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Internal Temperature after FTC

dirty_denim86
dirty_denim86 Posts: 138
in EggHead Forum
Just pulled a pork butt out of the egg and into a cooler using the FTC method. 

It was done at 200F I was wondering how much I can expect the temperature to climb on a full size butt if at all after 3-4 hours in the cooler?
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Comments

  • fishlessman
    fishlessman Posts: 34,594
    edited December 2015
    im thinking your 200 temp is  the cooking internal temp but not the dome or rack temp.   i cook mine at 230 dome and it doesnt go up much at all, but with a butt it doesnt really matter too much on the rise. higher dome temps and cooler size will affect it also. its not much of a concern for me, just cook til it probes right and cooler it or pull it, the cooler isnt even needed except for convenience sake
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • dirty_denim86
    dirty_denim86 Posts: 138
    Yeah sorry the internal temperature of the meat was 200F when I took it off and FTC'd it.
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  • SoCalTim
    SoCalTim Posts: 2,158
    I recently attending Harry Soo's BBq class, this question was asked, his answer was to let the temp on the butt drop to about 170, then FTC it .. and hold easily (safely) for 3-4 hrs.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • egghead43
    egghead43 Posts: 138
    edited December 2015
    FTC?  Fire to Cooler?  Foil, Towel, Cooler?   Never mind.
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  • Shurdaddy
    Shurdaddy Posts: 25
    I cooked a butt overnight to take to an office Christmas party yesterday.  I pulled the butt off of the egg at 0600 at 203 internal temp.  Wrapped in 3 layers of foil and a bunch of towels in my trusty igloo cooler.  When I unwrapped at 0900 the IT was 170.
    Lewiston, MN  LBGE
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  • Tinyfish
    Tinyfish Posts: 1,755
    I agree with @SoCalTim I let the meat cool a touch before going into the cooler or else it cooks too much.
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