Quote:
Originally Posted by tupacboy
another noob alert...
so i'm looking at this.. http://www.susanminor.org/forums/sho...25-WTS-Brisket
Seems like i need 4 hrs of smoke... then 2 hrs more... then "into the oven" until internal temp reaches 200...can i just keep in the smoker?... then it says FTC? what's FTC? |
Yes, you can do all the time in the smoker. That's actually preferable.
FTC = Foil, Towel, Cooler. You wrap the finished product in aluminum foil, then a towel, then into a emty cooler. This method will keep the meat moist and at warm temp until you're ready to serve. Works great when you're brisket gets done at 11am and you're not ready to eat until 5pm.