Well the meat is now in the fridge with the purge stored separately. One butt fell apart into two to three chunks as I was taking it out of the bath so I guess I have to cook that on my bbq tray tomorrow. I am going to aim for about 2.5 hours at 275 and add the smaller bits towards the end. It is all being shredded so I guess it doesn’t matter how many pieces we end up with beforehand.
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Success! Everyone raved about the pulled pork and said the Carolina gold was amazing. Thanks for all the advice guys.Attached FilesComment
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Took final temps to 160-170 with no issues and poured in purge with no issues either.Comment
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I will say the chafing dishes from webresturant were utter crap and they were too late for the picnic so I had to buy new ones locally. However, the heating pad and the Cambro bag were top notch as was the Rubbermaid container.Last edited by STEbbq; August 22, 2021, 08:02 PM.Comment
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It's so nice to hear that all turned out so well, STEbbq . So did you do the last Q part at your workplace or on your home smoker?
Using the purge makes a huge difference in amping up the flavor. Sometimes when I smoke chuck roasts for pulled beef, I'll SVQ one of them and do the others all on the smoker just so I can have the purge to add to the drippings and mix everything in with the meat. Best of both worlds that way.
Congrats on a job well done. Wasn't it a lot of fun, trying a new technique and everything coming out so nicely?
KathrynComment
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fzxdoc It was super fun. Very straightforward and delivered outstanding pulled pork. I wish my family liked it so I could make it more, as pulling it apart is so fun it must be criminal. Everyone at the picnic except for one guy who made brisket (it was gone before I got there) generally bought stuff at the store, so the pulled pork was definitely the star.
I was wondering about the purge, and I gave it a taste before pouring it in, and it was just juices versus salty, so in it went (only needed about half to give the meat a nice coating). I did need to ramp up the temps to 375 to get the meat to 160 before driving over, so started off at 250, and kept upping it over the course of three hours. I ended up 45 minutes later (45 minute drive turned into 1.5 hours due to traffic/me lost), but meat was still perfect and hot.
That is a really good idea on the beef chuck so I'll have to remember that for next time.
Everything with the Joule is so easy, it makes you look like a rock star.Comment
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STEbbq Excellent work my man. I’ve got a brisket ready to SVQ over Labor Day weekend. I know what you mean about the family not liking pulled pork or brisket. My solution is to 1) satisfy yourself and 2) freeze the rest for another day !!Comment
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I console myself with the fact that my daughter requested my pastrami for her birthday. No higher honor right? And maybe now I should do QVQ pastrami? I think I should. Do the flat the usual way and the point QVQ…Last edited by STEbbq; August 24, 2021, 09:43 AM.
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Congratulations on a successful venture STEbbq . Happy to read that everything turned out so well.Comment
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STEbbq Here's an A Bar N Ranch American Wagyu brisket I busted up into point and flat. Did the point as QVQ.....
...and did that flat as pastrami. Just tell your family there is plenty to go around. On the point you can serve them burnt ends, make brisket spaghetti, do baked potatoes, make brisket enchiladas or the ever popular brisket tacos.
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STEbbq First, thanks for the great story/adventure! I’m inspired to QVQ for my next brisket or pork shoulder.
l’ve used Foodsavers for years, and so far have never had one malfunction. The current Costco one is fine, although I never have used the marinade function. (Gimmick?) Just don’t buy one that auto-detects bags you insert. You want one of the clamshell models that allow you to adjust and straighten the bag opening on the sealing bar & vacuum drip tray.
My question for you & fzxdoc & @Potkettleblack is regarding the purge: Do you microwave and filter this purge to remove the albumin and other coagulable proteins?
Thanks,
DanielLast edited by Dr. Pepper; August 25, 2021, 12:30 PM.Comment
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Why would the purge be treated differently for pork than beef? (Maybe it's a Kosher or Halal thing? 😬) -
There's really no reason not to process pork purge the same as beef purge. I find that there aren't very many things that call for pork stock, so I don't think it's really the same level of culinary gold that beef stock is. With SVQ for pulled pork, I just add the unfiltered jus back to the pulled product. Beef stock and broth are more commonly used, so there's more reason to clarify it.
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Thanks for talking us along! 
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