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Max FTC Time

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CornfedMA
CornfedMA Posts: 491
in EggHead Forum
Started a 14lb SRF brisket on the XL around midnight last night, figuring 12-14 hrs cook time, for a 2pm feed this afternoon. I ran about 255 all night, now its a little after 8am here and I’m creeping up on 190 IT. The flat isn’t ready to give it up yet, but it’s close. I’ve never gone more than 4 hrs FTC, but this one is shaping up like I’ll need to do 5-6 hrs. Am I pushing it? Or should I choke the fire back to 220 and hope to slow things down a bit? 
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  • dsrguns
    dsrguns Posts: 421
    edited June 2018
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    I've held briskets for 5+ hours before with no problems. You can get more hold time by warming up your cooler with hot water first. You could even heat your towels in the dryer if you want to. Try to fill up the cooler as much as you can so there isn't any empty space inside.
      
    XL BGE
    MD
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I have done 6 hours FTC with brisket, no problem. You can always fill the cooler with hot water to get it warm prior to FTC. Dont forget to dump the water out....lol
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • northGAcock
    northGAcock Posts: 15,164
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    JRWhitee said:
    I have done 6 hours FTC with brisket, no problem. You can always fill the cooler with hot water to get it warm prior to FTC. Dont forget to dump the water out....lol
    Gussesing you failed to dump the water on occasion?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • CornfedMA
    CornfedMA Posts: 491
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    northGAcock said:
    JRWhitee said:
    I have done 6 hours FTC with brisket, no problem. You can always fill the cooler with hot water to get it warm prior to FTC. Dont forget to dump the water out....lol
    Gussesing you failed to dump the water on occasion?
    Ok. I gotta admit, I literally laughed out loud when I read this little exchange.
    Cheers guys! Thanks for the help and enjoy your Sunday. 
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  • distanceman
    distanceman Posts: 138
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    Just looked at my notes and pulled a brisket at noon to feed at 6pm not too long ago. Nothing fancy just a straight FTC in a Coleman. 
    Located Middle GA

    Current: XL w/ Woo & 17" Half Moon Plates, SMOBOT

    RIP: Weber 22" Kettle, Slow 'n Sear, Akorn Jr., Pit Barrel Cooker
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  • JRWhitee
    JRWhitee Posts: 5,678
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    northGAcock said:
    JRWhitee said:
    I have done 6 hours FTC with brisket, no problem. You can always fill the cooler with hot water to get it warm prior to FTC. Dont forget to dump the water out....lol
    Gussesing you failed to dump the water on occasion?
    Not lately!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • thetrim
    thetrim Posts: 11,357
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    I look forward to hearing who gets the medal for the longest FTC.   You can also set you oven on the minimum setting (usually 170) and let it sit in there for a few hours without any issues.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lousubcap
    lousubcap Posts: 32,399
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    Another addition to help with the hold, after completing all the above ( I recommend garage quality towels) once the wrap and pack is complete, place in the sun.  You will be fine and of course the cow has not yet crossed the finish-line.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    Yeti/RTIC is your friend. With a yeti/RTIC you don’t even need towels. Just foil and then throw in there. I did a brisket a few weeks ago it was done at noon and we ate at 6. The brisket was still almost too hot to touch when I took it out for dinner.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • dsrguns
    dsrguns Posts: 421
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    lousubcap said:
    I recommend garage quality towels  
    You learned that one from experience?
      
    XL BGE
    MD
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  • lousubcap
    lousubcap Posts: 32,399
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    @dsrguns - judgement comes from experience.  Experience comes from poor judgement! My supply (garage towels) was needing an infusion at some point so I made the move.  Needless to say, less than well received.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • danv23
    danv23 Posts: 953
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    CornfedMA said:
    Started a 14lb SRF brisket on the XL around midnight last night, figuring 12-14 hrs cook time, for a 2pm feed this afternoon. I ran about 255 all night, now its a little after 8am here and I’m creeping up on 190 IT. The flat isn’t ready to give it up yet, but it’s close. I’ve never gone more than 4 hrs FTC, but this one is shaping up like I’ll need to do 5-6 hrs. Am I pushing it? Or should I choke the fire back to 220 and hope to slow things down a bit? 
    Put the cooler out in direct sunlight too. It helps!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • CornfedMA
    CornfedMA Posts: 491
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    Well it appears I won’t have to worry about an extended FTC time. Just hit the 2nd stall at 188. Been stuck there for 2.5 hrs now. 
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  • lousubcap
    lousubcap Posts: 32,399
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    Always remember, "the friggin cow drives the cook."  You can dial up the temp if you need to help it find the finish-line.  Just give it a cooling rack rest and if possible at least a couple hour FTC.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Philly35
    Philly35 Posts: 858
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    You can FTC until the temp of the meat drops down to the danger zone of 140°. With a good cooler, that could be 10 hours plus. 
    NW IOWA
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    I've held for a while before  about 7 hrs.

    Set your oven for the warm feature and place there while still wrapped. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • blasting
    blasting Posts: 6,262
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    I held two butts in the RTIC 20 for 8 hours.  Bark was softer than some would like (I don't care for crunchy bark myself).  Still plenty hot to serve.  I've never had the occasion to hold a brisket longer than 4.
    Phoenix 
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  • gmbbs
    gmbbs Posts: 110
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    I know of ompetition guys who pull at midnight, and hold in a cambro until 2:00 PM turn-in. YMMV.
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