So, how long will the butt be resting? Will you do a hot hold, or hold in an insulated cooler?Anybody ever do a long rest on a butt?
I am going to smoke a couple of butts on Saturday and server on Sunday afternoon.
I'm on the fence do I try to do a long rest or put it in the fridge and warm it up on Sunday afternoon
Yeah didn't think about it getting mushy. That's a good pointI'd be worried about getting mushy pulled pork if you try to keep it warm that long.
I was thinking about putting it in a cooler.I've long rested in the oven
I am thinking this is probably the way to go.I would pull it on Saturday.
Probably anywhere from 8-12 hours. After reading some of the posts and thinking about it I think I'll pull it Saturday, put it in the fridge then warm it up.So, how long will the butt be resting? Will you do a hot hold, or hold in an insulated cooler?
I also typically smoke it, rest it, then into a fridge or freezer. I finish it in a crock pot. That seems to be the most reliable for me. What doesn’t get eaten goes into vac seal bags and that gets heated up SV. There is usually a frozen smoked pork butt in the freezer. It’s pretty easy to smoke up extra when the offset gets fired up.
Sounds like the long hold worked for you. I will leave it to the guys that know the food safety numbers to address if those temperatures are safe for that long. I just know it needs to be above 140. It certainly is nice to get some sleep though.I bought an electric smoker just to do long heated holds; I did the first overnight hold of pork butts this week as a test. I did a hot and fast smoke on my insulated gravity feed smoker (275° for about 9 hours), wrapped them in foil, and then put them in the electric smoker for about 23 hours. I monitored the temperature in between the shelves holding the butts (the temperature in this smoker tends to be higher on the each night shelf) and it swung between approximately 147° and 165°.
One butt was for my sister and one was for me; we both agreed that the butts were pretty much the same taste- and texture-wise as we remembered my earlier butts that had a more conventional 2-4 hour cooler hold.
My goal this long hold is to be able to smoke butts and briskets overnight so I can smoke them one day and serve them the next day so I can get a good night's sleep before the event and not be so exhausted, without having the additional steps of packaging, refrigerating, and reheating the meat. I tested the same process a while back with a brisket and it seemed like the brisket was improved by the long hold; my hope was that I could do the long hold with minimal impact to the taste and texture and think this week work!