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0:00
0:33 Introduction
2:05 The Premise
2:35 How We Ran The Test
3:58 Party Stacker Cooler Hot Hold Test
5:17 Yeti Tundra 45 Hot Hold Test
6:28 Overall Cooler As A Cambro Results
7:01 Which Cooler Is Best For Keeping BBQ Warm?
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23 Comments
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try it again, but with a filled up cooler, i bet you you can keep it 12 hours in the party stacker, and 20 hours in the yeti
Could you redo this experiment with 2x 205 porkbutts? The reason I ask is because of my next suggestion: what effect does reheating the cooler with hot water and wrapping the meat in alloy and a towel have on meat?
I use my electric smoker to hot hold…
So many hacks in the BBQ community. I'm getting tired of people "playing scientist" when it's just really "bro-science" bs. Sorry, but measuring the internal temp does not demonstrate safety. If the cooler temperature is not outside the danger zone it's likely that a good portion of the meat has been sitting in the danger zone for potentially hours, rendering it dangerous to serve. Hope nobody gets sick from this moronic advice.
Glad I just saw this. I am getting ready to cater some pork butt for 200. Now I can get her done!
You could have done a better job of wrapping the meat before putting it in the cooler.
The problem I see here is you haven't allowed the meat to cool enough before holding in the cooler. Pork butt is forgiving so no problem there. Do this with brisket and you can risk over-cooking it and drying it out. I'd like to see another test for brisket where it's cooled to around 160 then placed in the cooler
I always use an electric roaster set at 150f to hold meats for over 12hrs.
A turkey roaster costs 50 to 110 bucks. Granted you pay for electricity, but a yeti cooler costs over $300. Of course, yeti easier to transport and has other uses. I dont like how small the yeti volume is inside and dont need the long hold times so not my bag. Plus note comment on surface temp below. When cooking center is cooler than surface/smoker/oven t, when cooling, just the opposite. I have no problem getting my turkey oven to right around 155, leave it as long as i like.
I use a classic RTIC 20 cooler to hold my Smoked Turkey or Briskets at temp when taking them to gatherings. Folks are amazed how the food is still warm after being in the cooler for 3-4 hours.
An electric smoker would probably be cheaper than the yeti
I would think with more pieces of meat in the cooler that the resting period could be even longer.
😒 I use an oven… to hold temp
Great Video. Thanks!
Great experiment but I think the surface temperature of the food is more important to keep above the safety zone. The interior of the meat should not have any bacteria unless som was introduced by the probe but the surfaces will be contained with bacteria and be the source of bacteria growth in the danger zone.
I’ve held 2 pork shoulders in the Walmart yeti cooler 22 qt I think?
Take 4 bricks and wrap in foil, bake at 350 in a cold oven for an hour. Preheat cooler with hot water, drain and dry. Fold a towel and open it up and place the bricks. Place another small towel if necessary. I put my meat in a dollar store turkey pan and bent it to fit. Wrap pork in paper, too with foil and finally more towels. You want no room left over. This kept hot for over 8 hours, meat was 170 When I pulled from cooler, let test about half an hour and shred. 10/10 do again.
Enjoyed the video but I am still left pondering something regarding holding brisket for hours in a yeti cooler. From what I've seen on YouTube, many cooks recommend letting the brisket rest at room temperature and then hold the brisket in a cambro or other holding technique at around 145. Would letting a brisket rest to 155-165 or possibly 145-150 and then transferring to a yeti that has not been treated with hot water hold the brisket safely? I feel like warming up the yeti would keep it hotter than needed but I also have not tried it yet.
My kind woman just bought me this Yeti 45 hard cooler. She’s knows how much I love Bigfoot and those special Alpine Yellow varieties! I couldn’t believe it! 😍
Correct me if I'm wrong but I'm quite certain your interpretation of the results is incorrect. The internal temperature of the pork is not what need to be held above 140F, but the entirety of the pork. The surface of your meat is now below 140F (likely well below judging by the air temps) and that's my understanding of the definition of the "danger zone". The test should be to measure air temp, if its above 140F then its safe, otherwise it isnt. Again I'm no expert but thats my understanding
Awesome information and comparison. Thank you.
I use the party stackers to hold bbq and find that the more full it is the longer you can hold, or add towels etc. But I'm not surprised the yeti lapped it. Just curious about venting the steam. If you'd crack the meat a little it would steam at much lower temps so I'm not sure what it acctually accomplishes even at 203. I'd take it straight from the smoker to the cooler and I agree whole heartedly about warming them up first with hot water. It keeps the cooler from sucking the heat out of the meat, a big step most people forget to do. It works the other way too, if you want max time in the yeti for cold temps you need to cool it down first with some sacrificial ice, I like to do that the night before whenever possible.
I have a party stacker and I feel it is adequate for transport or a shorter rest. I've been looking at companies with Rotomold cases like the Yeti you had in this video and feel like some of the cheaper companies should have these things out already at a more reasonable price as I think a 65 is needed for a larger packer brisket to rest it without folding it up. Maybe a company like yeti could sell a 35ish qt (like the partystacker) with the footprint of the larger coolers specifically for resting backyard BBQ. As I imagine most know a well rested brisket is an amazing brisket. I like to rest mine for a minimum of 8 hours and want to step up my game plus not using an oven in the summer would be a plus…
Thank you so much for making this video!