Longest at 140?

[SuperDave]

A lot of questions coming up about re-heating.  I was wondering what the longest someone has let the meat ride in the smoker at 140 before pulling to rest?

 

[Pork Belly]

I routinely hold meat at 145 for 8 hours without issues.

 

[Limey]

Brian, foiled or not?

 

[Pork Belly]

Triple cling wrapped then one layer of heavy duty foil.

 

[Pork Belly]

I do this in a Restaurant Grade Alto-Shaam warmer so it stays 145. Using a SI without a PID I would not set it higher than 140 to avoid temp swings.

 

[Grampy]

Brian, I have seen you mention a couple of time now that you wrap your meat in cling wrap and then foil. What is the purpose for using the cling wrap?

 

[SuperDave]

Jimmy, It is pretty difficult to make foil air tight.  The cling wrap seals the meat and the foil insulates it. 

 

[Grampy]

Jimmy, It is pretty difficult to make foil air tight.  The cling wrap seals the meat and the foil insulates it.

So the purpose of the cling wrap is basically to seal in the juices and prevent it from leaking once it is foiled?

 

[Pork Belly]

If you are careful and deliberate you can make a leak proof seal with the cling wrap.

 

[anesdoc]

A lot of questions coming up about re-heating.  I was wondering what the longest someone has let the meat ride in the smoker at 140 before pulling to rest?

Good info on this topic, but I still have the same question originally posted by Dave.  If I am using the Auber PID to hold meat at 140 after reaching my set internal temperature, how long can I leave it in the S.I. without removing to wrap/foil.  The situation would arise if I set the PID and the internal temp was reached in the middle of the night or while tackling the "honey-do" list. 
Followup question is "Do I still have to let it "rest" wrapped in foil in the cooler for another hour after holding at 140?"

 

[SuperDave]

I routinely hold meat at 145 for 8 hours without issues.

TJ, I tried using Pork Belly's formula and was not as lucky.  My experience was the 8 hours of moist heat continued to break down the meat.  It was moist but just fell apart.  No, you won't have to rest it in a cooler.