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A question on food prep timing

post #1 of 8
Thread Starter 

I am smoking 2 butts tomorrow for lunch on Sunday at around 1.  My son is being baptized Sunday morning.  So I am planning on getting the butts on by noon on Saturday I hope, I don't foil...they can go as long as they need as long as they are done by 9am on Sunday!  Im figuring about 16 hours is about normal for 9-10 pounders for me.  Now as to the question:

 

If they finish sometime around 4am as planned I plan to just rest until morning.  Around 9 I would pull them and either into an electric roaster or foil pans.  Which would be best to keep moist?  I was thinking foil pans with the drippings tightly sealed and in the oven on 200 until we eat?  Or would a roaster be the better option?  Seems like I would get a better seal with the foil pans.  I am worried as it could be up to 4 hours staying warm.  I could leave resting in cooler until closer to 10 but I don't know how long I can keep them in the cooler and they wills tay hot.  I have never rested for more than 4 hours or so. 

 

Opinions?

post #2 of 8

I have rested them in a cooler for up to 6 hours and they are still really hot. I usually leave the probe thermo in mine while they are in the cooler to make sure they stay over 140 degrees. When I have a long rest I preheat the cooler with simmering water. You could also put a heating pad or electric blanket in the cooler to add a little extra heat. 

post #3 of 8

Yup you can hold them hot in the towel filled cooler for a good 6+ hrs., but if you are going to do that make sure you pull them off the smoker with an internal temp of 190 instead of 200. Otherwise they can get a bit of a mushy texture from the long rest before shredding.

post #4 of 8
Thread Starter 
Ok update. Bit of an issue. These things are almost done at 11pm. Never had butts go this quick. Smoker ran a bit hot for a while but only 275 for a few hours early. But now I don't know what to do. Going to take them off smoker now and into cooler. Plan to rest till 5 and see what the it is. But then what do I do until lunch at 1 tomorrow. That's a long way away. If I rest till 5 can I put them in a 150 oven until lunch then shred? Help me out!
post #5 of 8
Thread Starter 
Well I just moved the probes. The one looks more like it. It dropped to 174. Probably in the stall. The other is still showing 187 but it's not real tender. Going to let them ride and see what happens
post #6 of 8

How did they turn out?

post #7 of 8
Thread Starter 
They turned out ok. Not as good as normal. The hogs were just butchered on Friday locally. I wonder if they got done so fast due to being so fresh. I ended up bringing them in to the oven so I could lower the temp a bit at 1am and put them in a 205 oven and they were both 195 at about 4am. Cooler until noon. Still had a 155+ IT. It was a bit drier than normal. Everyone complimented it so I'm probably my harshest critic. But I take pride in my pork as I feel I have mastered it. But the speed these things cooked threw me way off.
post #8 of 8
Quote:
Originally Posted by HDsmoke View Post

They turned out ok. Not as good as normal. The hogs were just butchered on Friday locally. I wonder if they got done so fast due to being so fresh. I ended up bringing them in to the oven so I could lower the temp a bit at 1am and put them in a 205 oven and they were both 195 at about 4am. Cooler until noon. Still had a 155+ IT. It was a bit drier than normal. Everyone complimented it so I'm probably my harshest critic. But I take pride in my pork as I feel I have mastered it. But the speed these things cooked threw me way off.

the fresh meat could have been the problem but I have never cooked that fresh of pork to know for sure. I know that fresh meat (within days of butchering) does have a lot of moisture in it compared to aged meat and that extra moisture could throw everything off. 

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