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How long can I FTC a pork butt?

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DIAD
DIAD Posts: 187
in EggHead Forum
I did an 8lb pork butt overnight.  Put it on at 9:30pm, 260 grate and it was 200 degrees at 7:45am.  I plan on serving it at 2pm.  Currently resting FTC, but wondering how long that I can safely keep it in the cooler?  Is 6 hours to long?  If so, what should I do?

Thank you!
Chester, MD
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited May 2014
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    6 hours is getting pretty close to the limit but can be doable. It all depends on how well insulated your cooler is. Did you pre-warm the cooler and towels?

    Did you happen to leave your temp probe in the meat so that you can monitor the temp?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Hi54putty
    Hi54putty Posts: 1,873
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    6 hours is as long as I have gone.
    XL,L,S 
    Winston-Salem, NC 
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  • DIAD
    DIAD Posts: 187
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    @TexanOfTheNorth -No, I didn't do any of that.  I pulled the probe and just used towels out of the closet and a cooler out of the garage.  It is a tiny cooler that couldn't fit anything else in it if that matters.  I suppose that I could pull it around noon and put it in a crock pot on low.

    Has anyone tried this?  Don't want it to dry out though.
    Chester, MD
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I've never done it myself but have seen (here on the forum) where others have done that or something similar (e.g., oven).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Canugghead
    Canugghead Posts: 11,527
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    I'm late but I would let it coast to 205-210 to buy more time before FTC.
    canuckland
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Canugghead said:
    I'm late but I would let it coast to 205-210 to buy more time before FTC.
    I think you're even later than you think Gary. If I understood the OP it is already in FTC mode.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DIAD
    DIAD Posts: 187
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    I just pulled it. Sitting in a warm oven. I turn the oven on for 10 min then off for a while. Just trying to keep it warm and moist.
    Chester, MD
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  • grege345
    grege345 Posts: 3,515
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    What's the lowest temp of your oven?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Farbuck
    Farbuck Posts: 276
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    I'm in EXACTLY the same situation.   Took the butt from the Egg at 205 degrees and FTC'd it at 11:30 A.M.   Won't be serving it until 5 so it will be in the cooler about 5 hours.   Should I throw it into a 170 degree oven at some point or just leave it FTC till I pull it?




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • DIAD
    DIAD Posts: 187
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    @grege345 my oven has a wm feature.  Not sure what the temp is but I know it's for warming

    @canugghead That's a really good idea.  At least it's new to me.  If I just shut the vents and leave the butt on the egg until between 205 and 210 that could have bought me more time.  I wonder how much time that would have saved me. 

    @farbuck I think that we should have done what canugghead suggested.  At least I learned something today. 

    Thanks everyone!  Enjoy Sunday, Funday!!
    Chester, MD
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