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resting a pork butt

post #1 of 11
Thread Starter 

I've got my first pork butt smoking away as we speak. after its done cooking and I wrap it up in foil and towels and put it in the cooler its going to be around 2 or 3 in the morning. Will it be ok to let it rest for 6-7 hours while I get some sleep?

post #2 of 11
Yup
post #3 of 11
That seem like a long time to keep the temp in the safe zone. Once your meat goes under certain temps the bacteria can grow very rapidly. You want to keep it above 140 IIRC. How big is the butt it could stay hot enough or you could just reheat it. Are you sure it will be done that early? You could turn the heat down and possibly stretch out the cooking time if needed. I start butts at midnight generally and sleep all nite but I'm comfortable doing so with my cooker and maverick therm.
post #4 of 11
I have had them keep warm for 8 hours.

Wrap in foil and alot of towels then in a cooler
post #5 of 11
I'm not surprised just worried if it's to small a butt it may not stay hot enough. I've been using old pillows to take up extra space in my cooler.
post #6 of 11
Thread Starter 

its about a 5.5 lb. butt. Got my ivation (maveric) that i've been sitting here watching. Its been on for about 5 1/2 hrs. now at a varying temp of 240-250 and its sitting on 162, been at 162 for bout an hour now.  Don't plan on pulling it until it  reaches at least 200, preferably 205. So what some are saying is even if it reaches temp and i let it sit for a good while there's still a chance it could be "unsafe"?? 

post #7 of 11

You've reached the stall.  It could be there for quite a while and then will slowly start climbing again.  I would guess you've got another 4 hours of smoking at those temps before reaching 205.  If you lower the smoker to 225, you could probably get a good nights sleep before hitting your target temp.  I've wrapped and rested butts for over four hours and they were still too hot to pull by hand.. 

 

Mike

post #8 of 11
Quote:
Originally Posted by b-one View Post

That seem like a long time to keep the temp in the safe zone. Once your meat goes under certain temps the bacteria can grow very rapidly. You want to keep it above 140 IIRC. How big is the butt it could stay hot enough or you could just reheat it. Are you sure it will be done that early? You could turn the heat down and possibly stretch out the cooking time if needed. I start butts at midnight generally and sleep all nite but I'm comfortable doing so with my cooker and maverick therm.

 

Question...The surface of the Butt is 225°+, all Bacteria are long dead. It is double wrapped tightly in Foil, no leaks, and Towels. It is in a Clean Cooler that has not been opened while the OP Sleeps. Let's say some 6-8 hours later the temp of the meat has dropped to below 140°F...What Bacteria is going to start growing rapidly?

 

Now being more serious...Yes, there is a remote possibility that some Spores have survived all that heat during a long cook Butt, they also need low Salt/Sugar Moisture as both bind up available water and Smoke is Antiseptic. Additionally, any newbie bacteria need temps in the 90 to 100° range to grow quickly.The Butt would have to be in that Cooler maybe 15 hours for this to happen, including no Rub or Smoke on the meat. 

 

There is really nothing to worry about even if the OP over sleeps and the Butt does drop below 140°F. I'm not trying to be a Wise-Guy, just pointing out the facts. The recommendation of staying above 140° is to keep folks from leaving cooked food on the Counter, exposed, for many hours...JJ

post #9 of 11
Quote:
Originally Posted by Chef JimmyJ View Post

Quote:
Originally Posted by b-one View Post

That seem like a long time to keep the temp in the safe zone. Once your meat goes under certain temps the bacteria can grow very rapidly. You want to keep it above 140 IIRC. How big is the butt it could stay hot enough or you could just reheat it. Are you sure it will be done that early? You could turn the heat down and possibly stretch out the cooking time if needed. I start butts at midnight generally and sleep all nite but I'm comfortable doing so with my cooker and maverick therm.

Question...The surface of the Butt is 225°+, all Bacteria are long dead. It is double wrapped tightly in Foil, no leaks, and Towels. It is in a Clean Cooler that has not been opened while the OP Sleeps. Let's say some 6-8 hours later the temp of the meat has dropped to below 140°F...What Bacteria is going to start growing rapidly?

Now being more serious...Yes, there is a remote possibility that some Spores have survived all that heat during a long cook Butt, they also need low Salt/Sugar Moisture as both bind up available water and Smoke is Antiseptic. Additionally, any newbie bacteria need temps in the 90 to 100° range to grow quickly.The Butt would have to be in that Cooler maybe 15 hours for this to happen, including no Rub or Smoke on the meat. 

There is really nothing to worry about even if the OP over sleeps and the Butt does drop below 140°F. I'm not trying to be a Wise-Guy, just pointing out the facts. The recommendation of staying above 140° is to keep folks from leaving cooked food on the Counter, exposed, for many hours...JJ

Hey I said IIRC! Thanks for clearing things up JJ!
post #10 of 11
Quote:
Originally Posted by b-one View Post


Hey I said IIRC! Thanks for clearing things up JJ!

huh.gif...I'm and OLD GUY...I just now, had to ask my Daughter what IIRC meant...:icon_lol:  It's no problem. There is TONS of info here and it is easy to remember the frequent posts to, keep hot food above 140,  but forget the info on why. I have taught hundreds of Culinary Students and got in the habit of giving detailed examples and scenarios, rather than say, " This is how it is...Remember it! "...I meant no offense...JJ


Edited by Chef JimmyJ - 9/13/15 at 1:07pm
post #11 of 11
Quote:
Originally Posted by Chef JimmyJ View Post

Quote:
Originally Posted by b-one View Post

Hey I said IIRC! Thanks for clearing things up JJ!
huh.gif ...I'm and OLD GUY...I just now, had to ask my Daughter what IIRC meant...icon_lol.gif   It's no problem. There is TONS of info here and it is easy to remember the frequent posts to, keep hot food above 140,  but forget the info on why. I have taught hundreds of Culinary Students and got in the habit of giving detailed examples and scenarios, rather than say, " This is how it is...Remember it! "...I meant no offense...JJ

None taken sir!icon14.gif
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