Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

FTC question

KennyLee
KennyLee Posts: 806
in EggHead Forum

Having a shindig on Saturday where I'll be cooking for 8 adults and about that many kids.  Planning on doing a butt and then 4-6 racks of baby backs.  I'm wanting to do the butt overnight Friday and then put the ribs on mid morning to have everything ready by mid afternoon around 3 or 4. 

I haven't ever had the need to FTC before and just want to make sure I get it right.  If I get the butt off in the AM around 8 or 9, will it stay good for that long with FTC?  Looking at around 6-8 hours or so.  And just foil tightly, fill the cooler up with towels surrounding/covering the butt will do the trick?

Thanks!

LBGE

Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer

· Share on FacebookShare on Twitter

Comments

  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Your plan is good. Sometimes I'll throw my towels in the dryer to offset the temp of the cooler, but it really is unnecessary because when you finally pull you shoulder out to serve it will still be giving off enough great that you will want gloves. Just wrap you shoulder with a towel and the rest you stuff in to fill the empty space. Less dead space the space. Ribs never take more than six hours so your timing should work. If they get done too early just FTC them too. Good luck and have fun!
    · Share on FacebookShare on Twitter
  • Hi54putty
    Hi54putty Posts: 1,873
    I have gone 6 hours in a decent cooler and it has still been too hot to pull with my hands. You are good.
    XL,L,S 
    Winston-Salem, NC 
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    You can preheat the cooler with hot water an hour or so ahead of time as well as warm the towels.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • JethroVA
    JethroVA Posts: 1,251
    what they said above, plus consider sliding the foiled butt into a clean trash bag prior to putting in cooler. Makes clean up soooo much easier.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    I was going to suggest double or even triple foil, HD stuff. Keep the heat and juices inside your foil wrapper. If you have space in the egg and the cooler and have a couple of bricks around, throw them in the egg to heat them up. Put a towel in the cooler, the bricks, another towel and the butt. wrap the towels and add more if you can. 
    Sounds like a good time coming up, enjoy.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • clintmiller
    clintmiller Posts: 147
    You could also cook the ribs at a hotter temperature (around 350) and knock them out in 2 hours. I cook all my ribs at 350, and not only do they come out fast, I think they come out better than low-and-slow. That would reduce your ftc time for the butt considerably.
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    JethroVA said: what they said above, plus consider sliding the foiled butt into a clean trash bag prior to putting in cooler. Makes clean up soooo much easier. +1 on this.  FTBTC

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • KenfromMI
    KenfromMI Posts: 742
    I use a small high quality soft cooler that barely fits the meat wrapped in a towel. Holds heat forever.
    Dearborn MI
    · Share on FacebookShare on Twitter

Categories