Cooler Rest for Butt

Discussion in 'Grilling Beef' started by smokinnewb2009, Feb 14, 2009.

  1. If I pull an 8 pound butt when it hits 205 and throw it in the cooler, how long can it rest before it needs to be pulled and eaten? What is lowest temp in which it should be eaten or put in the fridge so it does not start going bad or growing bacteria?

  2. rtom

    rtom Meat Mopper SMF Premier Member

    How long do you want to wait to eat? I have heard people here that have left them in the cooler for 4 or 5 hours and still be hot.
  3. I might want to wait three to five hours if possbile...
  4. rtom

    rtom Meat Mopper SMF Premier Member

    should not be a problem just wrap it in tin foil then in a bath towel and into the cooler. use a smaller cooler if possible
  5. Thanks for the heads up!
  6. randya

    randya Meat Mopper SMF Premier Member

    I let one in about the 5 hour mark before with no issues at all.

    It was still glove hot to pull and excellent.


  7. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I kept an 8 pound rib roast for 5 hours and was hot and juicy when I took it out! I had towels in with it.
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Right on. In the cooler with that sucker. Fool proof. Pull and eat when your buzz gets just right. I always push beer and smoke. Its the responsible thing to do!!
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I believe you are safe until you get down near 140. Below that is the danger zone. so the amount of time will vary depending on how good your cooler is.
  10. alx

    alx Master of the Pit OTBS Member

    Ditto.I pull at 185-190 if i rest 2-4 hours.
  11. ncdodave

    ncdodave Smoking Fanatic

    ive done catering jobs with smoked butt and put 6 in a medium cooler i have and they were 160 after 8 hours. AMAZING! I have a smaller cooler for singles and ive had them hold at above 145 for 3 hours.. the smaller cooler also had thinner walls and i do not pre warm the smaller cooler with hot water first, if you warm the cooler by pouring hot water 180 degrees and let the water warm the cooler for 30 minutes you can get an extra 1 to 2 hours out of the warmth because it doesnt take the heat of the meat away from the meat to warm the cooler. remember everytime you open it to peek you shorten the holding time and lower the temperature.
  12. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Correct info - Bacteria multiply rapidly and best between 39°F and 140°. That is known as the "Danger Zone". Any food that stays in that zone for 4 hours should not be eaten and should be thrown out.

    BTW - I've had butts still be 170° after 4 hours in a cooler.

    Hope this helps.

    Take care, have fun, and do good!


  13. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    .....and use as many towels as you can in your cooler.....even toss them in the dryer on high for a bit, if you think you'll need the extra holding time. Everything you put in the cooler HOT will help increase the time you can wait.

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