Pork Butt Cooler Time?

Discussion in 'Pork' started by prov1, Jan 16, 2010.

  1. prov1

    prov1 Smoke Blower

    I am at about 160 degrees, 10:00pmEST......I would like to double wrap my pork butts and then catch a little shut eye......wake up when temp reaches 195 degrees, wrap them in towels and throw in the cooler....
    I normally leave them in the cooler for about an hour and have left them in for about 2 hours a few times. Can anyone tell me what you would consider the "longest" you would recommend leaving them in the cooler?[​IMG]
     
  2. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've left them in the cooler for 4 hours and they were hot enough to burn you when I took them out.
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    The longest I've gone was 4 hours and even then the butt was still too hot to pull without first gloving up. However your mileage my vary depending on how well you wrap the meat and how well the cooler seals.
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Pig- great minds are thinking alike!!
     
  5. prov1

    prov1 Smoke Blower

    Thanks......I wrap them well and the cooler seals up tight so I think I can throw them in and get 4 hours of sleep before pulling them![​IMG]
     
  6. rio_grande

    rio_grande Smoking Fanatic

    I have gone as long as 6 hr because they got done early, steam was rolling out when I pulled them. As long as they don't sit below 140 for a period microbes are not an issue.
     
  7. b8h8r

    b8h8r Smoke Blower

    What they all said.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If you know that you are going to leave it in the cooler for alonger then usual time I make sure that the cooler is packed as tightly as you can and then it will last up to as long as 6 hours and it was at alittle under 140. But to be safe you might want to keep a thermo meter in the meat so it would get you into the danger zone.
     
  9. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I'm sure you have already done what your going to do but for future reference...you can always pre-heat your cooler with HOT water if you think your going to need to leave it in there awhile. Like all others my meat always comes out to hot to touch, I also tend to pack a towel around the topside of the (foiled) meat as well.
     

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