Pork shoulder ending late tonight. Food safety questions on finish/rest period

[spohnat]

Costco had pork shoulder for $1.99 a lb. So I bought a 14lb that was two pieces. smoked one and froze the other half. Using the mes and amazen tray/tubes, Katz mustard rub and Jeff's rub. Wrapped at 11.5 hours in butcher paper that was put back into the MES at 275. Currently at 166 and 175 between the two probes (post stall). I know this wont finish until late tonight. What are my options on finishing while staying safe.

How long can one put a wrapped shoulder in a cooler with blankets? Could i pull, go to bed and shred tomorrow AM.
If it takes its sweet time, any harm in turning the temp down to 210 and lettting it go all night (beyond wasting energy).
Would I be better to use oven to finish at higher temp or do overnight. crock pot overnight is another option. dutch oven cast iron. etc

The good news is I will have pulled pork for breakfast. I also smoked some shrimp today that we had for dinner. Pics below with one of the furry helpers.

Thank you

 

[DougE]

How long can one put a wrapped shoulder in a cooler with blankets?

If insulated well, more than long enough to catch a good nap.

 

[Sven Svensson]

There’s a lot of options and obviously you know what those are. I have done the towel in cooler trick many times. I have even wrapped a couple more towels around the outside of the cooler for an overnight rest. I’ll wake up early, to the smell of BBQ pork shoulder, and it’s been the perfect pulling temp. I suppose it all depends on your cooler. I use a small one that only fits 2 shoulders/butts if I cut them up in a couple chunks.

 

[spohnat]

Holding Meat and other Foods above 140°F (60°C)

The question of keeping meat hot for X number of Hours comes up frequently. They get a variety of answers like " 5 to 6 hours, wrapped in a Cooler and it will still be Hot.." Or, " Put it in the Oven on Low, 150 to 170°F, and you'll be fine..." And at least one member that has been here and...

www.smokingmeatforums.com

I see Chef Jimmy (RIP) already answered that I can leave this wrapped in the cooler w towels overnight. Gues my question is if I transfer to the oven now, how much higher can i go via the oven w/o hurting the meat.

 

[DougE]

I normally run my smoker at 275-280* for butts, so I really wouldn't have any issue with foiling and pushing up over 300* to finish in the oven. You really have to work at it to mess pulled pork up.

 

[mmckinney331]

This may be a stupid question but when you talk about wrapping it and resting in cooler, what are you wrapping the meat in?

 

[DougE]

This may be a stupid question but when you talk about wrapping it and resting in cooler, what are you wrapping the meat in?

Old towels for insulation.

 

[mmckinney331]

Thanks Doug. Wasn't sure if they meant butcher paper.

 

[DougE]

Thanks Doug. Wasn't sure if they meant butcher paper.

I wrap in foil, or put in a foil pan covered with foil, into the cooler with towels packed around it. It will still be hot enough to burn you after several hours.

 

[mmckinney331]

I wrap in foil, or put in a foil pan covered with foil, into the cooler with towels packed around it. It will still be hot enough to burn you after several hours.

Thanks. I like that idea/way better.

 

[spohnat]

I prefer butcher paper as it helps retain the bark on smoked meat. Tinfoil has also been used but can remove some of the bark when unwrapping. I wrap it a couple of times with whatever I use (as some juice always leaks). Then in towels. The towels are to help fill the cooler and retain the heat. you will lose heat more quickly if you put a wrapped meat in an empty cooler. The more you fill the cooler, the more the heat retention stays.

 

[mmckinney331]

Thanks for the tips! 11 hours in and she’s sitting at 189.

How in the hell did the one guy cook his in 7 hours?!?!?

 

[spohnat]

low and slow is the answer 99% of the time (poultry is the exception) and gives you the best bark. you'll see with the cooler treatment, your meat stays hot for a long time. I am team make it a day ahead and store vs trying to time it for say a party.