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Unread 02-23-2005, 10:40 AM   #13
BBQchef33
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Ive held multiple briskets and pork butts in a cooler for 8-10 hours. Always leave the probes in and watch temperature of the top one to make sure they stay above 140 for the duration. A single one will cool down much faster than 3 stacked together. With a good cooler and 3 briskets I think the heat load will hold. At least to go overnight. In the morning if temps are going below 140, hold them in a warm(<180 degrees) oven for a little bit. Get them back top the 150 mark and cooler them again. (or just keep the oven at 140)

IMHO, If you try to cool it down, factor in the 2-3 hours in the danger zone to get it to 40 degrees, and then the hour or 2 it will spend between 40-140 to get it back up on the reheat, i think he'd be beter off just holding at 140, instead of dealing with 5 hours of dropping and climbing internal temps.
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