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FTC max time ?

NDG
NDG Posts: 2,435
in EggHead Forum
Potentially going to have 8.5 lb pork shoulder resting FTC for ~6 hours. Will the pork quality degrade (mushy or something) or what is the longest time you have done a FTC and still super happy by shred time?  Scheduling conflict 
Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,564
    I’ve gone this long in the past without issue. From your profile pic, I’m assuming this may be part of tomorrow night’s menu. 
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  • NDG
    NDG Posts: 2,435
    Ok thanks & yes SB cook.  Gotta toss 8.5 lb tonight at 7pm so could be done early as 11am before game time, lots of FTC potential.  I called in this meat from new butcher in town, not asking price & ended up paying $8 a lb for this (ouch). Is is beautiful with marbeling but price is so ridiculous, I feel stupid and don’t want long FTC to degrade.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • dharley
    dharley Posts: 377
    NDG said:
    Ok thanks & yes SB cook.  Gotta toss 8.5 lb tonight at 7pm so could be done early as 11am before game time, lots of FTC potential.  I called in this meat from new butcher in town, not asking price & ended up paying $8 a lb for this (ouch). Is is beautiful with marbeling but price is so ridiculous, I feel stupid and don’t want long FTC to degrade.
    $68 for a pork butt!?! In central Ohio. I understand that you ordered it, so you paid for it. Respectable. If it were me, he'd have to spend that money slowly as it'd be the last of mine he got.

    As for the FTC, six hours is pretty standard for me. I have only a large, so I cook a butt overnight, pull and FTC then use the egg for wings, burgers, steaks, corn, whatever prior to service (party time) I've gone as long as eight without issue. Keep it whole. Wrap it tight. Use as many towels as will fit. Don't open the cooler. 
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
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  • saluki2007
    saluki2007 Posts: 6,354
    I can do 6 hours with my cheap igloo cooler with a crack in the lid .
    Large and Small BGE
    Central, IL

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I don't think there should be any issue in quality with 6 hour FTC. 

    At $8 a lb was it a heritage pork like Berkshire or something? If so then $8 a lb isn't outrageous. 
    https://www.snakeriverfarms.com/kurobuta-bone-in-shoulder.html

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

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  • NDG
    NDG Posts: 2,435
    Thanks for FTC help - here is the pork, no heritage but beautiful, cut if off the pig when I called.  Still I almost **** when I saw the price.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    UGGG, just woke up and pork is 195 already - going to be ready 7 hours early . . Suggestions now ??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    edited February 2019
    Choke it back and let it roll. Also, I don't pay much attention to the IT when doing bone-in butts. When I can feel the bone loosen up, I pull it off.

    Also, 6 hours FTC is my "standard". No worries if going longer. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • NDG
    NDG Posts: 2,435
    @ColtsFan great - dropped the ole pit viper to 220 and still on BGE in low 190s, appreciate FTC confidence as well 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Komokaegger
    Komokaegger Posts: 60
    Good Morning 
    what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
    🤔
    Ontario, Canada
    XL- BGE
    CGS- AR, spider, PS WOO, 
    KAB
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    Komokaegger said:
    Good Morning 
    what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
    🤔
    Foil-Towel-Cooler.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    edited February 2019
    Komokaegger said:
    Good Morning 
    what do you mean by FTC? Being somewhat of a newbie I’m not familiar with this. 
    🤔
    Wrap the meat in Foil 
    Wrap that bundle in a towel 
    put it in a cooler 

    Foil, towel, cooler = FTC 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    NDG said:
    @ColtsFan great - dropped the ole pit viper to 220 and still on BGE in low 190s, appreciate FTC confidence as well 
    You’re probably looking at an 8-9hr FTC now.  That’s do-able.  It’ll likely be super tender.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • NDG
    NDG Posts: 2,435
    @JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

    I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    NDG said:
    @JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

    I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)
    When I have a longer FTC I don’t crutch the meat or add any liquid like apple cider vinegar. Just wrap it tight and away it goes. Only time I made it mushy is when I crutched it with apple juice and put that in the cooler
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    NDG said:
    @JohnInCarolina cool - was a little worried about mushy but whatever - just at this point I’m happy to not cool then reheat.

    I might try to put some boiling water in my cooler now to warm it up and also maybe try some heat sink bricks in there as well (tips found on forum but never tried before)
    Prep the towels by putting them in the dryer and let it run for awhile.  Make sure the cooler is stuffed - get all of the air out.  Every little bit will help here.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Franklin rests his briskets for what 11 hours?  
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  • billt01
    billt01 Posts: 1,885
    IIWM...

    unless presentation comes into play, I’d go ahead and pull it and ~ and hour to and hour and a half warm it back up inside with a little honey, apple juice, and a couple teaspoons of white vinegar
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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