How long can I hold a thawed, rubbed/seasoned pork butt?

itsmce

My Sunday morning pork butt cook couldn't happen because of issues with my LBGE. In the process of prepping for a new gasket (thanks, @RRP ) I decided to take the guts out of my now, mostly clean, egg I discovered that the firebox has a crack that nearly circles the firebox. Honestly, I was surprised that it didn't fall apart into two pieces when I removed it this morning. I don't know how soon I can get a replacement firebox. I suspect I'll have the new gasket on Thursday. 
Could it possibly be safe to hold the thawed and prepped for cooking pork butt until Friday or Saturday? That seems like a really long time. I don't want to waste it. I don't have another means of cooking it other than indoor options - which would be WAY inferior.

YukonRon

Did the firebox ring fall apart? If not put it back in there and use it to cook the butt. I have seen egg heads use them in 3-4 pieces and still cook with them with no noticeable damage or cooking issues.

lousubcap

I would cook now and pull when finished.  Then use a reheat (plenty of options via the search function here or thru google and eggheadforum).  The smoke presence always seems better a few days after the cook.  FWIW-

Carolina Q

This isn't what you asked, but it's not necessary to use a gasket. Lots of guys cook without one. Might burn a little extra lump, but so what.

lkapigian

Im betting there is enough salt that it will be fine, if not partially cured after a few days ...you are basically doing the first steps of a whole muscle cure 

itsmce

My other issue is that I currently do not have a gasket. The dome doesn’t fit tightly all the way around. There’s a bit of a gap at the back so I’m not sure how successful I can be at keeping the temp steady. AND if I don’t cook at all before I get the replacement gasket I figure the edges will remain clean/grease-free.

RyanStl

This isn't going to be a popular answer here, but I would throw into the slow cooker.  It's pork butt, not like you'll be sacrificing an expensive cut of meat, and it'll still taste good. Inferior yes, but still good.

fishlessman

you can make a loose tinfoil gasket that will seal well enough if you cant hold temps without one. i was using a twenty piece firebox and ring before getting a new one, thats not an issue

lkapigian

fishlessman said:

you can make a loose tinfoil gasket that will seal well enough if you cant hold temps without one. i was using a twenty piece firebox and ring before getting a new one, thats not an issue

This is what I do if I want ultra low, i make a Reynolds Gasket