Done way to early


 
Jeff R

Jeff R

TVWBB Pro
This cook got done much sooner than planned. 4 7lbs at 245 avg

I have them resting in a cooler and figure that will get me 4 hours. But I still will have another 3 hours until I need to take them to a party.

Do you think I should pull them in 4 hours, cool for a couple, then reheat in the oven, or let the cooler ride as long as possibe as long as they are 140
 
Let them stay in the cooler and pull as planned. That mass should keep em hot enought untill pulled.
 
I agree with Wolfgast,dbl wrap in foil then a thick towel into a cooler and fill any open space with towels,they'll stay hot for quite awhile. I also add the juice from the foil back to the pulled,I usually pour it into a bowl and set the bowl in the fridge so the fat rises to the top and hardens a little,pitch the fat and pour the juice back on the meat with a little more rub.
 
So I let it ride. At 7 hours in the cooler, they were still at 162. Burned my hand trying to pull. And oh so moist. I used a cooler that only had room for a towel on the bottom. The rest was packed full of meat. I knew I could go 4 hours but had no idea 7 would work. There was very little juice in the foil. Not enough to worry about.

I used the half pans and pulled one, used my spray bottle to mist with apple juice, added one more pulled to it, misted, covered with foil and back in a cooler to transport
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
So I let it ride. At 7 hours in the cooler, they were still at 162. Burned my hand trying to pull. And oh so moist. I used a cooler that only had room for a towel on the bottom. The rest was packed full of meat. I knew I could go 4 hours but had no idea 7 would work. There was very little juice in the foil. Not enough to worry about. </div></BLOCKQUOTE>

Jeff, glad it worked out for ya, but be careful about coming to hard and fast conclusions. I've had many a butt start to dry out from holding (cooking) for less than that. Foil and finishing sauce work great.
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Sounds like you must've pulled the butts off the cooker a little al dente. Know what I mean?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
So I let it ride. At 7 hours in the cooler, they were still at 162. Burned my hand trying to pull. And oh so moist. I used a cooler that only had room for a towel on the bottom. The rest was packed full of meat. I knew I could go 4 hours but had no idea 7 would work. There was very little juice in the foil. Not enough to worry about. </div></BLOCKQUOTE>



Sounds like you must've pulled the butts off the cooker a little al dente. Know what I mean? </div></BLOCKQUOTE>

No I pulled them when they were probe tender as I would have if I was ready to pull then. I actually thought maybe I should have pulled them off a lete early since I knew I was going to hold but decided not to
 
So if they were done when you pulled off the cooker how did seven hours in foil help any?

If they were that hot after holding seven more hours in foil, what were they doing in the foil? Resting? No. They were finishing cooking. So were they done or not when you pulled them? Some folks aren't as picky or anal as I am. I get that. Some things just don't make sense, though. I foil and hold when necessary, but the best butts I've smoked were rested on the counter for 15 minutes. Later. Got to run. Glad they were good.
 
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