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memartha
Joined: 29 Jun 2008 Posts: 18
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Posted: Nov 26 2010 Post subject: Holding Time In Cooler |
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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! |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Nov 26 2010 Post subject: |
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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! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Nov 26 2010 Post subject: |
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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. _________________ Always remember slow and steady wins the race.
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
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Posted: Nov 26 2010 Post subject: |
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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!  _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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memartha
Joined: 29 Jun 2008 Posts: 18
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Posted: Nov 26 2010 Post subject: Cooler Time |
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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! |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Nov 26 2010 Post subject: |
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Thank You Mike.  _________________ Always remember slow and steady wins the race.
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darylcincy BBQ Fan

Joined: 24 Nov 2008 Posts: 232 Location: Cincinnati, Ohio
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Posted: Nov 27 2010 Post subject: Re: Holding Time In Cooler/ 8 hours for me! |
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memartha wrote: | 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! |
I've held a brisket and a pork butt together in a cooler double wraped in foil and towels for 8 hours meat was around 200 degrees when I put them in and 8 hours later they was at 145 degrees. If I would have filled the whole cooler up with towels they would have held for a longer time to 145. _________________ DarylCincy
http://www.youtube.com/user/DarylCincy
24x42cc w/24x22fb - Gator Pit of Texas
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Spanx BBQ Fan

Joined: 15 Jun 2009 Posts: 285 Location: Central Louisiana
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Posted: Nov 27 2010 Post subject: |
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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. _________________ Certified grill master of Jacks Old South cooking school (Nov 2009)
Chief Cook of Bourbon Babyback Q'ers (2008-2010)
Chief cook of Spanky's Southern Smokers (2010 to Present) |
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Big Tone BBQ Fan

Joined: 06 Dec 2009 Posts: 118 Location: Ridgeville (Lebanon), SC
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Posted: Nov 27 2010 Post subject: Re: Holding Time In Cooler/ 8 hours for me! |
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darylcincy wrote: | memartha wrote: | 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! |
I've held a brisket and a pork butt together in a cooler double wraped in foil and towels for 8 hours meat was around 200 degrees when I put them in and 8 hours later they was at 145 degrees. If I would have filled the whole cooler up with towels they would have held for a longer time to 145. |
+1
I usually plan cooks starting the day before. Butts and brisket on by noon. Off 12 to 15 hrs later and into a preheated cooler (with heating pad). I have went 8 to 10 hrs and still too hot to pull without gloves. Gives me some time for a little shut eye while holding in the cooler.
I'll wait until the temp gets near 150° while in the cooler, pull/slice, and cover in a pan. Then it's in the oven (150°) until meal time. _________________ Custom Offset
Weber Kettle
Smokey Joe
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BriGreentea BBQ Pro

Joined: 20 May 2010 Posts: 600 Location: FORT WORTH, TX
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Posted: Nov 27 2010 Post subject: |
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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? _________________ Old Country model: flagstone - vertical offset
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Soapm BBQ Super Pro

Joined: 06 Aug 2010 Posts: 2087 Location: Mile High City
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Posted: Nov 27 2010 Post subject: |
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If you have a black thermapen, toss it in and it will hold a perfect 175° indefinitely... |
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