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Sou Vide pork butt

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    Sou Vide pork butt

    Did part of a bone in butt (cut off a few pounds for sausage) in sous vide cooked. Rubbed up with Bad Byron's Butt Rub then 165F for 24 hours. Fall apart tender. Great, eh?

    Well not great. I want some smoky crispy bits. Should I hit it with a torch or what? Click image for larger version

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    #2
    Did you do any pre or post smoking to help build some crust? I have sous vide a lot of different meats and it always needs some sort of searing or smoking (depending on the cut of meat) to seal the deal.

    I have seen posts where some people like pre-smoking before the sous vide which may enhance the smoky flavor more than post-smoking (and I have tried this with good success) ... but for some crispy bits as part of the texture, I would think doing a post smoking should build the crust to achieve the result you are looking for.
    Last edited by BillinStL; January 20, 2021, 02:01 PM.

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      #3
      It's in the smoker now. Torch gets some crispy bits. After smoking tube stops I'll torch it again. (loosing too much smoke while torching)

      May sear pre cook next time.

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        #4
        I do my pork butt 155 degrees for 12 hours. Then I fire up the Primo Junior And smoke it do get some bark and flavor. The only way I do my pork butt.

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