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  • BourBonQ
    Club Member
    • Oct 2017
    • 842
    • Lowcountry of South Carolina
    • Pit Barrel Cooker
      Blaze 32" Gasser with Sear Station and Rotisserie
      Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
      Camp Chef Explorer 60EX with Grill Box and Griddle
      Thermoworks Thermapen Mk4
      Maverick ET-733 2-Probe Wireless Thermometer
      Thermopro TP20 2-Probe Wireless Thermometer
      Anova 900W Sous Vide Immersion Circulator
      Selection of Grandma's Antique Cast Iron Cookware
      Bayou Classic Stainless Steel Oyster/Turkey Cooker
      Weber Standard Size Chimney Starter
      Foodsaver Vac Sealer

    SVQ Butt

    Who says you can't get a nice smoke ring with SVQ...?

    SV: nekkid @ 158x24, chilled in ice bath and refrigerated for 2 days.
    Q: Dried off and rubbed with Killer Hogs, into the PBC for bark, using hickory and cherry, pulled at internal temp of ~150.

    Added a very small amount of the purge back into the final pulled product.

    Excellent tenderness without being mushy, and very juicy without being greasy.

    This is now my go-to method for football tailgating (Lord, please bring back football this fall ), eliminates time and temp guesswork, no matter what size the shoulder is. Works great for ribs too, and can finish everything at the same time.


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  • ScottyC13
    Club Member
    • Jul 2019
    • 564
    • Boston Area
    • Name: Scott, Chemical Engineer

      Equipment:
      Weber Genesis
      Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
      Thermoworks Smoke (2)
      Thermoworks Thermapen (2)
      Thermoworks IR (1)
      Maverick IR (1)
      Penzey's Spice rack with loads of spices

      Hobbies:
      Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

      Want to get into BBQ and Smoking.

    #2
    Thanks for posting. I want to try this method as a backup when I can’t be around all day to do it.

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 9749
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #3
      Cain't see thing one wrong with alla that porcine goodness...looks like great food to me, nice job, Brother!!!

      Comment

      • Hulagn1971
        Charter Member
        • Dec 2014
        • 1038
        • NC, The Triad
        • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

        #4
        That looks really good. How long did it take on the smoker to get to the temp you wanted?

        Comment


        • BourBonQ
          BourBonQ commented
          Editing a comment
          Hulagn1971 I didn't officially time it, but from fridge to ~150F was less than 3 hrs. Might have been closer to 2.
      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1558
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #5
        Slick slick and looks tasty too!

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5254
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #6
          Nice job. Smoking pork butts is so much fun that I hate to cut it short with sous vide. But you make a great point about having the PB ready on time when company is coming. SVQ eliminates the ETA uncertainty so it fills a niche. I'm going to give your method a try. Thanks for posting.

          Kathryn

          Comment

          • Catmandu
            Club Member
            • Mar 2016
            • 194
            • Everett, WA
            • I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.

              I'm on a mission to visit every brewery in WA!

            #7
            Do I understand this process correctly? Put into the SV at 158 degrees for 24 hours, then cooled for a couple days, then into the PBC to bring it up to (only) 150 degrees? Interesting that it pulled like it was cooked to 200+. How do you collect any purge when cooking in the PBC?

            Interesting process which I might have to try.

            Comment


            • fzxdoc
              fzxdoc commented
              Editing a comment
              After you take it out of the sous vide bath, make sure you flash chill in a 50/50 ice/water bath until it's cold enough to put into the fridge. It's a good food safety practice to adopt. Recommended by Douglas Baldwin, the food safety/sous vide guru.

              Kathryn
              Last edited by fzxdoc; April 11, 2020, 11:16 AM.

            • BourBonQ
              BourBonQ commented
              Editing a comment
              Catmandu , both pkadare and fzxdoc nailed it. Immediately following 'SV' the bagged meat is 'shocked' in an ice water bath to rapidly cool below the danger zone. You can then finish on your own time frame. The purge is the liquid in the bag after the SV step. The butt is 100% cooked and pullable after the SV, but it still needs the 'Q' step to add the bark and smoke, whether that is by grill or smoker.

              Many thanks to Potkettleblack for time and temp guidance.

            • rickgregory
              rickgregory commented
              Editing a comment
              If I don't have ice water I submerge in a large bowl of cold water and let more cold water run over it. Works, at least in the winter when the tap water is cold anyway.
              Last edited by rickgregory; April 12, 2020, 01:17 PM.
          • Smoking77
            Club Member
            • Mar 2017
            • 318
            • Los Angeles

            #8
            BourBonQ Looks great! I was going to try doing an SVQ pork butt next weekend. Question: did you dry brine the pork before you put it in the bath, or just after you took it out?

            Would you do anything else different next time?

            Comment


            • BourBonQ
              BourBonQ commented
              Editing a comment
              Smoking77 Not sure it matters as much with SV, at least for pulled pork. The purge ends up really salty if you plan to use it for anything. I almost never preseason anything I SV these days, except maybe some veggies.

            • Smoking77
              Smoking77 commented
              Editing a comment
              Last question BourBonQ, did you pull it from your smoker at 150 IT because that's when the bark set, or would it have dried out above 150?

            • BourBonQ
              BourBonQ commented
              Editing a comment
              Bark and serving temp, being careful not to go past the temp it was SV'd.
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1979
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
              Disqus: Le Chef - (something something something) - it changes

            #9
            Add back all of the purge. Don’t even need to process it for clarity for pulled pork. Makes it very moist and delicious.

            Comment

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            Meat-Up in Memphis 2021

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