Michael G. (Canada Mike)
TVWBB All-Star
So, tomorrow I'm putting up a 20 lb split butt to be ready for sammies when the game is on. It's a butt I got for .89$ a pound at Loblaws. It has bones in, and I had to trim the skin, but there's still plenty of fat. One thing I always get a bit weird on is timing - something about counting backwards that always gets me. Anyway, here's what I'm thinking, and one question is the resting time. I know this has been discussed, especially by Kevin K, but I couldn't find my exact question in a search. So, can I reasonably expect a butt taken off the smoker at 180-190 to sit safely in a cooler for 4 hours before being pulled? I realise there's no exact answer, but guess. Besides, I guess I can always keep the thermometer in the meat and make sure it doesn't fall below 130. And, of course, I mustn't miss the kick off.
The butts are now rubbed and in the fridge. hdere's the plan.
For 6 pm serving
Day 1
6 pm take pork out of fridge
7 pm fire up smoker
8 pm put meat in smoker
Day 2
2 pm off smoker to pack to rest
5 pm pull
6 pm serve
The butts are now rubbed and in the fridge. hdere's the plan.
For 6 pm serving
Day 1
6 pm take pork out of fridge
7 pm fire up smoker
8 pm put meat in smoker
Day 2
2 pm off smoker to pack to rest
5 pm pull
6 pm serve