Tips, Tricks & Just Good Advice! > Welcome to Outdoor Cooking!

What is FTC?

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txtinman:
I see this mentioned and I've searched, but I can't find the post or thread that explains what, how, when and where. Someone want to help me understand?

Mike

Pappymn:
Foil, towel, cooler. I do it with butts. For several hours. Wrap well in foil, wrap that in an old towel, and stick it in a cooler

Jaxon:
I had the same question a couple of years ago, grasshopper.

I have learned so much from the folks here.

Keep askin' questions.

teesquare:

--- Quote from: txtinman on December 04, 2015, 08:18:35 PM ---I see this mentioned and I've searched, but I can't find the post or thread that explains what, how, when and where. Someone want to help me understand?

Mike

--- End quote ---

Mike -
The idea behind the FTC is to bring the meat to within 5-10 degrees of your target - then wrap with foil and towel - then into an insulated container ( cooler, or....even you microwave oven at home ) because it will continue to cook due to all of the heat energy you trap in the foil and towel. As well - once the meat temperature peaks, and begins to come back down, the meat will hold more moisture until time to serve it because you have contained all of the normal evaporative loss.

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