View previous topic :: View next topic |
Author |
Message |
NAVET BBQ Fan

Joined: 20 Aug 2010 Posts: 241 Location: Vienna, Mo
|
Posted: Aug 10 2012 Post subject: Transport-Heat Loss |
|
|
I've been asked to smoke 2 pork butts and 2 turkey breasts for an office picnic at work. I've made my first hour by hour reminder/spreadsheet so I don't miss anything as well as making needed time adjustments for smoking 2 butts at once. I am thinking 13 hours should be ok. I can make temp adjustments if needed.
My question is related to keeping them hot while I get to my office. I have an hour drive to work. I am thinking that I should pre-heat the cooler with hot water since it will have 2 foil trays (1 pork and 1 turkey breast) in it to keep hot and I'm pretty confident they will be hot when I arrive. But how long can I expect the cooler to keep them hot or at least warm enough to eat? if the pork gets done early, which I doubt, I'd like to make sure they stay hot till I leave my house and arrive at the picnic. _________________ AD1 (AW) Ret
Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero. |
|
Back to top |
|
 |
Big Ron BBQ Super Pro

Joined: 30 Jan 2007 Posts: 2601 Location: Houston
|
Posted: Aug 10 2012 Post subject: |
|
|
I might keep it wrapped in foil in the cooler and pull/slice at the picnic. They should keep for several hours with no issue _________________ Big Ron
Owner and Founder
Big Ron's Rub: Just Rub It On!
www.bigronswebsite.com
(Find Big Ron's Rub on Facebook)
Big Ron's Custom Reverse Flow Trailer
http://www.youtube.com/watch?v=UQxbfOx_MOE |
|
Back to top |
|
 |
BUGSnBBQ BBQ Super Pro

Joined: 29 Jul 2010 Posts: 3981 Location: Smyrna, Georgia
|
Posted: Aug 10 2012 Post subject: |
|
|
^^^What he said^^^
Meat wrapped in foil and towels, in a cooler, will stay hot for quite a while (easily 2-3 hours). _________________ The Matt Ryan of LIARS! (#2)
I had the RIGHT to remain silent, I just didn't have the ABILITY.
Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims. |
|
Back to top |
|
 |
Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
|
Posted: Aug 10 2012 Post subject: |
|
|
Heated cooler.
I have wrapped 2 racks of ribs to a package. Into cooler.
Towels in the bottom, 12 wrapped racks(6 packages).
Towels on top to take up the vacant space.
Service time 3 hours later. Still very hot to the touch for slicing.
I also pulled them a little early as i new they would still continue to cook for a bit while in the cooler.
Absolutely no complaints, and the guys were fighting over who was going to take the last few bones. _________________ #3 LIAR
 |
|
Back to top |
|
 |
NAVET BBQ Fan

Joined: 20 Aug 2010 Posts: 241 Location: Vienna, Mo
|
Posted: Aug 10 2012 Post subject: |
|
|
Thanks for the advice. I'll have to report how things go. And of course pictures. _________________ AD1 (AW) Ret
Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero. |
|
Back to top |
|
 |
jonobacon Newbie

Joined: 14 Jun 2012 Posts: 59 Location: San Francisco Bay Area, CA
|
Posted: Aug 10 2012 Post subject: |
|
|
Look forward to seeing the pics. When I did my first pulled pork recently I was amazed at how a towelled butt in a cooler will keep warm for - I let it rest for about an hour and it was scorching when I took it out. _________________ Click the www button below to see my cooks on BBQpad.
WSM 22", Char-broiler C33G3CB, Brinkmann Gourmet Smoker |
|
Back to top |
|
 |
|