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How long can Butt rest in cooler or..,
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Sy71
Posts: 27
Smoked two 7 lb butts today, currently at 185, will take off at 195. Tired, long day chasing around kids... What is the minimum rest time before I pull OR how long can it stay in cooler if I pull early AM? Thanks
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I've never gone this long, but I've heard on here as long as 5 hours in the cooler. IMO If you're not eating until tomorrow, pull the pork now and re-heat tomorrow. Ideally, it's best to time it so the pork is done , pulled and served on the same day. I don't pull mine until right before serving, but I've never finished one this late.Flint, Michigan
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I've kept no.d in the cooler for 4 hours before.Mark Annville, PA
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I read on naked whiz's site it was like five hours.
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No this isn't pork but I had brisket sit in the cooler tightly wrapped up in foil and lots of towels with another brisket wrapped the same way for 9 hours. Came out and the thing was still piping hot.Large BGE
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I've done 6 and it was still steaming hot...so I'd feel good stretching that to 7 or 8 hrs.
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
I had one two weeks ago that sat 6-1/2 and was still steaming hot. I am pretty sure that wouldn't pass board of health minimum temps but it was still plenty hot.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
I would not want to "pull" it until it was about to be served. You will not know the difference if you re-heat the entire butt up the next day , then pull it just before serving.
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EddieK76 said:No this isn't pork but I had brisket sit in the cooler tightly wrapped up in foil and lots of towels with another brisket wrapped the same way for 9 hours. Came out and the thing was still piping hot.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas....... -
Thanks for the feedback. Foiled and cooler at midnight. 6 hours later hot, pulled and ready for lunch. Good advice, thanks forum!
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I kept 2 8-lb briskets for 8 hours and it was as if they just came off the grill. I used a Yeti cooler, i.e. use the best cooler you have. Also, I filled any dead space in the cooler with extra towels. It is best to start with a warm cooler.
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Alton said:EddieK76 said:No this isn't pork but I had brisket sit in the cooler tightly wrapped up in foil and lots of towels with another brisket wrapped the same way for 9 hours. Came out and the thing was still piping hot.Large BGE
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Also good to put in a couple of heated wrapped firebricksSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Agree with @Charlie Tuna pull it then reheat an hour prior to serving. Pull right before serving. If I have had it to 200F previously (pork or brisket) I have found the following to work:Put the shoulder/brisket/butt in a pan and cover with foil. Put in a cold oven and set at 400F. The meat warms along with the oven so the natural juices return slowly. In 60 min (45 at the least) it will be piping hot and ready to pull. Bon Appetit.
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jeroldharter said:I kept 2 8-lb briskets for 8 hours and it was as if they just came off the grill. I used a Yeti cooler, i.e. use the best cooler you have. Also, I filled any dead space in the cooler with extra towels. It is best to start with a warm cooler.
Which Yeti did you use? I have the 45qt and the Roadie 20qt. Yeti is the best out there IMHO!!Persistence and determination are omnipotent!
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