What to do with Butts for 5-6hrs after done?


 
M

Musky-Hunter

TVWBB Member
I've been doing butts on the WSM for about 10 years but this time I've got a timing dilemma to ask about.

I would prefer to smoke overnight because I don't want to be down to the wire when my guests arrive. I'm doing 4 ~7+lbers. If I get them on by 11p my log tells me they will be done by 11a. My guests are not arriving until 6p. Would you attempt to keep them wrapped in the cooler for 6+ hours or should I pull them after a short sit in the cooler and reheat when they arrive?

Thanks.
 
You should have no problem with them in a cooler, wrapped in foil and surrounded by towels for 6 hours.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson:
I have had butts hold in a cooler for almost 8 hours and they were still so hot they were uncomfortable to pull.

Guess it depends on how good your cooler is. </div></BLOCKQUOTE>

Yep, me too. I kept two butts and a brisket hot all day long, holding for supper, just a couple of months ago or so. The Missus wanted to go shopping the next day, so I just started a little earlier and sped up the cook a little, getting it all done by nine the next morning.

Improve the heat retention by not only pre-heating the cooler with hot water, but also adding a couple 2-liter bottles of hot water. The more hot mass there is in there, the longer the meat'll stay hot. Pack any empty spaces with wadded up newspaper, and leave the cooler outside in the sun if possible, unless smart and hungry critters are an issue.
 
Also, if you have a remote therm you can use it to monitor the internal temps while in the cooler.
You want to stay above the danger zone below 140F.

Enjoy
 
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