Hadn't done this in a while but somewhat asked me to do it.
9lb. Pork butt, 4 hours cherry wood smoke on the kettle, and putting in Sous vide 14 hours more hours @ 160.
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Looks interesting! Following along....
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Thanks, sir. Final pics....turned out grate!!! Cuts down on active cooking while getting the full 3 hours of smoke
I would consider putting back on for an hour of smoke to harden/dry the bark a bit. Flavor and tenderness AMAZING.
4 hour on kettle at 200-275. Sous Vide 10 hours at 165 and then 4 hours at 140. Delicious.
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Thanks for the details on your results. One of my favorite parts of a good ole pulled pork sandwich is the borderline crispy bark with all those good seasonings married to the natural juices from the roast - also my first worry when I read about this method was losing the bark. Always fun to try new things though and improve our methods.
Cheers!
Agreed Greg, the bark is something to attend to. Coming out of the Sous Vide there is no crunchiness. I thought about putting back on the kettle to firm/crunch it up after Sous Vide but didn't do that Saturday. I'll let you know next time (soon). I may do a 2 hour 225 smoke, 12 hour Sous Vide @155 and finish with 2 hours @ 275 on kettle for the bark. More to follow.
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