Question about cooking then transporting

[Georgia Smoke]

Hello All!

I haven't done many cooks at all that were not served to eat at that same general time.

Tomorrow evening I will be smoking a pork loin to serve at work the following day at approximately 11:30 am. Will the meat be ok if I take it off the smoker, seal it and stick it in a cooler (not on ice) until the following day and serve it? If not, what needs to be done?

facts: 12-14 lb pork loin...cook will be done about 8pm on 11/19...needs to be served at 11:30am on 11/20.

Thanks in advance!!

 

[Georgiaboy98]

Is there some reason you couldn't smoke it the same morning? I've done pulled pork for lunch at work lots of times you just have to start at 4 am. I know a loin won't take that long.

 

[Georgia Smoke]

That was my original plan (morning cook) but we are a little too busy for me to be out of the office that morning.

 

[Georgiaboy98]

Ok, I have kept a Boston butt wrapped and in a cooler for 8 hours and it was great. But I'm not sure if a loin might dry out.

 

[defib]

My opinion

Smoke it tonight, rest it, then chill it in the fridge. Warm it in a crock pot at work. Less chance of food born illness.

 

[Shagdog]

A loin is going to be impossible to do that with. You only want to cook it to 140-145 in the first place, so holding it there for 15 hours really isn't going to happen unless its in a warmer or low temp oven. If you must cook it the night before, I would definitely chill it afterward.

What do you have to work with where you are serving this? How can you reheat it? I would assume a microwave, anything else? Is there an oven? Stovetop?

 

[Jason TQ]

Smoke it tonight, rest it, then chill it in the fridge. Warm it in a crock pot at work. Less chance of food born illness.

If you have to cook it the night before and reheat this is a solid idea. I wouldn't hold a loin that long as too many bad things can happen. I'd probably get up really early and cook it.

 

[landarc]

I also agree, there isn't enough heat in a loin once cooked to hold it that long. I would, chill and rewarm at work. It isn't practical to hold a loin that long, even if you have professional equipment.

 

[Georgiaboy98]

How did the loin turn out? What did you end up doing?