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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 12:55 pm to CAD703X
Posted on 10/9/14 at 12:55 pm to CAD703X
quote:
24 hours later it will still burn your fingers when you attempt to pull it.
No it won't. You can FTC for 6 hours, maybe 8 hours, not 24 hours. 24 hours and you will easily be in food poisoning temperature range for an extended period.
Realize that the center of a butt never gets over maybe 205, so it is not that hot to begin with and not far off from the 140 danger zone.
This post was edited on 10/9/14 at 12:59 pm
2
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
Posted on 10/9/14 at 1:12 pm to NOFOX
quote:
No it won't. You can FTC for 6 hours, maybe 8 hours, not 24 hours. 24 hours and you will easily be in food poisoning temperature range for an extended period.
We need to know if OP is using a yeti
If so, it will probably overcook the pork
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