The cooler?

Discussion in 'Pork' started by brifx3, Jun 13, 2014.

  1. brifx3

    brifx3 Newbie

    Hi, just wondering. I am smoking my first pork butt and I have read that one method is to pull it, wrap it and then grow it in a cooler? Can I just wrap it in double foil and then throw it in the oven? And let it rest in there? Of course the oven will be off.

    Thanks
     
  2. yotzee

    yotzee Smoking Fanatic

    Yep if you have a good seal on your oven you should be fine.
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Usually it's wrap the whole muscle in foil, then a old towel and then in the cooler which allows the juices to reabsorb back into the meat for even more deliciousness. The microwave is also a very good spot to stash a wrapped butt.....gets nice and snuggly in there.....HTH, Willie
     
  4. brifx3

    brifx3 Newbie

    Okay, so it's the seal that is important. To keep the heat in, I'm gathering.
    Makes sense.
    One more question, what's the purpose of the towel when wrapping?

    Thanks for the quick reply by the way.
     
  5. brifx3

    brifx3 Newbie

    Microwave! I believe that is the winner!
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Won't cool off as fast and re distributes juices better, only way to go IMHO. good luck and let us know how it goes for you 

    A full smoker is a happy smoker

    DS
     
  7. bworthy

    bworthy Smoke Blower

    Can someone tell me how long you can leave the butt in the cooler before pulling? Will it hold temperature for several hours, or should you only rest an hour then pull?
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    For hours, easily 3-4, depending on the size of it. I'd say one hour is about the minimum IMO.....Willie
     
  9. bworthy

    bworthy Smoke Blower

    Thanks Chef! 👍
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Get ready when you open that cooler, OH YUMMY!!!! The smell is astounding [​IMG]

    A full smoker is a happy smoker

    DS
     
  11. forktender

    forktender Meat Mopper

    I've been known to use an old Iron stew pot with a tight fitting lid if  the lid isn't tight wrap the seam with tinfoil .

    Stick it  in the oven on warm to hold hog butts for up to 6 to 10 hours..............I just add a cup or two of peach and apple juice and a touch of your favorite rub mixed in.

    Don't do this if you like crunchy bark !

    No one ever would guess that the Hog Butt has been held for 6 to 10 hours.

    If you have a rack to toss under the hog even better yet !
     

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