Holding Time In Cooler

memartha · Joined: 29 Jun 2008 Posts: 18

How long CAN you keep a finished pork butt in the cooler before pulling. I need to know what the longest amount of time is, please!

day_trippr · Posted: Nov 26 2010 Post subject:

Can't tell you "the longest time", but I've held butts double-wrapped in foil then towels then stuffed in a warmed cooler for four hours and had 'em come out too hot to hold with bare hands...

Cheers!
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k.a.m. · Posted: Nov 26 2010 Post subject:

I have never held them longer than 3.5hrs but I know I could have gone a lot longer. The same as day_trippr said they are to hot to handle if foiled and wrapped in towels and placed in a warm cooker. As long as the pork stays above 140� your good to go. I think in a restaurant environment holding time is 4hrs. But I could be wrong.
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BBQMAN · Posted: Nov 26 2010 Post subject:

You can hot hold until the temp falls below 140 and THEN you have 4 hours to get it down to room temp and properly chilled.

You can hot hold at 145 indefinetly, or until it tuns to jerky, or turns to dust, whichever comes first...............................

For instance hot soup held hot is good to go until it's not so hot anymore! Razz

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memartha · Joined: 29 Jun 2008 Posts: 18

Thanks so much for the quick responses. That's what I needed to know. I thought it was 3-4 hours but not sure.

HAPPY THANKSGIVING to all!

k.a.m. · Posted: Nov 26 2010 Post subject:

Thank You Mike. Smile

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darylcincy · Posted: Nov 27 2010 Post subject: Re: Holding Time In Cooler/ 8 hours for me!

Spanx · Posted: Nov 27 2010 Post subject:

I held 2 briskets in the cooler yesterday for 6 hours and it was still above the 140 mark. That is the longest I have done yet, it probably could have gone maybe another hour or 2 but but I think 8 hours would be about max.
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Big Tone · Posted: Nov 27 2010 Post subject: Re: Holding Time In Cooler/ 8 hours for me!

BriGreentea · Posted: Nov 27 2010 Post subject:

I was wondering about this because I made pulled pork for a picnic with two butts and had it double wraped in foil with towels in a cooler and went for 2 hours (thought that was too long) and they were steaming hot! I tried to pull it with some disposable gloves and was getting burned. I couldn't believe how much this technique insulates the meat. I know for brisket makes a difference but I think even after taking it out of the cooler is it better to let it air out for a little bit before cutting or slicing?
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Soapm · Posted: Nov 27 2010 Post subject:

If you have a black thermapen, toss it in and it will hold a perfect 175� indefinitely...