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How long is too long for a Brisket FTC
bradleya123
Posts: 464
Smoking a 20lbs full packer from Costco for wife's work retreat and of course it's done way too early. Anybody see a problem with FTC for about 7 hours before served? Thanks.
Retired Navy, LBGE
Pinehurst, NC
Pinehurst, NC
Comments
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You can FTC for as long as the temp stays above 140*F and then a couple of hours after that. So, I've gone 5+ hrs with an el cheapo Igloo cooler. High end cooler, pre-warmed with hot water (or insert warmed bricks) and then HDAF wrapped brisket will go well past 7 hours. 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. -
I’ve never gone above 6 hours, but as @lousubcap mentioned, it’s all about staying in the safe zone temp wise.
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I've held 6 hours with great results. Good luck with the cook!
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2 Large
Peachtree Corners, GA -
I've held for 12 hours before. Some loss of quality, a little too tender by the time i finally was able to serve it. But still got rave reviews.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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I've got a couple of hot bricks in the bottom of the cooler with the Brisket FTC'd. Smells and looks awesome!
Retired Navy, LBGE
Pinehurst, NC -
I put my wireless in the cooler with the meat. FTC can go a while... nice to know the internal and external temps so you're sure to be safe...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Using a better quality cooler with an air tight gasket makes a huge difference in not losing heat.
______________________________________________I love lamp.. -
bradleya123 said:I've got a couple of hot bricks in the bottom of the cooler with the Brisket FTC'd. Smells and looks awesome!
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. -
Hot bricks in the bottom is a great idea if you know you are going to be awhile. Good thinking there.
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hogfan412 said:Hot bricks in the bottom is a great idea if you know you are going to be awhile. Good thinking there.
This subject comes up on this forum often. Has anyone here actually gone too long, ending up with cold or even salmonellic brisket?_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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And yes, "salmonellic" is a word, because I used it._____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Thanks for all the help Shipmates!! I've heard the brisket was spectacular and the burnt ends out of this world!! God I love my BGE!!!Retired Navy, LBGE
Pinehurst, NC
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