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  #1  
Old 10-28-2017, 11:59 AM
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Default Keeping Pork Shoulders Coolered for More than an Hour or Two

Cooking pulled pork for about 30 next Saturday and I plan on starting early. I can cooler at the end if need be.

I usually cooler for an hour at least but is there any concerns (other than temp) that I need to be aware of if I need to cooler for 2 or 3 hours or more? I know there won't be much bark left but will the meat get mushy if it's coolered too long?

Anything that I need to do differently?
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  #2  
Old 10-28-2017, 12:04 PM
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I believe the workaround for the soft bark would be to put in a hot oven briefly after the stop in the cooler to firm the bark back up. Send some my way and I will be the guinea pig tester


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Old 10-28-2017, 12:29 PM
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At one time, I had six butts in the cooler from midnight until 8:00 AM and they were still almost too hot to handle. Texture was perfect. I wouldn't worry at all about three or four hours.
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Old 10-28-2017, 12:31 PM
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Quote:
Originally Posted by Bassman View Post
At one time, I had six butts in the cooler from midnight until 8:00 AM and they were still almost too hot to handle. Texture was perfect. I wouldn't worry at all about three or four hours.
^ Whut he said. And if ya like..a hot oven as mentioned if you feel the need.
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Old 10-28-2017, 03:01 PM
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I agree that it is no problem. Put as many as will fit and it will stay very hot. I prefer a cooler to the oven as there will be no moisture loss.
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Old 10-28-2017, 07:25 PM
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As far as the soggy bark goes...It soon softens after pulling and stirring in the precious liquid gold...It still has all the flavor that it started with...
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Old 10-28-2017, 08:28 PM
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Dave, I do this twice a year at work, except it is for 45...I put butts on at 3 to 4 pm the previous day, cook all night, pull off at 5:30 to 6 next morning... no foil wrap while cooking just panned.. collect gold, wrap in foil tight after finished into a pre-warmed cooler... take to work.. I start pulling at 11... they have been sitting for 5 plus hours... to dang hot still to touch. it is a smaller cooler which helps.. bark is still pretty firm from the no foil during cook... bear claws, add gold back in... watch it fly out of the pan!!

So in short rock on brother all will be fine!
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Old 10-30-2017, 12:01 AM
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Quote:
Originally Posted by Bassman View Post
At one time, I had six butts in the cooler from midnight until 8:00 AM and they were still almost too hot to handle. Texture was perfect. I wouldn't worry at all about three or four hours.


Same here. I had two butts that went from around midnight to 10am in a cooler and they had just went under 140 when I got to them. Great taste and texture still, probably some of the best pp Iíve ever made in fact.
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Old 10-31-2017, 10:09 AM
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Thanks guys.

Somewhere along the line I got the idea that keeping them foiled too long in the cooler would make them mushy. I have no idea where that came from.

Must have misremembered something along the way.
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Old 10-31-2017, 11:30 AM
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Quote:
Originally Posted by DDave View Post
Thanks guys.

Somewhere along the line I got the idea that keeping them foiled too long in the cooler would make them mushy. I have no idea where that came from.

Must have misremembered something along the way.
I could see that if you have a vinegar based spritz or slather maybe, the acid would tend to turn it to mush. I don't put the vinegar 'finishing sauce' on until it's served so that might be one reason it worked for me.
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