How long of a rest in a cooler?

[Eric Backlund]

I am smoking three pork shoulders today for my sons First Communion tomorrow. I got a late start this morning, and not expecting them to be done until around 9pm tonight. My question is, do you think I can leave them rest in a cooler wrapped in towels over night, then pull them early tomorrow morning?

I let meat to rest in cooler for as long as 4 hours before and it stayed hot, but not sure about 10 or so hours. Do you think the meat would get below 140F in that time?

Thanks
--eric

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">do you think I can leave them rest in a cooler wrapped in towels over night, then pull them early tomorrow morning? </div></BLOCKQUOTE>
No. Rest one or a couple hours (you can wrap and skip the cooler); pull the meat and let it cool placed shallowly in pans (can chill the pans first), then fridge till cold, lightly coverd. Keep shallow till cold.

Reheat for serving.

 

[Eric Backlund]

Thanks Kevin.

That was the answer that I was expecting, but hoping for one that would have gotten me to bed before midnight.

Thanks again,
--eric

 

[K Kruger]

Rest an hour. Pull. Fill a tall pot with ice water, heavy on the ice. Fill large Ziplocs with the pulled meat but don't pack thickly. Plunge into the ice water, leaving topsof bag(s) above water surface. Leave bags opened. This speeds cooling as well.

Let cool well the place in fridge with good circulation (i.e., don't stack). This is a quick way too and can get you to bed earlier.