SVQ pork butt

[ecully]

I have a frozen pork butt (half) that I'm planning on eating in a couple days. The last time I did a butt SVQ (24 hours @165) it came out very tender and juicy, but I missed the bark from 100% smoking for 20 hours (I had smoked it for ~2 hours to bring it to serving temp). I'm thinking of changing the times, upping the smoker time significantly. The idea is to get the tenderness of the SV with the bark of the smoking. My initial thought is to go 12 hours SV and then chill. I would then rub it and put it on the smoker. Sooo -- the question is, to what temp should I smoke it. I'm thinking 195 - 203. Or I could skip the chill, let it cool a bit whilst dusting it Memphis-style, and then go to the smoker. Any thoughts?

[Donw]

This post might help

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/829150-svq-butt#post829150

[ecully]

Thanks for the reply. This is actually pretty close to what I have done although I only smoked to 135 on a pellet. BourBonQ went to ~150, so perhaps that extra 15 degrees produces a better bark.

[bbqLuv]

Donw you done did good--repost of SVQ Butt post.

Our instant pot has an SV setting. Think of the pellets/$$ saved. 
How about SV rib roast, strip steaks, etc? 

[Oak Smoke]

Is the SVQ step something you feel you need to do? Just putting a pork butt on the smoker at 275F until it’s 185 F IT then wrap in foil to 205 IT will give you a melt in your mouth butt with great moisture and flavor. Save the liquid you get from the foil wrap to add back to the meat, it gives it more great flavor.

[DaveD]

Came here to make a similar comment. It's not often a pork butt smoked in the usual way doesn't turn out super tender. Takes time, but so does the SVQ. 'Twere me, I'd stick to the smoker.

[ecully]

I feel strongly both ways...

[ecully]

I really do feel strongly both ways: I like the tenderness of the SV (I also add the purge back in) and the bark of the smoked. I have just SV'd two half butts (they were previously bagged and are very different thicknesses) for 14 hours at 165. They are both chilling now. I plan on smoking them both tomorrow to ~150, but will use the push test to make sure.

I appreciate your help guys -- happy holidays and cooking to all y'all.

[ecully]

So we had the pulled pork tonight. I SV'd it for 14 hours at 165 and then chilled it. Today I seasoned the two butts with a couple of rubs and threw them on the smoker @275 for ~4.5 hours till they hit 203 degrees. I have to say -- best pulled pork I've ever had. Really tender and juicy -- even without adding the purge from the SV bags -- and great bark.

My thought was that at 14 hours in the SV, it is not fully cooked (I would normally go 24 hours). 203 is what I would normally do in the smoker-only cook, but it takes ~20 hours, give or take. It is a bit more complicated, but time-wise ends up being close.



For me, this is the way...