom, wrap in two layers of HD foil so it doesn't leak, put a towel on top.

Canugghead

Welcome. I go FPTC, Plastic bag reduces the chance of towel getting soaked in meat juice. 

ChetD

Thanks

alaskanassasin

The question you should be asking is how long is too long for FTC… good to know going forward, also should I rest prior to FTC.

DoubleEgger

Canugghead said:

Welcome. I go FPTC, Plastic bag reduces the chance of towel getting soaked in meat juice. 

I thought everyone just used old towels relegated to BBQ. My wife would kick my ass if she caught me using a “good” towel. 

lkapigian

And all along I thought is was Finished The Cook 

Canugghead

@DoubleEgger RRR   
I use 40+yo flannel sheets retired from kids' beds. Also use them for insulating SV pots for extended cook, and covering Rubbermaid tote  for home brewed sushi rice wine. +soaking up melted ice when defrosting freezers.

fishlessman

i dont use the towell.....if im going 6 or more hours theres a hot beanpot full of beans in there with the pork butt

lkapigian

Just throwing this out there, shutting your cooker down earlier the Probe Tender say 190-195 and let it coast through the cooldown will get the job done with no mess ...

Foghorn

lkapigian said:

Just throwing this out there, shutting your cooker down earlier the Probe Tender say 190-195 and let it coast through the cooldown will get the job done with no mess ...

I've often wondered that.  But it seems to me that it would only work if you have at least a few hours to go before serving - kinda like a sous vide breaks things down over time.  4 hours at 195 might be as good a getting to 203.

GrateEggspectations

Canugghead said:

Welcome. I go FPTC, Plastic bag reduces the chance of towel getting soaked in meat juice. 

I do the same. 

abpgwolf

alaskanassasin said:

The question you should be asking is how long is too long for FTC… good to know going forward, also should I rest prior to FTC.

1. Avoid the temperature "Danger Zone" 40 F to 140 F, don't FTC so long that the food temp goes below 140F
2. No need to rest prior to FTC, the FTC is the rest

StillH2OEgger

I would modify what @abpgwolf suggests to say that, especially in the case of a brisket, you should let it rest for 20-30 minutes before the FTC treatment. If you wrap right away it can continue the cooking process, which you don't want.

Ozzie_Isaac

Failure to Communicate.

when you talk sweetly to the protein, but is decides to be done 6hrs ahead of time, or 2 hrs to late.

Botch

"Brisket Whisperer" WBAGH for this forum.    

lousubcap

When dealing with weighty protein cooks and planning for FTC-always remember to stop the carryover cooking (depending on your declared finish temp) before the FTC.  FWIW-

Ozzie_Isaac

lousubcap said:

When dealing with weighty protein cooks and planning for FTC-always remember to stop the carryover cooking (depending on your declared finish temp) before the FTC.  FWIW-

Oh man!!  This ^^^^^^ is critical information.  I screwed up so many briskets before I learned to keep them on the counter for 30 minutes or so before FTC.  I honestly missed this detail or years.

Pork shoulder is way more forgiving, but it still benefits from a rest before FTC.

lkapigian

Ozzie_Isaac said:

lousubcap said:

When dealing with weighty protein cooks and planning for FTC-always remember to stop the carryover cooking (depending on your declared finish temp) before the FTC.  FWIW-

Oh man!!  This ^^^^^^ is critical information.  I screwed up so many briskets before I learned to keep them on the counter for 30 minutes or so before FTC.  I honestly missed this detail or years.

Pork shoulder is way more forgiving, but it still benefits from a rest before FTC.

For sure !

MaskedMarvel

Ok. Fair. I’ve never rested before the FTC. I’ll try that next time. Thanks.