Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pulled pork question

Options
Grumps
Grumps Posts: 186
edited November -1 in EggHead Forum
How long can a butt or pork shoulder stay wrapped in foil/towels/in cooler after cooking and still be pulled and served warm and safe to eat? If I will be holding the meat in a cooler do I need to take off the egg at less than 195-200 degrees? I plan to serve spareribs and pulled pork to about 22 people at 7pm on Sat. My plan is to cook the Boston butt on the small and 6-8 racks of spares on the large. If the butt gets ready early I would love to know that I can hold it safely in the cooler without a problem. Thanks for your help.
· Share on FacebookShare on Twitter

Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Options
    4 hours easy.

    Mike
    · Share on FacebookShare on Twitter
  • AZRP
    AZRP Posts: 10,116
    Options
    I've gone 6 hours and still had 160 internal but you really have to be quick getting them double wrapped and stuffed in the cooler with towels filling the empty spaces. I think the longer it is resting the mushier the meat gets, try to shoot for 1-3 hours. -RP
    · Share on FacebookShare on Twitter
  • Kokeman
    Kokeman Posts: 822
    Options
    I made 3 once for a surprise party. The guest of honor(my mom) ended up at a casino. We ended having to call her and tell her. The three 8 pound buts were wrapped for 4 and a half hours. I did not check the temps but they were more than hot enough. I was worried they would be mushy but they were fine and delicious.
    · Share on FacebookShare on Twitter
  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Options
    The cooler works great. Insulate it with newspaper or towels. I have gone 5 hours no problem and they were still to hot to pull by hand. If the cooler is not going to be long enough set it in the oven at 175 foiled. Put them on a baking pan incase the foil leaks, it can make a mess.
    · Share on FacebookShare on Twitter
  • Rolling Egg
    Rolling Egg Posts: 1,995
    Options
    I had two butts be ready about 7 hours before the guest came and I put them in an oven at 175 wrapped in foil. I left them in there for 3 hours and then went to the cooler for the remaining 3 and then pulled out of cooler 1 hour before serving. Honestly there was no difference in taste. I will start doing this if I need to do 2 cooks like your doing. Good luck.
    · Share on FacebookShare on Twitter
  • Jeffersonian
    Jeffersonian Posts: 4,244
    Options
    I was going to suggest just that. I did six butts last night and three of them got done a lot more quickly than I anticipated, so into the oven they went (I did 200*), foiled, until they were ready for the cooler a few hours later.
    · Share on FacebookShare on Twitter
  • Grumps
    Grumps Posts: 186
    Options
    Thanks to all for the replies, this helps a lot!
    · Share on FacebookShare on Twitter

Categories