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What to do when pork shoulder finishes early

Hank_Stamper
Hank_Stamper Posts: 20
in Pork

How would you play the following scenario:

A bunch of people coming over five hours from now, but my two pork shoulders are done now (the pit must have run a little hotter than planned overnight).  The pork shoulders are currently wrapped in foil, wrapped in a towel, sitting in a cooler. They look great, for whatever that's worth.

Should I keep the meat wrapped in the cooler for next five hours?  What alternatives do I have?  I suppose I could either keep it warm in an oven or take some other reheating measure, but that seems a pity.

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Comments

  • coomdaddy
    coomdaddy Posts: 128
    I'd leave it right where you have it.  Should be fine.
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  • Acn
    Acn Posts: 4,448
    Pack the rest of the empty space in the cooler with towels and set it in the sun.  It'll still be hot when you got to pull in a few hours.

    LBGE

    Pikesville, MD

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  • lousubcap
    lousubcap Posts: 33,894
    Warm the towels for a few minutes in the dryer if possible before loading the void space.
    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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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Can always place the foil wrapped meat in your oven on the lowest warm feature. 

    Pre warming your cooler with boiling water helps too for the longevity.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • ColtsFan
    ColtsFan Posts: 6,546
    Yes to all of the above. It'll be fine 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Grillin_beers
    Grillin_beers Posts: 1,345
    Drink some beer while you "keep an eye" on the cooler.  That's the secret to keeping it moist while you wait! 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I have crunched all the numbers involved in this equation several times! Talked to all my peeps and have decided that you will be fine only if you follow all of the afore mentioned advise in this thread. Recommendation for the next time would be to Turbo your butt's takes 5 hours, never have to worry about the fire going out during the darkness of night, no loss of sleep and the same awesome results.  

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • GATraveller
    GATraveller Posts: 8,207
    FTC for 5 hours. Your good. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Hank_Stamper
    Hank_Stamper Posts: 20
    Update:  After FTCing the two pork shoulders for five hours, I measured one of them at 154 degrees before unwrapping it.  Both pork shoulders were delicious, and they probably would have been fine for a few more hours.  Two well-wrapped pork shoulders filled my cooler nicely, and they probably held their temperature better than a single butt would have.

    Thanks for persuading me not to do anything rash.
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  • lousubcap
    lousubcap Posts: 33,894
    Thanks for the feed-back.  Glad it was a success.   Just aim to get inside the FTC window with any large protein cook and you are golden.  
    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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