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Travis Method faster than expected
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kbutler84
Posts: 140
Cooking a brisket for Father's Day. Put it in at 11 last night. Woke up at 6 and it was ready to pull. I knew that cooking in the liquid would be a little faster, but I wasn't expecting this! It was a 13 pound packer. I've wrapped in foil and put in an ice chest. That should get me through church at least. What should I do for the rest of the day, and how should I reheat it?
Comments
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A good FTC will hold for 8 hours.Be careful, man! I've got a beverage here.
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Is that safe? I thought I had read 4 was the max for fear of bacteria?
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Your title is a quote I heard from his significant other.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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"Travis Method faster than expected"
I suspect there are a number of women who share this perspective.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I believe what your looking for is that the IT stay at or above 140 for at least 4 hours. If you have a Maverick (or some other remote thermometer) you can keep the meat probe in while you're FTCing. This way you can monitor the temp. I had one in the cooler for a little over 7 hours yesterday and could see that the IT never dropped below 147.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Also, Travis I apologize for the innuendo in the title. Wasn't thinking straight at this hour, lol.
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