Butts, how long can you hold em.

Pa_BBQ · 12-23-2010, 01:12 PM

I provide pulled pork for our extended family dinner on Christmas Eve, last year was the first year and it went over great.

This year I have to travel 1 1/2 hour to where we have dinner so have to somehow plan this cook correctly.

I have a cryovac of butts from sams (14 lbs) and I usually plan 10-12 hours for the cook and I know its done when its done.

I do not want to have the main corse late, so trying to figure out when to start them.
I have held them in a cooler with foil and towels for a couple hours in the past.

How long can they actually be held like that, once I get there I will put it in a slow cooker to hold until serving.

rooftop bbq · 12-23-2010, 01:20 PM

I did a catering job for a church lunch we pulled them out of the smoke around 10am and ate around 1. we had a couple extras butts that I left in the cooler. When i Got home around 6 I pulled them and they were still too hot to handle. I would pick a cooler or cambro over the slow cooker.

bigabyte · 12-23-2010, 01:23 PM

I have held meat for 6 hours with no problems at all when put in a pre-warmed cooler, wrapped up in towels/blankets/whatever, and even put in a couple 2-liter bottles filled with scalding hot water to add extra hot mass. The meat was still hot to the touch and difficult to pull without burning my hands 6 hours later. It was like it had just come out of the cooker just several minutes before. That's the longest I have held anything though.

jonboy · 12-23-2010, 01:31 PM

A cambro is a nice thing to have for traveling/holding food.
You can cook and hold for several hours. I am not sure if there is a max time limit using them.(Maybe someone with more experience could add their opinions.) By adding a little moisture your product should stay hot for hours.
A cooler will do the same thing but it may be a little messier.

jon

Gowan · 12-23-2010, 01:47 PM

Wrap whole, hot foiled butts in some old towels and stash them in a good quality cooler (like a Coleman Extreme). They'll stay hot all day, to the point the steam will roll off when you crack them.

Pa_BBQ · 12-23-2010, 03:41 PM

Thanks guys.

Mitch · 12-23-2010, 05:33 PM

+1 on what civil war said. I've coolered for 6 hours

Mitch · 12-23-2010, 05:34 PM

+1 on what civil war said. I've coolered for 6 hours and they were still at 160°

12-23-2010, 01:12 PM	#1
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Butts, how long can you hold em. I provide pulled pork for our extended family dinner on Christmas Eve, last year was the first year and it went over great. This year I have to travel 1 1/2 hour to where we have dinner so have to somehow plan this cook correctly. I have a cryovac of butts from sams (14 lbs) and I usually plan 10-12 hours for the cook and I know its done when its done. I do not want to have the main corse late, so trying to figure out when to start them. I have held them in a cooler with foil and towels for a couple hours in the past. How long can they actually be held like that, once I get there I will put it in a slow cooker to hold until serving. __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

12-23-2010, 01:23 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I have held meat for 6 hours with no problems at all when put in a pre-warmed cooler, wrapped up in towels/blankets/whatever, and even put in a couple 2-liter bottles filled with scalding hot water to add extra hot mass. The meat was still hot to the touch and difficult to pull without burning my hands 6 hours later. It was like it had just come out of the cooker just several minutes before. That's the longest I have held anything though. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-23-2010, 03:41 PM	#6
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Thanks guys. __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

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12-23-2010, 01:20 PM	#2
rooftop bbq On the road to being a farker Join Date: 05-17-10 Location: menifee ca	I did a catering job for a church lunch we pulled them out of the smoke around 10am and ate around 1. we had a couple extras butts that I left in the cooler. When i Got home around 6 I pulled them and they were still too hot to handle. I would pick a cooler or cambro over the slow cooker.

12-23-2010, 01:31 PM	#4
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	A cambro is a nice thing to have for traveling/holding food. You can cook and hold for several hours. I am not sure if there is a max time limit using them.(Maybe someone with more experience could add their opinions.) By adding a little moisture your product should stay hot for hours. A cooler will do the same thing but it may be a little messier. jon

12-23-2010, 01:47 PM	#5
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	Wrap whole, hot foiled butts in some old towels and stash them in a good quality cooler (like a Coleman Extreme). They'll stay hot all day, to the point the steam will roll off when you crack them.

12-23-2010, 05:33 PM	#7
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	+1 on what civil war said. I've coolered for 6 hours

12-23-2010, 05:34 PM	#8
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	+1 on what civil war said. I've coolered for 6 hours and they were still at 160°