Alternative to FTC

Vegas Eggus · February 2016

Zeroing in on my desired temperature for today's pork butt. It's running a bit early due to me allowing the grid temp to get a little higher than normal (pushed 300 for a bit).
Kind of don't feel like messing with he FTC. Has anyone experimented with just shutting off the air and leaving it foiled and on the grill?
Say the grill is 225 when I shut it down. Think it would be good for about 3 hours?

theyolksonyou · February 2016

Put it in the oven at the lowest temp.

If you're going to foil, what's the hassle of throwing it in a cooler with towels? Not following your logic. No need to preheat cooler or towels.

Vegas Eggus · February 2016

Yeah, it's not really a big deal as I've already foiled it for the last part of the cook.
Really I'm just more interested if anyone has experimented with it.
Sitting here watching the temps on the Maverick ET-733. May play with it a bit until I have to make an airport run.

theyolksonyou · February 2016

I've put one in the oven on warm and hold for a few hours. Just make sure there's something to catch the grease if it drips or it can stink up the house. At least that's what I've heard.

Popsicle · February 2016

Vegas Eggus, I do it all the time. Just shut down the egg and leave it on the grill. Will keep for 5 or 6 hrs if you need that much time. It is a lot less work and you get the same results as FTC.
Good luck.
Popsicle

Toxarch · February 2016

I foil it and stick it in the oven. I'll set it to low or to 160 if it's going to be a long time. In the egg should be ok, but you'll have a higher temp for a while.

jtcBoynton · February 2016

I normally hold them in a covered roasting pan in my oven set at 160º. Sometimes I will wrap them in foil and sometimes not. I save the FTC for when transporting offsite. Leaving it on the egg will continue to cook the butt for a while until the egg temp drops to a keep warm temp. I would definitely foil the butt if you leave it on the egg in order to reduce moisture loss once the butt is done.

kwdickert · February 2016

I am also confused on why you can't just keep it foiled on the grill as it cools down between 200 and 100. It's already indirect so it won't get blasted with heat, it's already warm and insulated via ceramics, AND you don't have to mess with anything else. What's the difference in that for 1-2 hrs than an oven? I bet it wouldn't be hard to slow down the cooling period to hold it for however long you needed. Then again, it's not hard to put towels in a cooler either... works fine for me.

blasting · February 2016

I wonder if by leaving it on the egg you risk drying it out more than FTC. With FTC you are not adding any heat.

Maybe some of the technical engineer types will chime in on this.

SmokeyPitt · February 2016

I think the problem might be that if the butt is done and then you foil it and shut down the egg it will keep cooking and it might get more done that you like. Keep in mind that meat wrapped in foil cooks faster. You may want to remove the meat and wrap it in foil and just let it sit beside the egg for a while until the egg cools down a bit (say around 200), then put the meat in the egg.

Another option would be to wrap the butt early and shut down the egg but this would be somewhat of a guess as to the final internal temperature. Depending on how hot the egg is when you shut down I would think 180-185 IT.

Alternative to FTC

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