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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-21-2009, 10:48 PM   #1
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default Can I wait to pull pork?

I put a few shoulders on the UDS tonight for an over-nighter.

Not knowing exactly when they will be done in the morning, if I have to leave for work before I have time to pull them apart, can they wait in a cooler until I get back? (Or should I refrigerate them whole and then pull?)

Hopefully they're done 5:00ish, but just in case they go slow, would like to know what my options are...

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Old 07-21-2009, 10:52 PM   #2
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Join Date: 02-02-08
Location: Westfield,Ma.

I would refridge them. Cooler might not keep them at a safe temp for the whole day. I have fridged them then slightly reheated to make them pull easier. It is possible to pull cold though.
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Old 07-22-2009, 06:10 AM   #3
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Join Date: 05-29-08
Location: LaFayette, GA

A couple years ago I put 25 butts in a big cooler that were cooked to 145-160. Left them in there for nearly 12 hours. When we pulled them they were falling apart tender. Memorial day weekend this year I put 14 butts in a cooler that were cooked to 170-180 and left them for 8 hours. When we pulled them I probed several with my thermapen and they all were right around 140 internal. I don't know what the "rules" are but these two cooks worked for me and all of the meat was eaten by some happy folks.
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Old 07-22-2009, 06:17 AM   #4
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Join Date: 02-02-08
Location: Westfield,Ma.

I would agree with the last post but I would rather stay on the safe side. What was said was internal temp. was 140 degrees but who knows what the surface temp was. And 140 is the min. temp to keep food safe at. Health dept. says 40 or below and 140 or above. Your call.
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Old 07-22-2009, 06:19 AM   #5
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Join Date: 09-04-08
Location: west babylon new york

I know many guys that wrap them in foil and then towels and cooler them for hours. I don't think you should have any problems
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Old 07-22-2009, 08:26 AM   #6
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL

Pulled off the smoker at 3:30, rested till about 6:00 am.

Got the mother-in-law to come over, she's pulling them now..!

I gotta get get, so no time to post a pic, but thanks for the responses.
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Old 07-22-2009, 08:41 AM   #7
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Join Date: 10-06-08
Location: wading river, ny

if you had a cambro, and it was stuffed, you would be fine.
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Old 07-22-2009, 11:02 AM   #8
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Join Date: 02-05-09
Location: Seattle, WA

Last week I smoked two whole chuck rolls each cut into quarters, plus seven six pound pork butts. As each came off the smoker it went into a foil tub and was loosely tented with foil and let completely cool. Then I crimped the foil tightly and refrigerated them. The next day they went way across town to a kitchen where I met two friends and we put the meat in a 300F oven for about an hour to warm it. Then we took some out and started pulling, and shut the oven off and let the rest coast. It pulls much easier when warm.

This method worked great, and I would do it again.

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Old 07-22-2009, 11:29 AM   #9
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Join Date: 07-11-09
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when i did mine i had to sleep in my living room because it was raining and i had it in the garage and right after it was done i pulled it out and covered it for a hour then pulled it i could tear the bone out of it with two fingers
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Old 07-22-2009, 01:50 PM   #10
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they will hold in a good cooler for up to 12 hours. just take up the dead airspace with towels or newspapers.

preheating the cooler with boiling water also extends the time.
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