Holding briskest/pork butts

Former Member

Could I cook the meats in the daytime so they finish late 10pmish then turn my FEC120 to holding mode and hold till the morning before I take them to the event for lunch serving?

Can you hold that long?
Is it safe?
Will the meat dry out even if it's foiled tight?

4/30/151:01 AM

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maxqMember

I would not hold anything at 140 for the length of time you're asking about for several reasons - the 140 holding temp may be subject to temp variations. Anything under 140 is outside the safety zone.

Lacking a moisture component, holding meat in the 120 for 10 - 12 hrs would dry out the finished product. Even if you were using a Crescor or similar cabinet with humidity controls, a hold of that length of time would have a negative impact on the quality....IMHO.

4/30/156:31 AM

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padrefan98Member

Why not just time it to finish close to the time before you leave. Then FTC until the event. I do this all the time for noon parties at work.

5/1/159:29 AM

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