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New to smoking

post #1 of 7
Thread Starter 
Hi, I have a ole hickory smoker convection cooker so far I have smoked Boston butts in it. I have always smoked for 10 hours pulled the pork out of the smoker allowed them to cool at room temperature for 45 minutes then tented them with foil put them in the refrigerator to cool over night then put them in the oven to bring them back up to temp and then pulled them. My question is, would it be safe if I leave the fully cooked pork in the smoker over night with the heat off but the doors sealed and pulled them in the morning?I have never done this but I assume that after sitting over night the temp would get down to about 90-100.
post #2 of 7

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  Better check safe holding temps. and internal temp of meat, be ashamed to go to all that trouble and not be able to eat it. Also it would depend when your temp in the smoker actually starts to drop and how long it sat at that low temp. I would try to keep the temp up. Not to say I have never had mine go out, of course a few times I caught it and got it going again and one time I threw away 2 briskets, lesson learned


post #3 of 7
Thread Starter 
Thank You.
post #4 of 7
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #5 of 7

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #6 of 7

Welcome to the forums!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.


I wouldn't leave a piece of meat in a cool smoker overnight myself.  I usually pull my pork butts the same day I cook them, then store in the fridge in something airtight until the day I am serving it, pour a little apple juice or the drippings I saved off the butt, then cover with foil and reheat.  This method always works great for me...although there are many other tried and true storage and reheating methods.



post #7 of 7

Hello and welcome to SMF!

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