Pork Shoulder - How Long Can I let it rest

Oldyote · May 14, 2011

I'm about 15 hours into a shoulder smoke and I'd guess maybe around an hour left before it hits 200. We are waiting for a friend to arrive. I'm wondering how long can I let it rest before I should pull it, and should I put it in a cooler while I'm waiting?

mcoupe · May 14, 2011

2 maybe 3 hours in a cooler wrapped in a towel...

colonel00 · May 14, 2011

Double wrap in HD foil and then place in a cooler. Many people wrap in old towels. Personally, I use a moving blanket to take up the extra space in the cooler. Some also preheat the cooler with boiling water. I have never had to do this though. Also, I have let pork rest for 5-6 hours before and it is still too hot to handle when I took it out.

Kevin · May 14, 2011

colonel00 said:
Double wrap in HD foil and then place in a cooler. Many people wrap in old towels. Personally, I use a moving blanket to take up the extra space in the cooler. Some also preheat the cooler with boiling water. I have never had to do this though. Also, I have let pork rest for 5-6 hours before and it is still too hot to handle when I took it out.

I agree. I've let it rest 5 hours and it was still too hot to handle.

MS2SB · May 14, 2011

I like to wrap in a couple layers of saran and then into a small cooler and cover with some old towels. It will hold this way for a good 4-5 hours.

Wampus · May 14, 2011

A good cooler will hold for a LOOOOOOOONG time.
Last year, I helped out at chambersuac's charity cook and we had a coffin cooler FULL of butts (24 total) and after a good 7 hours, the ones that were still left were still showing 160-170 on the thermopen.

No worries man. Cooler that sucka!

Jay Bird · May 14, 2011

I have used one of those Omaha Steak coolers. Double foil, wrap in old towels. With a late smoke finish have left it overnight & still plenty hot in the AM. With dry ice those coolers keep meat frozen for days. Also works the other way, keeping things hot.

Harbormaster · May 14, 2011

Jay Bird said:
I have used one of those Omaha Steak coolers. Double foil, wrap in old towels. With a late smoke finish have left it overnight & still plenty hot in the AM. With dry ice those coolers keep meat frozen for days. Also works the other way, keeping things hot.

DING DING DING!!!

I forgot a couple of butts in one for over 8 hours. Still too hot to handle when I took them out.

Pork Shoulder - How Long Can I let it rest

Oldyote

is Blowin Smoke!

mcoupe

Knows what a fatty is.

colonel00

Quintessential Chatty Farker

Kevin

Quintessential Chatty Farker

MS2SB

is Blowin Smoke!

Wampus

somebody shut me the fark up.

Jay Bird

is one Smokin' Farker

Harbormaster

somebody shut me the fark up.

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