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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-30-2017, 08:39 AM   #1
Mark In The Pit
Knows what a fatty is.
 
Join Date: 07-13-17
Location: York, PA
Default Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

https://youtu.be/w-W2ugNd7Z0

Reverse Sous Vide Pulled Pork

This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my meats cooked at traditional temperatures. Not lower pasteurized temps.

Ingredients:
Pork Butt
Mustard
Byron's Butt Rub


Method:
1) Smoke the pork butt as usual for until you reach desired smoke / color.
2) Sous vide for 24 hours @ 165°F (what I recommend).
3) Just pull it and eat it, torching is just kind of weird. If I really needed to add some more color I would toss it back on the smoker for another hour or so.


What I did via trial and error was follow instructions and sous vide @ 145°F for 24 hours. I could not handle the texture. Thinking back on the experience I think I can better describe the texture of the pork to be kind of like if canned tuna wasn't dry and hard. To try and salvage the pork I sous vided again for another 24 hours @ 165°F. That produced a more traditional pulled pork in both appearance and texture.
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Old 10-30-2017, 12:28 PM   #2
airedale
is one Smokin' Farker
 
Join Date: 10-19-15
Location: City, MN
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Try it in an Instant Pot. Takes about an hour and produces credible (though smokeless) pulled pork.

One of these days I'm going to try a combination of Instant Pot and a few hours in my smoker.
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Old 10-30-2017, 12:36 PM   #3
EdF
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Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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Here's what I did last time:

Update 6/10/17, 2 picnics: 165 for 18, chilled, on the KBQ at 245 for 2 hours to hit 170. Low smoke setting. Decent if not meteorite bark, but that was expected trading off with the IT.

Came out nice!

I have done it in the opposite order, and that wasn't bad either:

Smoked 3 hours + 18 hours sous vide at 176F yielded 53% (SV& BGE hybrid method), boneless.

I made a comment that it could have gone lower and longer in the SV to be more moist, so I must have figured it was a bit dry.
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Old 10-30-2017, 12:49 PM   #4
PotBelly
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Join Date: 05-17-13
Location: Southern Nevada
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Interesting test. I’ve sous vide’d a bunch of chicken but never pork butt. I’m gonna have to try it.
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Old 10-30-2017, 01:15 PM   #5
Mark In The Pit
Knows what a fatty is.
 
Join Date: 07-13-17
Location: York, PA
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EdF thanks for the input. Airedale, havent heard of Instapot, gonna have to check that out. PotBelly, how's your chicken coming out? I'm having a beck of a time with it. Even tried making fried chicken with it but man it's jus so weird chewing. Tried it at just about everything between 155 ~ 165 usually around 2 hours.
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Old 10-31-2017, 03:30 PM   #6
BillN
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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Appreciate the video, keep in mind that cuts of meat with high levels of connective tissue need not only time but temp.
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Old 11-01-2017, 09:41 PM   #7
cschaaf
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Join Date: 08-06-15
Location: South GA
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145 is the SV temp if you want to slice the pork. 165 for pulled pork

I've done SV pulled pork using Kenji's method:
Put on about half of your rub
Drop in the SV bath @165 for 18-24 hours
Remove from the bag, pat dry, and add the other half of the rub
Put on the smoker @ ~300 for about 90 minutes to set the bark

Comes out really good.
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