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How long is too long for a Brisket FTC

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

Comments

  • lousubcap
    lousubcap Posts: 32,168
    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.
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I’ve never gone above 6 hours, but as @lousubcap mentioned, it’s all about staying in the safe zone temp wise.
  • GATraveller
    GATraveller Posts: 8,207
    edited May 2019
    I've held 6 hours with great results.  Good luck with the cook!

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    2 Large
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  • Thatgrimguy
    Thatgrimguy Posts: 4,722
    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
  • bradleya123
    bradleya123 Posts: 464
    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

  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    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!


  • nolaegghead
    nolaegghead Posts: 42,102
    Using a better quality cooler with an air tight gasket makes a huge difference in not losing heat.
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  • lousubcap
    lousubcap Posts: 32,168
    I've got a couple of hot bricks in the bottom of the cooler with the Brisket FTC'd.  Smells and looks awesome! 

    Score serious points here for "Retired Navy" as I missed that in my initial response and even more serious points for the looks of that brisket.  The bark is great and I'm sure the outcome will be off-the-charts.  Enjoy!
    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.
  • hogfan412
    hogfan412 Posts: 75
    Hot bricks in the bottom is a great idea if you know you are going to be awhile.   Good thinking there.
  • Botch
    Botch Posts: 15,429
    hogfan412 said:
    Hot bricks in the bottom is a great idea if you know you are going to be awhile.   Good thinking there.
    Got me to wondering if anyone's tried just using a heating pad in the cooler; works for seedlings, hatched chicks, yogurt and arthritic knees; why not brisket/butts?
     
    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


  • Botch
    Botch Posts: 15,429
    And yes, "salmonellic" is a word, because I used it.  :tongue:
    _____________

    "I mean, I don't just kill guys, I'm notorious for doing in houseplants."  - Maggie, Northern Exposure


  • bradleya123
    bradleya123 Posts: 464
    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