I have a couple of questions for those who have experience with making pulled pork and using a sous vide along with a smoker.
If you’ve smoked both before and after the sous vide cook, which tasted better? I know Meathead has taught us that smoke adheres to cold meat better, but if anyone has experimented with both methods, please share your results.
My other question is more about meat science. If I smoked a (raw) pork butt for a couple of hours, could I then vacuum seal it and refrigerate it for a day or 2 before the sous vide?
If you’ve smoked both before and after the sous vide cook, which tasted better? I know Meathead has taught us that smoke adheres to cold meat better, but if anyone has experimented with both methods, please share your results.
My other question is more about meat science. If I smoked a (raw) pork butt for a couple of hours, could I then vacuum seal it and refrigerate it for a day or 2 before the sous vide?
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