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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 03-02-2013, 11:45 AM   #1
Toney Marconi
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Default 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.
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Unread 03-02-2013, 11:48 AM   #2
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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).
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Unread 03-02-2013, 11:50 AM   #3
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I've rested 5-6 hours and it was still too hot to pull by hand.
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Unread 03-02-2013, 11:52 AM   #4
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Quote:
Originally Posted by Biggen View Post
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.
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Unread 03-02-2013, 12:09 PM   #5
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Originally Posted by Toney Marconi View Post
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?
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Unread 03-02-2013, 12:11 PM   #6
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Hummm. So how did you determine it was done?
She probed like buttah!
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Unread 03-02-2013, 12:13 PM   #7
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She probed like buttah!
Right answer. Then I wonder why not much bark? Oh well, I bet it tastes great.
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Unread 03-02-2013, 12:16 PM   #8
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Below 140°F is the danger zone. As long as it stays above that you're OK.
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Unread 03-02-2013, 12:23 PM   #9
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Originally Posted by HeSmellsLikeSmoke View Post
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.
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Unread 03-02-2013, 12:27 PM   #10
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What's probed mean??? sorry
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Unread 03-02-2013, 12:30 PM   #11
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What's probed mean??? sorry
Sticking the temperature probe in the meat. When you feel no resistance, the Butt is done.
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Unread 03-02-2013, 12:31 PM   #12
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Quote:
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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.
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Unread 03-02-2013, 12:34 PM   #13
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next question: what should your internal temp be for a butt before pulling it?
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Unread 03-02-2013, 12:36 PM   #14
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next question: what should your internal temp be for a butt before pulling it?
You should start probing around 200 degrees.
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Unread 03-02-2013, 01:25 PM   #15
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Quote:
Originally Posted by HankB View Post
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.
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