Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

SVQ Butt

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

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

    Leave a comment:


  • BourBonQ
    commented on 's reply
    Bark and serving temp, being careful not to go past the temp it was SV'd.

  • Smoking77
    commented on 's reply
    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?

  • rickgregory
    commented on 's reply
    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.

  • BourBonQ
    commented on 's reply
    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
    commented on 's reply
    BourBonQ I wonder if it matters when you put the salt on, whether it's before or after the bath. Meaning, does salt dissolve "better" in raw meat, or is it all the same?

  • BourBonQ
    commented on 's reply
    Smoking77 your question reminded me that I seasoned it with Killer Hogs rub right after the ice bath and it sat in the fridge 2 days before hitting the PBC, not just before smoking as my original post might have implied. Would be interested to see if any difference with a pre-SV dry brine, but it turned out great this way. No stall, no wrapping, no timing guesswork, and a great final product.

  • Smoking77
    replied
    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?

    Leave a comment:


  • BourBonQ
    commented on 's reply
    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.

  • fzxdoc
    commented on 's reply
    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.

  • pkadare
    commented on 's reply
    With SV, temp is doneness and time is tenderness. 24 hours at 158 is more than long enough to be able to pull it. The purge is a reference to what collects in the bag during the SV and has nothing to do with the Q part of SVQ.

  • Catmandu
    replied
    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.

    Leave a comment:


  • fzxdoc
    replied
    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

    Leave a comment:


  • Sweaty Paul
    replied
    Slick slick and looks tasty too!

    Leave a comment:


  • BourBonQ
    commented on 's reply
    Hulagn1971 I didn't officially time it, but from fridge to ~150F was less than 3 hrs. Might have been closer to 2.

Announcement

Collapse

Meat-Up in Memphis 2021

Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order