I know it's been asked and answered before, but

Bamabob · July 2004

Can I get some opinions on how long I can keep a couple butts wrapped in foil, towels and in a cooler? I'm having to plan my cook to allow enough time for ribs after taking the butts off, and I'd rather not refrigerate if I can avoid it.[p]Looked in the archives, but I didn't find anything.[p]Thanks

RRP · July 2004

BamaBob,
even if it took you 5 hours to cook those ribs your butts will be fine. I use a Coleman that locks down tight so with all the towels I wrap tightly around the butt there is no room in the cooler even for air.

Mike in MN · July 2004

BamaBob,
For information only, as I have not made a practice of this....I did a small brisket last weekend (6#) and after I took it off the egg, I had to go to a "function." So, I wrapped the brisket in a foil covered cake pan, towels, and pot holders in a cooler. About 5 hours later when I got home, the internal temp was 145°. Just right for eating, and the temp is above that 140° mark. [p]Worked fine.[p]Mike in MN

BlueSmoke · July 2004

BamaBob,[p]Just so's I don't get things confused... You want to serve pulled pork and ribs at the same time. Right?[p]In my experience, you can hold the shoulder wrapped etc. for about 4 hours. What I'd do is cook the shoulders, wrap and hold while you start the ribs. In the last hour of the rib cook, I'd unwrap the shoulder(s), pull it (them), and return to the warm environment. This should put both on the platter within minutes of each other.[p]HTH,
Ken

Bamabob · July 2004

Thanks everyone. Happy 4th!!!!!!!!!

I know it's been asked and answered before, but

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