Butt On Smoker, Pulled Next Day After Sous Vide Warm Up
Has anyone done this?
I'm planning on smoking a Butt then hold it whole in the fridge vac sealed. The next day, warm it up sous vide, then pull it.
Thoughts please
Thanks!
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Yep! Well, not SV reheat but oven, wrapped tight in foil. Principal is the same. No need to chill it though. You can hold it overnight 140+ whether in SV or a cooler, transfer it to your oven to recharge if you have to, and pull the next day that way. Or Sv to reheat, or oven to reheat. There are options.
If it’s just overnight, I probably wouldn’t even bother with the chilling/fridging. Just go from smoker to SV and hold overnight. by the time you chill it and then reheat it to serving/pulling temps, there is only going to be a few hours difference compared to just dropping right into the SV.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I would tend to pull the pork while the butt is still warm the day I smoked it, then put in the fridge, and use the SV to reheat the already pulled pork the next day. It will reheat quicker than trying to spend 3-4 hours to get the core of a fully cooled butt back up to pulling temperatures, AND your bark will be better. That reheat of a full butt in SV will soften any bark you developed tremendously.
Same.....I smoke it....pull it...seal it.....sous vide at any temp above 140 and below the final cook temp for a few hours....rule of thumb is 1hr per thickness of the protein in the bag.
Thanks everyone!
I'm bringing this over to a neighbor on Thursday night and I don't want to do an overnite smoke since it's going to be in the 30's here tomorrow night.
I think I'll go with jfmorris suggestion and sv the portion I'm bringing Thursday afternoon.
Thanks again
Your plan will work, but I’d do the same thing Jim recommended…pull after it rests, then vac seal in smaller quantities. Reheat and only open what you need.
This is what I do to have a constant supply of ready to eat barbecue. Because I don’t have time to babysit my stickburner I’ll do a big smoke day every few months. I’ll load my cooker up with a brisket or two and 2-4 shoulders. Do normal rests, slice the brisket, and pull all the pork. Then vac seal it all in serving size bags (typically 1lb each) and toss it into the deep freeze. When we want barbecue I just toss a bag or two in the sous vide to reheat and we’re good to go!
Last edited by Santamarina; October 22, 2024, 04:11 PM.
My approach too, albeit not with a stick burner But my lovely bride has made clear her expectation that we always have vac-sealed pulled pork, at a minimum, on hand at all times... Reheating via SV comes out SO well. Game changing for us for sure.
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