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Butt Holding Temp Info

civil eggineercivil eggineer Posts: 1,547
edited 2:12PM in EggHead Forum
Yesterday, I cooked two butts for a church member camp out. Both were around 8-9 lbs each. The finished at 1:15 pm and I placed them in a pre-heated cooler with two pre-heated fire bricks. The butts were wrapped in foil and covered with old newspapers and towels in the cooler immediately after pulling. Six hours later when I pulled them out they had internal meat temps of 161 to 167 degrees. Oh yea...very tasty!


  • BBQMavenBBQMaven Posts: 1,041
    That's great!! Hope they enjoyed the pulled pork...
    The fire bricks are such a simple thing that add hours to your holding time - great post.
    Kent Madison MS
  • Very nice. No pics?
  • Heat the bricks in the oven? How warm do you get them?
  • FidelFidel Posts: 10,172
    But what was the surface temp of the meat/ambient air temp in the cooler? That is where your danger zone is an issue, not deep inside the meat.
  • I only have a MBGE so I heated them in a convection oven to 250 before placing in the cooler.
  • Good point, something I never thought about checking. Next time I will record the surface temp also. Given the smoke covering and wrapping in foil, I would suspect there wasn't much difference in temps between the surface and interior but might be surprised. Smoking meats has long been used to cure and prevent bacteria growth. I would think the surface would not be very condusive to bacteria. Eggsperts, chime in!
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