jclarkhpa Posted August 5, 2016 Report Share Posted August 5, 2016 Aloha, I'm doing a BBQ for our maintenance department and it starts at 1:30PM. It's now 5AM and I've got 4 pork butts on Lola. Two are at 200 degrees and the other two are reaching 190. I've got a cooler with towels ready to go, but what's the max time I can keep them in the cooler? I've got 8 hours to go before the event, I have 9 racks of ribs I still need to do plus 6 tri-tip steaks. If keeping it in the cooler for 8 hours is too long, any suggestions? Should I put in the fridge and re-heat? Any help would be appreciated. Quote Link to comment Share on other sites More sharing options...
jclarkhpa Posted August 5, 2016 Author Report Share Posted August 5, 2016 I should mention that the cooler has two water bottles, half full of boiling water and half of hot tap water. The rest of the space is full of towels. I want to make sure the meat is good AND safe. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 5, 2016 Report Share Posted August 5, 2016 You will be fine. Keep it covered and wrapped in blankets and the hit bottles Quote Link to comment Share on other sites More sharing options...
tony b Posted August 5, 2016 Report Share Posted August 5, 2016 As long as you don't open them, the coolers should hold. Do you have a remote thermometer that you could put inside and monitor the temps without having to open the lid? Quote Link to comment Share on other sites More sharing options...
jclarkhpa Posted August 5, 2016 Author Report Share Posted August 5, 2016 Good idea, I do have a remote thermometer and will use it. Thanks for your help! Another question I have is whether I should pull it early or wait until the last minute and pull it. I thought I read an article on this forum where someone said that they pull it and then store it. Any thoughts? Thanks again, and aloha. Quote Link to comment Share on other sites More sharing options...
Shuley Posted August 5, 2016 Report Share Posted August 5, 2016 I always leave the meat probe in when it's a long wait. If you have heated up your cooler with the water， it should be fine. Remember the danger zone is usually regarded as being between 40-140 for 4 hours. So you should have a lot of time. Quote Link to comment Share on other sites More sharing options...
twharton Posted August 5, 2016 Report Share Posted August 5, 2016 My kind of crisis. Now that you've cried Wolf you're obligated to post photos! Quote Link to comment Share on other sites More sharing options...
jclarkhpa Posted August 6, 2016 Author Report Share Posted August 6, 2016 Thanks everyone for your help and advice. About two hours before "go" time the temp was down to 150, so I put it in a neighbors oven to keep warm. I was non-stop busy with the cook or keeping up with work e-mails from 5AM until 1:30PM at which time I was driving to work to lay out the spread. I have to admit I was amazed I was able to accomplish all of it because my wife was at work and I did this all by myself. I didn't realize how helpful it is to have another pair of hands until you don't have another pair of hands. All in all, I smoked 4 pork butts, 9 racks of ribs, 8 tri-tip steaks, and a whole mess of BBQ beans. Unfortunately, I didn't have time to take any pictures. I was able to bring home a little, but the maintenance guys at work kept the bulk of the leftovers for lunches next week. I was happy to provide this for them as a thanks for all the work they do year round. 2 Quote Link to comment Share on other sites More sharing options...
