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Unread 11-23-2013, 10:34 AM   #1
BigDog43
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Default How Long will Butt be good in cooler

My BGE was running hotter than expected all night and cooked the butt a few hours faster than I calculated. It reached low 190's this morning about 6am this morning and pulled it. Triple wrapped in tin foil, wrapped in towel and put in cooler. My question, it is for lunch today. Is 5.5-6 hours in the cooler too long for the butt to sit wrapped in the cooler?
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Unread 11-23-2013, 10:42 AM   #2
Diesel Dave
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You should be fine as long as it keeps temps above 135f
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Unread 11-23-2013, 10:45 AM   #3
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That is how I normally do my butts that I make for work. I pull them off around 5:30, wrap them in foil and cooler them with them towels until 11. It works out well and they come out delicious.
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Unread 11-23-2013, 10:45 AM   #4
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I've held butts for 6 hours and they were still too hot to pull by hand.
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Unread 11-23-2013, 10:46 AM   #5
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You'll be totally fine. I've done it as long as 6 hours and it was still really hot and I've heard of 11 hours in the cooler.
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Unread 11-23-2013, 10:47 AM   #6
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Great, thanks everyone. That's what I wanted to hear!
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Unread 11-23-2013, 11:42 AM   #7
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Quote:
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You'll be totally fine. I've done it as long as 6 hours and it was still really hot and I've heard of 11 hours in the cooler.
I have held pork butts for almost 10 hours. Took 4 of them off the smoker, and vent for 15-20mins about 1pmish. Wrapped them in a double layer of foil, put in cooler and filled space with towels. Took 2 of them out at about 5pm and pulled them, left 2 in the cooler. At about 7pm I took another one out and pulled it, it was plenty hot where I had to use my wool gloves w/ nitrile gloves to pull. Took the final one out at the end of the cook out about 11:30pm and pulled it. It was still plenty hot inside when I was pulling it that steam was coming off of it.
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Unread 11-23-2013, 02:01 PM   #8
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If you have to hold it for a long period wouldn't it make more sense not to pull it. Pulling it releases a lot of heat.
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Unread 11-23-2013, 02:21 PM   #9
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When he said "pulled it" I think he means pulled it off the smoker, you need to leave it whole and intact, that is correct.
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Unread 11-23-2013, 07:08 PM   #10
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Quote:
Originally Posted by aawa View Post
I have held pork butts for almost 10 hours. Took 4 of them off the smoker, and vent for 15-20mins about 1pmish. Wrapped them in a double layer of foil, put in cooler and filled space with towels. Took 2 of them out at about 5pm and pulled them, left 2 in the cooler. At about 7pm I took another one out and pulled it, it was plenty hot where I had to use my wool gloves w/ nitrile gloves to pull. Took the final one out at the end of the cook out about 11:30pm and pulled it. It was still plenty hot inside when I was pulling it that steam was coming off of it.
aawa, what is the reason for letting the meat vent for 15-20 min. before wrapping and putting in the cooler?
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Unread 11-23-2013, 07:14 PM   #11
Lake Dogs
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I've had 2 opportunities to take them to 10 hours; both times still hot enough that we had to use gloves to pull 'em.
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Unread 11-23-2013, 07:45 PM   #12
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by pulling them you mean shread them .. ?
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Unread 11-23-2013, 07:48 PM   #13
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Ive done it for 4 hrs. Triple foil, wrapled in 3 towels. Was way too hot to pull by bare hands.
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