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Butt done too soon
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smokinsop
Posts: 180
How long can I get away with butts wrapped in foil and heated towels in a good cooler.. Need about 4 hours or so. Seems to me someone had a graph made up at one time. Can not remember where I saw it.
Comments
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smokinsop,[p] Depends on the size of the cooler. I had to put two briskets and two butt in a cooler at a comp for almost 6 hours once. They were still to hot to pull at turn-in time.[p] You should be fine with 4 hours.
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smokinsop,
let's see... who would have a graph plotting time versus temp of meat held in a cooler... the naked whiz does![p]click below please
[ul][li]holding meat in a cooler[/ul] -
smokinsop,
I would wrap it and tuck it in a cooler as you suggest. Check temps every hour or so, and pop back into the smoker, still foiled, and a low temp, maybe 200 if you can get it that low. I have actually had briskets turn out better when I have had to do this. If you still need more time, put back in the cooler once the meat temp is up around 180 or so. [p]Brett
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The Virginian,
Opps, I meant to say, once the meat temp drops below 140 degrees, put it back in a low temp smoker to slowly warm up. Good Luck. [p]Brett
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Rick's Tropical Delight,
Should have guessed that. Maybe too early to use my brain
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smokinsop,
heheh, it is kinda early over there, eh[p]it's a good bet any question's answer can be found on the whiz's site, or wessb's, or thirdeye's...[p]
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smokinsop,
I can get 7 hours with a cooler and the butt foil wrapped, and about 5 towels.
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Celtic Wolf,
Folks should realize, however, that "too hot to pull" only means that the meat is above about 115 degrees. [p]TNW
The Naked Whiz -
The Naked Whiz,[p] Except in this case still had meat probes in. They were all about 160..[p]
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The Naked Whiz,
Five hours in cooler. Still 155. Worried needlessly
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