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Old 07-17-2006, 10:49 AM   #1
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haveing meats rest in a sleeping bag

I was watching a little of the all star bbq show down the other day and Myron Mixion said that you should not let your meats rest in a cooler because it will continue to cook them rather you should let them rest in a sleeping bag because it will not continue to cook them but it will keep them warm. Have any of you heard of doing this or have done it?

Chris
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Old 07-17-2006, 10:52 AM   #2
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I saw the same show...
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Old 07-17-2006, 11:01 AM   #3
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I haven't see or heard of doing this. But I've been telling you guys for years that putting a lot of hot meat in a cooler isn't resting. Oh, I do it to, but I knew what I was doing wasn't letting it rest.

But, to qualify my statements (now and previously): once the internal temp starts dropping, the meat is starting to rest. It just takes it much longer to get to that point in a cooler with several big pieces of hot meat.

I still believe that there is benefit to the meat being wrapped in foil and in the cooler, or I wouldn't do it. And yes... at some point it is resting, if it is in there long enough. 8-[
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Old 07-17-2006, 05:14 PM   #4
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How long can you leave a pork butt wrapped in foil in a cooler? I suppose the answer is until you approach the danger temperature zone.

How long can you let a pork butt sit around before you have to pull it?
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Old 07-17-2006, 05:52 PM   #5
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Quote:
Originally Posted by Smokin' U
How long can you leave a pork butt wrapped in foil in a cooler? I suppose the answer is until you approach the danger temperature zone.

How long can you let a pork butt sit around before you have to pull it?
It depends on how much meat and the size of the cooler. Pretty much comes down to common sense. If you have 1 butt put it in a small cooler, it'll stay hot and I mean hot for several hours. If you have two or more put them in a bigger cooler and with the residual heat from the mass they're gonna stay hot for several hours as well. I've kept butts in a cooler for over 4 hours and they're too hot to handle after that.

Letting meat sit out? Well that's a matter of common sense as well. If it's outside and it's 95 degrees out, I wouldn't leave it out longer than 30-45 un-chilled max. If it's inside a cool house, I wouldn't worry about it for at least an hour and a half. After that I'd start to wrap things up.
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Old 07-17-2006, 06:24 PM   #6
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Thanks Larry!

Quote:
Originally Posted by Larry Wolfe
Letting meat sit out? Well that's a matter of common sense as well. If it's outside and it's 95 degrees out, I wouldn't leave it out longer than 30-45 un-chilled max. If it's inside a cool house, I wouldn't worry about it for at least an hour and a half. After that I'd start to wrap things up.
What is the maximum amunt of time a cooked pork butt can rest before you pull (shred, chop) it? In other words, can you pull a cold butt?
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Old 07-17-2006, 06:27 PM   #7
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Old 07-17-2006, 06:30 PM   #8
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[quote=Smokin' U]Thanks Larry!

Quote:
Originally Posted by "Larry Wolfe":mqts8mba
Letting meat sit out? Well that's a matter of common sense as well. If it's outside and it's 95 degrees out, I wouldn't leave it out longer than 30-45 un-chilled max. If it's inside a cool house, I wouldn't worry about it for at least an hour and a half. After that I'd start to wrap things up.
What is the maximum amunt of time a cooked pork butt can rest before you pull (shred, chop) it? In other words, can you pull a cold butt?[/quote:mqts8mba]


Sure you can pull a cold butt, but it will take a little more effort vs. pulling a warm/hot butt. Same theory as my previous reply applies IMO either whole or pulled. If you just wanna see how long you can hold it before pulling, stick a thermometer in the butt. Once it gets close to 140* pull it.
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Old 07-17-2006, 06:34 PM   #9
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Sleeping bag....goose down or something like a cheapy Coleman 45 degree?
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Old 07-17-2006, 06:34 PM   #10
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[quote=Smokin' U]Thanks Larry!

Quote:
Originally Posted by "Larry Wolfe":27u3bgsm
Letting meat sit out? Well that's a matter of common sense as well. If it's outside and it's 95 degrees out, I wouldn't leave it out longer than 30-45 un-chilled max. If it's inside a cool house, I wouldn't worry about it for at least an hour and a half. After that I'd start to wrap things up.
What is the maximum amunt of time a cooked pork butt can rest before you pull (shred, chop) it? In other words, can you pull a cold butt?[/quote:27u3bgsm]

:-k
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Old 07-17-2006, 06:41 PM   #11
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Hey Bruce, didn't we see a team in Michigan that left their finished pork butt wrapped and not in a cooler for well over two hours?
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Old 07-18-2006, 01:14 AM   #12
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I believe we may have.
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Old 07-18-2006, 10:21 AM   #13
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Quote:
Originally Posted by brian j
i've kept both butts in briskets in a cooler for up to six hours with no ill effect. both times the meat was still warm. i use a towel in there with the foiled meats to take up space and provide further insullation.
At what temp did you pull them from the pit?
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Old 07-18-2006, 10:22 AM   #14
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Quote:
Originally Posted by brian j
i've kept both butts in briskets in a cooler for up to six hours with no ill effect. both times the meat was still warm. i use a towel in there with the foiled meats to take up space and provide further insullation.
Brian also rests his meat in a sleeping bag. I've seen him do that.

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Old 07-18-2006, 10:27 AM   #15
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[quote=Bill The Grill Guy]
Quote:
Originally Posted by "brian j":2jhw9nil
i've kept both butts in briskets in a cooler for up to six hours with no ill effect. both times the meat was still warm. i use a towel in there with the foiled meats to take up space and provide further insullation.
Brian also rests his meat in a sleeping bag. I've seen him do that.

[/quote:2jhw9nil]
Now I dont' care who you are that's funny...
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Old 07-18-2006, 11:17 AM   #16
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[quote=wittdog]
Quote:
Originally Posted by Bill The Grill Guy
Quote:
Originally Posted by "brian j":379tankv
i've kept both butts in briskets in a cooler for up to six hours with no ill effect. both times the meat was still warm. i use a towel in there with the foiled meats to take up space and provide further insullation.
Brian also rests his meat in a sleeping bag. I've seen him do that.

Now I dont' care who you are that's funny...[/quote:379tankv]

Agreed.
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Old 07-18-2006, 11:41 AM   #17
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did a catering a while back... 75 racks of ribs... put them in a dry cooler , and they held for 18 hours.... too hot to handle when we finally opened the cooler..
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Old 07-18-2006, 12:10 PM   #18
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Quote:
Originally Posted by Bobberqer
did a catering a while back... 75 racks of ribs... put them in a dry cooler , and they held for 18 hours.... too hot to handle when we finally opened the cooler..
How was the texture Bob? Were they mushy at all from sitting that long??
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Old 07-18-2006, 12:46 PM   #19
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18 hrs?? I doubt they were to hot to handle... #-o
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Old 07-18-2006, 01:26 PM   #20
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I would think you would have rib "hash".
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