He is going into a 150* cambro I assume it’s heated electric. A holding cabinet. If the cabinet is not self heating then I agree with your method and don’t cool. That way has worked for many of us for the longest time. But if the cabinet is self heating I would cool first.I always run them up to 203-205* whenever they hit probe tender. Then wrap in foil (if I didn’t wrap already) and wrap in towels and put in a cooler. I’ve done this for up to 4 hours. It comes out just as hot as it was when I take them off the smoker. I don’t know if I would let it cool off then wrap it
Sounds good, but let the temp come down before going in the roaster. Otherwise you may have to soft mushy meat.Thanks all. I've never held a pork butt for over an hour or so. Church social is in the afternoon so I'll smoke it overnight and hold it (foil wrapped) in the roaster.
Got it. Thanks for that tip.Sounds good, but let the temp come down before going in the roaster. Otherwise you may have to soft mushy meat.
He is going into a 150* cambro I assume it’s heated electric. A holding cabinet. If the cabinet is not self heating then I agree with your method and don’t cool. That way has worked for many of us for the longest time. But if the cabinet is self heating I would cool first.
Yep, I've had plenty of briskets still over 140 after 6 hrs wrapped in a tight styrofoam cooler. I don't do near as many butts and think that I'm pushing that envelope time-wise on this cook and don't want to chance it.Sorry I wasnt saying your method wasn’t good but sure what a Cambro is I was just saying I have rested them for a long time wrapped with good results. I actually plan ahead to have them done ahead of time just to let them rest.
Butts are much more forgiving. Just roll with it, you will be good.Yep, I've had plenty of briskets still over 140 after 6 hrs wrapped in a tight styrofoam cooler. I don't do near as many butts and think that I'm pushing that envelope time-wise on this cook and don't want to chance it.