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Old 02-10-2014, 02:17 PM   #1
BenBarrBQue
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So, I'm doing a small cook for my buddy's tennis group, and they're planning on eating at 7:00, but my two Boston Butts hit 205 degrees at 2:30. I have a Cambro to use to keep warm and transport, but is there anything wrong with keeping the butts in my oven on the "Keep Warm" setting and switching to the Cambro closer to the time he's picking the food up?

Any advice? Anyone? Bueller? Frye? Anyone? TIA!
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Old 02-10-2014, 02:20 PM   #2
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Depends on how low the oven goes. Too much above 140 and you are still cooking the meat.
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Old 02-10-2014, 02:21 PM   #3
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I would just wrap and put in a cooler or the cambro. Reheat in slow cooker if needed. Pull before serving.
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Old 02-10-2014, 02:22 PM   #4
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The oven has a "Keep Warm" setting (I don't know what temp that is though). The temp of the meat is slowly going down (It's now 203.) That means it's not cooking anymore, right? Isn't this just as good a solution as the Cambro?
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Old 02-10-2014, 02:23 PM   #5
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Quote:
Originally Posted by GoolsbyMD View Post
I would just wrap and put in a cooler or the cambro. Reheat in slow cooker if needed. Pull before serving.
This.

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Old 02-10-2014, 03:18 PM   #6
bacchus99
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I have held butts tightly wrapped in foil in a preheated ice chest for 7 hours and they were still pretty hot. I preheated the cooler with HOT water twice and there was hardly any airspace in the cooler which i used a towel to fill.

Hope that helps.
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Old 02-10-2014, 03:20 PM   #7
THoey1963
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I take the towels I am going to wrap them with and throw them in the drier for about ten minutes. Gets them nice and toasty. Wrap them around the meat and then into a warmed cooler.

Might want to keep a probe in one to make sure you don't drop too low (140?)...
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Old 02-10-2014, 03:28 PM   #8
sliding_billy
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Quote:
Originally Posted by BenBarrBQue View Post
The oven has a "Keep Warm" setting (I don't know what temp that is though). The temp of the meat is slowly going down (It's now 203.) That means it's not cooking anymore, right? Isn't this just as good a solution as the Cambro?
Correct. It is not cooking anymore as is, but putting it in a cambro at that temp or in an oven will start the cooking process again. Let it come down to 150-160 before holding.
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Old 02-10-2014, 07:14 PM   #9
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How'd it turn out?
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