Banner advertisements by

Re: pork butts

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by The Virginian on March 16, 2011 at 08:47:35:

In Reply to: pork butts posted by Michael on March 15, 2011 at 23:45:37:

I would say that is probably too long a time to keep them in a cooler, even wrapped. Recently saw the results of a test someone did indicating that the meat dipped below 140 degrees at the five hour mark even well wrapped and kept in a good cooler. Others will disagree on this, but if it was me and my liability, I would find a way to keep them above 140 the entire time. A low oven for the last few hours seems like one way to go.


Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.0; Trident/4.0; SLCC1; .NET CLR 2.0.50727; MDDR; .NET CLR 3.5.30729; MS-RTC LM 8; .NET CLR 3.0.30729; .NET4.0C)

[ BBQ Search ]