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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-14-2011, 04:30 PM   #1
Oldyote
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Default Pork Shoulder - How Long Can I let it rest

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?
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Unread 05-14-2011, 04:33 PM   #2
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2 maybe 3 hours in a cooler wrapped in a towel...
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Unread 05-14-2011, 05:02 PM   #3
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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.
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Unread 05-14-2011, 05:06 PM   #4
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Quote:
Originally Posted by colonel00 View Post
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.
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Unread 05-14-2011, 07:07 PM   #5
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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.
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Unread 05-14-2011, 07:33 PM   #6
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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!
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Unread 05-14-2011, 08:15 PM   #7
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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.
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Unread 05-14-2011, 09:51 PM   #8
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Quote:
Originally Posted by Jay Bird View Post
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.
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