Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

Mark In The Pit · 10-30-2017, 08:39 AM

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.

airedale · 10-30-2017, 12:28 PM

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.

EdF · 10-30-2017, 12:36 PM

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.

PotBelly · 10-30-2017, 12:49 PM

Interesting test. I’ve sous vide’d a bunch of chicken but never pork butt. I’m gonna have to try it.

Mark In The Pit · 10-30-2017, 01:15 PM

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.

BillN · 10-31-2017, 03:30 PM

Appreciate the video, keep in mind that cuts of meat with high levels of connective tissue need not only time but temp.

cschaaf · 11-01-2017, 09:41 PM

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.

10-30-2017, 08:39 AM	#1
Mark In The Pit Knows what a fatty is. Join Date: 07-13-17 Location: York, PA	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. __________________ Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker

10-30-2017, 12:36 PM	#3
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	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. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

10-30-2017, 01:15 PM	#5
Mark In The Pit Knows what a fatty is. Join Date: 07-13-17 Location: York, PA	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. __________________ Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker

10-31-2017, 03:30 PM	#6
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Appreciate the video, keep in mind that cuts of meat with high levels of connective tissue need not only time but temp. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

10-30-2017, 12:28 PM	#2
airedale is one Smokin' Farker Join Date: 10-19-15 Location: City, MN	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.

10-30-2017, 12:49 PM	#4
PotBelly Got Wood. Join Date: 05-17-13 Location: Southern Nevada	Interesting test. I’ve sous vide’d a bunch of chicken but never pork butt. I’m gonna have to try it.

11-01-2017, 09:41 PM	#7
cschaaf Found some matches. Join Date: 08-06-15 Location: South GA	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.