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Plate setter warm up time

edited 4:51PM in EggHead Forum
I've got 2 boston butts on my egg using the inverted plate setter. Temp at grill level is about 150. How long will it take the plate setter to warm up before I see the temp at grill level start rising?[p]Also, I'm planning on taking one of them to work tomorrow (assuming it ever comes up to cooking temp). I'll need to have it in a cooler
to keep warm for a couple hours before pulling. What's the best way to wrap it to keep it warm (and hopefully keep the outside crisp - not soggy)?[p]Thanks
Cathy in OH


  • BlueSmokeBlueSmoke Posts: 1,678
    Cathy in OH,
    I'd expect you'll see the temp start to rise in 10 to 15 mins. Depends on how cold it was when you put it in place, but I've seldom taken longer than 20 mins to get to temp.[p]As to holding, the "original" purpose of holding (as opposed to pulling when the meat first comes out) is to allow the moistness to redistribute through the meat. Because that's just what happens. Any time you hold meat before serving, you'll lose some of the crispness of the outside. I assume you're going direct from the cooker to the carrier, to work. If possible, I'd pull and bag the pork in zip-locs before I put it in the cooler. At least that way you minimize the amound of moistness available for redistribution.

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