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Pork butt..looking for
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impag10
Posts: 66
the link on cooking with smoke and fire on smoking it...coming down the home stretch on my first time and need directions for cooling it in the cooler.
Comments
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A cooler isnt necessary unless you want to hold the heat until a later mealtime.
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You don't need a cooler unless you're trying to hold it for awhile before pulling it. Just let it rest for 30 minutes or so and pull. I almost always do that. If you ARE trying to hold it for a bit, wrap in HD foil, then in a few towels and place it in a cooler.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I think this is what you're looking for: http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html
but you're not putting it in a cooler to cool, you put it in a cooler to rest and imho is a completely optional
step which I only use if the meat is done too far ahead of serving time. A pre-warmed cooler will keep the meat safely warm for a couple of hours or more, but normally, as soon as I can pull it without burning myself, it gets pulled and sauced and ready to serve.
Mark -
the cooler isnt for cooling a butt, its for slowing down the cooling rate to give you more time to prepare things. foil wrap, towells, you have a couple extrea hours, add a hot pot of beans, some hot bricks etc and your good for several more hoursfukahwee maineyou can lead a fish to water but you can not make him drink it
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Now I know why Pete only posts one or two word answers; your reply becomes irrelevant when it's the fourth or fifth one posted...........LOL
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thanks for the advice....yes smoking a little ahead of schedule!
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