“Reverse Sous Vide”

[Gringo]

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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[bamakettles]

Looks interesting!  Following along....


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[Gringo]

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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[bamakettles]

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!

[Gringo]

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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