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The cooler?

post #1 of 11
Thread Starter 
Hi, just wondering. I am smoking my first pork butt and I have read that one method is to pull it, wrap it and then grow it in a cooler? Can I just wrap it in double foil and then throw it in the oven? And let it rest in there? Of course the oven will be off.

Thanks
post #2 of 11

Yep if you have a good seal on your oven you should be fine.

post #3 of 11
Usually it's wrap the whole muscle in foil, then a old towel and then in the cooler which allows the juices to reabsorb back into the meat for even more deliciousness. The microwave is also a very good spot to stash a wrapped butt.....gets nice and snuggly in there.....HTH, Willie
post #4 of 11
Thread Starter 
Okay, so it's the seal that is important. To keep the heat in, I'm gathering.
Makes sense.
One more question, what's the purpose of the towel when wrapping?

Thanks for the quick reply by the way.
post #5 of 11
Thread Starter 
Microwave! I believe that is the winner!
post #6 of 11

Won't cool off as fast and re distributes juices better, only way to go IMHO. good luck and let us know how it goes for you 

 

A full smoker is a happy smoker

 

DS

post #7 of 11
Can someone tell me how long you can leave the butt in the cooler before pulling? Will it hold temperature for several hours, or should you only rest an hour then pull?
post #8 of 11
Quote:
Originally Posted by BWORTHY View Post

Can someone tell me how long you can leave the butt in the cooler before pulling? Will it hold temperature for several hours, or should you only rest an hour then pull?

 



For hours, easily 3-4, depending on the size of it. I'd say one hour is about the minimum IMO.....Willie
post #9 of 11
Thanks Chef! 👍
post #10 of 11

Get ready when you open that cooler, OH YUMMY!!!! The smell is astounding :drool

 

A full smoker is a happy smoker

 

DS

post #11 of 11

I've been known to use an old Iron stew pot with a tight fitting lid if  the lid isn't tight wrap the seam with tinfoil .

Stick it  in the oven on warm to hold hog butts for up to 6 to 10 hours..............I just add a cup or two of peach and apple juice and a touch of your favorite rub mixed in.

 

Don't do this if you like crunchy bark !

No one ever would guess that the Hog Butt has been held for 6 to 10 hours.

If you have a rack to toss under the hog even better yet !

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