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HOW LONG CAN I FTC?
my 3 pork butts are done a little earlier than I need. (It is 10am now). I don't need them until 5pm. I have to transport them to dinner location. If I stick them in the Yeti while FTC will they be ok until 5pm or do I need to put them in the fridge?
Comments
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I've held a brisket FTC in a crappy old Coleman cooler for up to 8 hours and still hot to the touch. I would think a Yeti can hold even longer. I think you should be fine.
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Put them in the Yeti and leave it closed. You'll be fine.______________________________________________I love lamp..
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I wouldn't be worried in the least. You'll be fine.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Pre heat the cooler with a pot of boiling water.
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You can wrap in foil and place in your oven with the oven on warm feature. You'll be golden.------------------------------
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You will have no problem. I routinely do 2 pork butts in a Yeti 45 for 8 hours and they come out steaming hot.
Wrap them in two layers of foil so they don't funk up your yeti. Make sure that any dead space in the cooler is filled with towels. -
Noob question here: What does FTC stand for?LBGE - Kansas City, MO
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Foil,towel, cooler
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And the towel isn't necessary.
______________________________________________I love lamp.. -
No problem. I had a brisket in FTC from 10.5 hrs. last weekend. Your good!
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Peachtree Corners, GA -
towels are a waste of time
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...and some are perpetually high...______________________________________________I love lamp..
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True, a towel might not help the brisket but it can help protect a low end cooler from a 200+ degree foiled brisket.lolDarby_Crenshaw said:towels are a waste of timeThank you,DarianGalveston Texas -
i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.gettin lucky in kentucky! 2 XL eggs!
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that's true, photo egg. i use a small six-pack size cooler that came with a larger coleman cooler for free. i putt a fire brick in there (in a towle) to keep it warm, and the thing melted to the bottom.
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Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.msloan said:i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought. -
i hear what you're saying, but I respectfully still would recommend burping the cooler.Eggcelsior said:
Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.msloan said:i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.gettin lucky in kentucky! 2 XL eggs! -
the op is safe, but how long can the yeti go
fukahwee maineyou can lead a fish to water but you can not make him drink it -
??? All that is going to do is make the cooler lose heat faster, meaning the meat cools faster. Same effect as opening a cooler over and over again with ice - it melts faster.msloan said:
i hear what you're saying, but I respectfully still would recommend burping the cooler.Eggcelsior said:
Just let your meat rest for 20-30 minutes after coming off of the egg. That will help eliminate carry-over cooking. Once done, meat at 180(or what ever temp it's at) will never go over 180 unless you apply more heat to it.msloan said:i would recommend burping the cooler about every 1.5 hours for a few seconds....in doing that you will allow the cooler to keep the meat warm without causing it to continue cooking the meat far past the temp you sought.
It's more of an "either/or" proposition. You don't need to do both. Meat cooks outside-in. Once that gradient has equalized(during the rest), no over-cooking can happen.
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what ^ said. and any carryover cooking is going to have happened long before that first 'burp' after an an hour and a half.
in fact, carryover is gonna happen sitting on the counter, in the cooler, wherever. just not for an hour and a half. whiz's chart shows the temp level and then slowly dropping anyway. it can't get hotter.
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look guys, I aint arguing......I got this info directly from a person that has made a living cooking BBQ for over 20 years and has dealt with this stuff directly hundreds of times during that time frame.
it made sense to me because I have experienced the problem of a perfectly cooked butt at the time of removing it from the cooking process then later became a bit too mushy for my tastes......then I started doing what I was advised to do by the expert I consulted and the results were better for me.
I dont really care what anyone else does, if your method works for you, then great! I am simply offering info I got from someone way smarter than me that worked for me when I started doing it. I thought I would help out by offering it here.
no harm no foul, do what you want. for me, I will continue to do it.gettin lucky in kentucky! 2 XL eggs! -
aber das ist nicht richtig
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I always let my butts, briskets, etc cool in the open air for at least 30 minutes...longer the closer serving time is, before keeping warm in a cooler.______________________________________________I love lamp..
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