Sou Vide pork butt

[Thunder77]

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.

[NukeGuy]

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.

[BillinStL]

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.

[NukeGuy]

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?