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

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itsmce
itsmce Posts: 410
in EggHead Forum
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.
Large (sometimes wish it were an XL) in KS
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  • YukonRon
    YukonRon Posts: 16,989
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    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 32,341
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    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-
    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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  • Carolina Q
    Carolina Q Posts: 14,831
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    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lkapigian
    lkapigian Posts: 10,760
    edited July 2021
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    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 
    Visalia, Ca @lkapigian
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  • itsmce
    itsmce Posts: 410
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    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.
    Large (sometimes wish it were an XL) in KS
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  • RyanStl
    RyanStl Posts: 1,050
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    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.
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  • fishlessman
    fishlessman Posts: 32,754
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    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 10,760
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    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 
    Visalia, Ca @lkapigian
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