Resting in Peace

Toney Marconi · 03-02-2013, 11:45 AM

My Butt came off the smoker way earlier than I anticipated. It is triple wrapped in foil and resting with a towel in a well insulated cooler. How long is it safe to leave it here? I don't plan on eating for another five hours.

Biggen · 03-02-2013, 11:48 AM

Did you snap a pic? I want to see the finished product!

You are about ~2 hours ahead of me. My 8lb'er is still in the WSM. I plan on resting it for at least 3 hours (or more if it comes off earlier).

Smoking Westy · 03-02-2013, 11:50 AM

I've rested 5-6 hours and it was still too hot to pull by hand.

Toney Marconi · 03-02-2013, 11:52 AM

Quote:

Originally Posted by Biggen

Did you snap a pic? I want to see the finished product!

You are about ~2 hours ahead of me. My 8lb'er is still in the WSM. I plan on resting it for at least 3 hours (or more if it comes off earlier).

I'll get a pic before I pull it. It wasn't very impressive though. It cooked too fast to even get a decent bark.

HeSmellsLikeSmoke · 03-02-2013, 12:09 PM

Quote:

Originally Posted by Toney Marconi

I'll get a pic before I pull it. It wasn't very impressive though. It cooked too fast to even get a decent bark.

Hummm. So how did you determine it was done?

Toney Marconi · 03-02-2013, 12:11 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Hummm. So how did you determine it was done?

She probed like buttah!

HeSmellsLikeSmoke · 03-02-2013, 12:13 PM

Quote:

Originally Posted by Toney Marconi

She probed like buttah!

Right answer.

Then I wonder why not much bark? Oh well, I bet it tastes great.

HankB · 03-02-2013, 12:16 PM

Below 140°F is the danger zone. As long as it stays above that you're OK.

Toney Marconi · 03-02-2013, 12:23 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Right answer.

Then I wonder why not much bark? Oh well, I bet it tastes great.

1) It was that really weird Butt I posted about earlier ( http://www.bbq-brethren.com/forum/sh...d.php?t=155107 )
2) I'm trying to cook it on my tabletop micro-UDS

Could be either or could be just one of those things.

JandJbuidasmoker · 03-02-2013, 12:27 PM

What's probed mean??? sorry

Toney Marconi · 03-02-2013, 12:30 PM

Quote:

Originally Posted by JandJbuidasmoker

What's probed mean??? sorry

Sticking the temperature probe in the meat. When you feel no resistance, the Butt is done.

Bluesman · 03-02-2013, 12:31 PM

Quote:

Originally Posted by JandJbuidasmoker

What's probed mean??? sorry

Probe Tender (def) as defined here: Meat is complete when a wooden skewer slides in and out of the Butt and or Chuckie, or Brisket smooth, easy like a hot knife through Buttah all over.

JandJbuidasmoker · 03-02-2013, 12:34 PM

next question: what should your internal temp be for a butt before pulling it?

Toney Marconi · 03-02-2013, 12:36 PM

Quote:

Originally Posted by JandJbuidasmoker

next question: what should your internal temp be for a butt before pulling it?

You should start probing around 200 degrees.

Toney Marconi · 03-02-2013, 01:25 PM

Quote:

Originally Posted by HankB

Below 140°F is the danger zone. As long as it stays above that you're OK.

So the only real way to keep it out of the danger zone then would be to eat it above 140 degrees. Even if I put it in the fridge, it's gotta get from 141 down to 45 or whatever the fridge is set on, still putting it in the danger zone for a while.

03-02-2013, 11:45 AM	#1
Toney Marconi Full Fledged Farker Join Date: 11-26-12 Location: Richmond, VA	Resting in Peace My Butt came off the smoker way earlier than I anticipated. It is triple wrapped in foil and resting with a towel in a well insulated cooler. How long is it safe to leave it here? I don't plan on eating for another five hours.

03-02-2013, 11:50 AM	#3
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	I've rested 5-6 hours and it was still too hot to pull by hand. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

03-02-2013, 12:16 PM	#8
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	Below 140°F is the danger zone. As long as it stays above that you're OK. __________________ Weber Crazy

03-02-2013, 11:48 AM	#2
Biggen Got Wood. Join Date: 02-10-13 Location: Panama City Beach, FL	Did you snap a pic? I want to see the finished product! You are about ~2 hours ahead of me. My 8lb'er is still in the WSM. I plan on resting it for at least 3 hours (or more if it comes off earlier).

03-02-2013, 12:27 PM	#10
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana	What's probed mean??? sorry

03-02-2013, 12:34 PM	#13
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana	next question: what should your internal temp be for a butt before pulling it?