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Pork butt..looking for

impag10impag10 Posts: 58
edited 6:24PM in EggHead Forum
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.


  • BacchusBacchus Posts: 6,019
    A cooler isnt necessary unless you want to hold the heat until a later mealtime.
  • Carolina QCarolina Q Posts: 10,836
    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 will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • I think this is what you're looking for:
    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.

  • fishlessmanfishlessman Posts: 20,484
    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 hours
  • 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
  • impag10impag10 Posts: 58
    thanks for the advice....yes smoking a little ahead of schedule!
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