I have a question about ribs and chicken and food safety. I am smoking 12 to 15 racks of ribs and 6 whole chickens this Sunday for Monday lunch at work. I have 2 choices as to keeping them safe and out of the danger zone between Sunday evening and Monday morning. I know I have 2 choices, I can keep them hotter than 140 or I can keep them cooler than 40. I dont want to ice them and then have to reheat them, because it involves bringing my smokers to work and basically reheating everything and thats not exactly good eats IMO . My question is if I pull the ribs and chicken off at, lets say 11:00 sunday night, foil and towel wrap them, and put them in a five day cooler, will they maintain sufficient temps to stay out of the danger zone until 11:00 the next day? I have previously done this with butts, with a remote probe thermometer in to keep an eye on them, and they held temps fine (upwards of 160 when I pulled them out 10 hours later). A 10 pound butt has a much larger thermal mass than a slab of ribs or a spatchcocked chicken, however.
Has anyone done this, and if so, what were your results? if I cant do it this way, I am looking at just staying up all night and smoking them then to be ready by the morning or getting up REALLY early(not a morning person) to start them.
Any input would be appreciated.
Has anyone done this, and if so, what were your results? if I cant do it this way, I am looking at just staying up all night and smoking them then to be ready by the morning or getting up REALLY early(not a morning person) to start them.
Any input would be appreciated.
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