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How long will a brisket FTC?

duck_hunter
duck_hunter Posts: 185
in EggHead Forum
first brisket in a long time is ready to be wrapped about 2 hours early, I remember them keeping in a cooler for 2+ hours, will it hold 4+? 
Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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Comments

  • CornfedMA
    CornfedMA Posts: 491
    A decent pre-warmed cooler and a well wrapped brisket will easily hold for 4 hrs. I think I’ve gone as long as 6 and the meat was still very warm to handle with bare hands.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    duck_hunter said:
    first brisket in a long time is ready to be wrapped about 2 hours early, I remember them keeping in a cooler for 2+ hours, will it hold 4+? 
    You'll be fine.  4+ hrs is a walk in the park.  
    "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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  • lousubcap
    lousubcap Posts: 36,661
    You can do so quick prep work (may be too late today) to enhance the hold time.  Pre-warm the cooler with hot water, warm the garage quality towels in the dryer and use a high end cooler.  Once in the cooler, place it in the sun.
    I have gotten 6 hrs with an el cheapo igloo cooler using the above and the brisket was still around 145*F.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Jcl5150
    Jcl5150 Posts: 287
    I’m having this same issue today, but mine finished at 8 and we’re not eating until 4!  I FTC’d from 8 until a few minutes ago.  The internal temp was 150, so I poured some beef broth in the foil and put it in the oven at 170.  Will pull about 3:45 and see how it goes!
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  • lousubcap
    lousubcap Posts: 36,661
    @Jcl5150 - If you get into this space again, find yourself a big enough aluminum pan, put a small rack under the brisket then add some liquid, keeping below the level of the brisket,  Wrap tightly (fat side down for me) and toss in the clock box at your lowest setting.  The elevation above the the liquid will help with bark preservation.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • duck_hunter
    duck_hunter Posts: 185
    Thanks everyone, 1 more hour in the cooler to see how it went, cooler in full sun
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • duck_hunter
    duck_hunter Posts: 185
    Came out of the cooler at 163*, and was promptly devoured 
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • Jcl5150
    Jcl5150 Posts: 287
    duck_hunter said:
    Came out of the cooler at 163*, and was promptly devoured 
    Awesome!  After keeping my brisket warm in the oven at 170 for about 4 hours, it still came out nice and moist and was enjoyed by everyone.  The only problem is there were no leftovers!
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    I held for 4.5h on Saturday ... was still somewhat hot when I pulled it, and definitely juicy. I think the sweat spot is 2h to 3h ... but nothing wrong with 4h.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • WJunebug
    WJunebug Posts: 18
    Not knowing all the lingo yet, what does FTC mean?
    Plano, TX - L BGE
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  • SciAggie
    SciAggie Posts: 6,481
    WJunebug said:
    Not knowing all the lingo yet, what does FTC mean?
    Foil, towel, cooler. It's about wrapping the brisket in foil, then placing it in a cooler with towels around/above/below the brisket. It allows the brisket to hold for a long period of time and cool very slowly.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited December 2020
    Not foiled but I had one rest in the cooler wrapped in butcher paper and covered with towels yesterday. Took it off at 12:30pm and we ate at 6pm It was still 140 with the probe.


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

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