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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 1:14 pm to CAD703X
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.
1
Posted on 10/9/14 at 1:18 pm to NOFOX
quote:
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.
everyone knows i'm not exactly known on here for my safe meat cooking techniques
but just speaking from personal experience, i take the butt right off the smoker at 200ish degrees and into foil and towels immediately into the cooler to rest and don't open it again until time to serve.
its a 'normal' sized coleman or igloo (not sure which) that is larger than a 6-pack cooler and smaller than the one with wheels on the bottom if that helps.
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