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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 1:06 pm to NOFOX
Posted on 10/9/14 at 1:06 pm to NOFOX
quote:
No it won't. You can FTC for 6 hours, maybe 8 hours, not 24 hours.
ok maybe not 24 hours but i've pulled butts off the pit around 5-6am and served at a wedding reception at 7pm that night and when i took them out of the cooler to pull they were hot enough to burn my hands on the foil as i was getting them ready.
eta also wouldn't this depend on how well insulated and full your cooler is? i did something similar on a trip to florida where it took us 12 or so hours and again the pork was extremely hot.
This post was edited on 10/9/14 at 1:08 pm
1
Posted on 10/9/14 at 1:14 pm to CAD703X
Depends on the temperature of the meat, the amount of meat, whether you preheat the cooler, what type of cooler used...etc., but 12+ hours is dangerous.
140 is still hot to the touch, but a dangerous temperature for food to be at for too long.
140 is still hot to the touch, but a dangerous temperature for food to be at for too long.
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