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6 replies

Holding Times question?/methods

FM Former Member
Good morning fellow Qer's!!! I have read many posts on hold temps for the finished product in a cooler. I have an Easter get together coming up that's a 1.5 hour drive. I am contributing my pulled pork smoked BBQ. I am planning on smoking it in my Smokin-Tex the night before around 10pm and experience tells me it will be ready by or before noon. I was thinking of wrapping it in double layers of heavy foil and placing it in one of those electric coolers that can provide heat, or cold depending on which way the plug is inserted. I figure if I flip it to heat and the BUTT is wrapped do you think it will survive the holding time say from noon to 3pm or so with out turning to mush??

Thanks for any and all responses.....
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FM Former Member
I've held butts for 5 or 6 hours with no problems. Wrap it in a couple of layers of foil. You can also wrap it in plastic wrap before you foil so the liquid won't run out.

Then wrap that in a couple of newspapers or towels (insulation) and just put in the cooler.

What I REALLY like are these new "5 day coolers" the insulation in them is awesome. I've just double wrapped in foil and put in and the heat from the butt stay in. I use the smallest cooler to hold whatever you're holding. Less airspace the better.

If you want to, you can use your "heater" cooler. Don't know how hot it gets, but you probably won't need to run it full time. Just ever so often to keep the temp inside warm.
S smokenqueQ'n n Brew'n
quote:
Originally posted by BaltimoreBayside:
[qb] I'm afraid to use the electric heater cooler and cause over cooking and end up with pulled pork that looked like it came out of a blender!!!! [/qb]
Ha, that happened to me once.. the first time.. I overcooked it and it pretty much looked ok at first.. but later, as I continued to work with it.. looked like blendered material.. What did I do with it? Certainly didn't toss it. I put it in vacuum seal bags.. one cup per.. and pulled the material to mix with cream cheese for the continuous supply of ABT's I seem to have requests for.
FM Former Member
Wrap and hold in a cooler; for service one of those disposable chafing dishes works well. I hold the meat in a foil half-pan then buns in the other half. Put a moistened towel in it and poke a bunch of holes in the bottom of the bun-bag. They will stay steamy soft. I think warm buns make all the difference!

This post was not meant to offend anyone.

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