I like my butt rubbed and my pork pulled.
Member since 2009
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Leave butt on egg 8hrs after cook is done to keep it warm?
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MisterCode
Posts: 69
So I just got a 7.5lb butt tucked in for the night. Grill locked in at 225F. It should be done around by 9 or 10:00a tomorrow. Guests don't show up for dinner till 5:30p. I could pull it when it hits 200 internal, wrap it in foil and a towel and put it in a cooler till dinner.
Or would there be any harm in just closing off all the air and let it sit in the egg as the egg falls from 225 down to low 100s? Just leaving it in there untouched and pull it off when the guests arrive?
Or would there be any harm in just closing off all the air and let it sit in the egg as the egg falls from 225 down to low 100s? Just leaving it in there untouched and pull it off when the guests arrive?
XL 2010 w/ Self-made hardwood lump charcoal
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I'd FTC or wrap in HDAF and set oven for 170 and throw it in there
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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My Egg is pretty cool after about two hours, I wouldn't leave the food in for more than that._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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FTC it.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Why design for a protracted hold? That said, you can easily FTC (with prep work) for 8+ hours. Enjoy the ride.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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8 hours is a long time. I'd go with the advice above wrap the beast and set oven to a food safe temp and let it ride.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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Boy I have been away awhile... What do HDAF and FTC stand for?XL 2010 w/ Self-made hardwood lump charcoal
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MisterCode said:Boy I have been away awhile... What do HDAF and FTC stand for?
- Foil, Towel, CoolerMilton, GA
XL BGE & FB300 -
If it were me, I'd start cooking around midnight and plan on hitting temp late afternoon. Supper at six would mean less hold time.
Bob
Cooking on the coast -
Better yet, for a 7.5 lb. butt start early (0600) in the morning at 250-275 and you'll be done in plenty of time for dinner. Definitely do not try to leave it in the eggLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Well, what occurred was I woke up to a 210F dome temp. Had a real busy work morning and wasn't able to do anything about it till noon. Thermapen said the meat was 160F. Then I pushed the charcoal from the edges into the middle and opened up the air at top and bottom. This brought the egg up to 290F slowly.
Now the Thermapen says the meat is 187F. I was getting nervous. Feel a little better now. 2hrs till supper. I just closed off the air a tad. But I think 1 more hour and this butt will be done.
So my original question about holding it in the egg for 8 hours has turned into more like 1-2 hours. Waddya think? When it hits 200F internal just close off the air and leave it in the egg while I wait for the guests to show up?XL 2010 w/ Self-made hardwood lump charcoal -
I think you risk it being overdone and dried out by leaving it in the Egg. Double wrap in HDAF, wrap in towels and place in cooler filled with towels. I think the FTC rest is good for the butt. Rest for 2 to 3 hours if possible. When you get ready to serve it, have everyone lined up with a plate. Once you pull it, the clock starts ticking for it to dry out.
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Don't just pull based on internal temp. You need to make sure it "probes like buttah" in numerous locations before you pull it. If it does, FTC it and hold for dinner. 1 to 2 hours will be fine - it will still be quite warm, moist....and safe.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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As long as the air in the Egg and the surface of the meat stay above 140F, there are no living pathogens. Botulina spores might just survive it the meat surface didn't have enough sugar in the rub, or there was too much moisture left. A mop of vinegar or lemon juice should stop any that begin growing. (Why vinegar based sauces rule!)
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The problem with leaving it in the egg is it will continue to cook until the egg drops below 200 so it will likely get overcooked. I would use a cooler or just use the oven if it has a keep warm setting.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thermapen reads 199-205F and does indeed "probe like buttah". Pulled, and FTC'd. 1 hour till the unveiling! Thanks guys.XL 2010 w/ Self-made hardwood lump charcoal
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Can anyone comment on temperature safety of pork (and beef)? Yea people have FTC'd for 6 or 8 hours but to what internal temp can you safely do this until? Isn't that the more important factor?
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@YouEnjoyMyEgg my practice is to hold it above 140. I do it for up to 6 hours or so on overnight cooks that finish in the morning. If the holding time were longer if be starting the cook later anyways.
Take any advice with a grain of salt and check out all of the fda, health dept info that's available online - in the end you have to trust yourself more than me!
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
YouEnjoyMyEgg said:Can anyone comment on temperature safety of pork (and beef)? Yea people have FTC'd for 6 or 8 hours but to what internal temp can you safely do this until? Isn't that the more important factor?
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