SVQ Butt

[SheilaAnn]

So I went 148F for 24 hours. Chilled and hit the grill until internal was 155F. Probe tender. It ended up being between slicing and pulled. We liked the texture. Pics are in the Show Us thread.

[BourBonQ]

SheilaAnn , I've never done one at that temp, but Anova does recommend 145x18 for "sliceable" texture. You may get closer to the "shred/pull" consistency by going 148x36. Try it and let us know!

[SheilaAnn]

BourBonQ I have a small shoulder roast (under 2#) and am going to try this. Do you think I could go 148F for 36 hours?

[Polarbear777]

Also a safety thing to chill it before putting it in the fridge or it warms up everything else in there...

[Potkettleblack]

Be very judicious with the liquid smoke in the bag. A little goes a loooooong way.

[BourBonQ]

TexasDave I use a PBC barrel and try to dial it in under 250, add a couple more wood chunks than normal, and start with the previously SV'd meat as cold as possible.

[TexasDave]

@BourBonQ Did this and loved it. Thanks for sharing this!!

I would like to get a bit more smoke on it. Anyone try liquid smoke in the SV? Not keen on smoking before SV.

[Potkettleblack]

@tRidiot: Time in the zone is time in the zone. 150 is above the zone, so no problem. It's the time between say 40*F and ~120*F that poses the most danger. Below 40, most bacteria go inactive, and over 120, they start dying. Between 70 and 90, most bacteria are super happy, so you really want to transit that temp range in a hurry.

https://sousvideresources.com/2016/07/21/shock-treatment-is-safe/

[DogFaced PonySoldier]

I'm curious why you think it should be 'rapidly' chilled for safety when it's been over 150ºF for 24 hours in the bath?

[tmelosi]

I've cooked butts like this before and they turned out great. I also started with a frozen butt that I had previously vacuum sealed.

[TexasDave]

Giving this a go - very excited as this could make doing "large cooks" (multiple butts and briskets) much easier and less stressful!

[Potkettleblack]

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

[BourBonQ]

Bark and serving temp, being careful not to go past the temp it was SV'd.

[Smoking77]

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]

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.