keep it hot

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Fire Starter
Original poster
May 1, 2006
Dubuque, Iowa
:oops: Can anyone tell me how I can keep the meat hot such as brisket, ribs,or loins until party time I heard something about wrapping in foil and towel but do not know how to go about it exactly, and how long can you keep it, I would realy appreciate it.

Daveyhunter :D

Pretty straight forward...

I'll use a boston butt as an example. I normally pull it at 195 degrees. I then wrap it twice in heavy duty aluminum foil. I then use a towl and wrap it again. I then place it, with the open end of the towl wrap facing down, in a cooler. I let it sit normally from one to four hours. The cooler needs to be a nice one that is pretty air tight.

If it is the next day I reheat using a crock pot set on medium with a little apple cider vinegar and water in the bottom. I shoot for a 50/50 ratio and only put in maybe an inch worth.


Another good tip to add to what Brian said is to pre-heat the cooler. You can do this by swishing some hot water in it just before you put in the meat. We use a little igloo cooler, of course the more meat your holding the bigger the cooler you'll need. This works great and we've held meat safely up to four hours this way.

Expanding on what Reflect has posted, I place an old moving blanket in the bottom of my cooler and then place my aluminum wrapped smoked items in a hotel pan and place the whole thing on top of the blanket. I keep the food probe of my digital thermo in the meat and fill the empty space with old pillows/blankets. With my thermo remote I can still monitor the food temps. I've had food in a cooler this way several hours and still had the meat temp. at or above 140 degrees at serving time. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.