Sous Vide and Bark

[bbqLuv]

After reading the post, SVQ Butt - Pitmaster Club reposted by Donw, I decided to look into it a little further.
So I quarried AI Copilot: Sous vide Pork Butt and smoke/pellet grill for the bark

The response seems accurate.

Combining sous vide with smoking on a pellet grill is an excellent way to achieve a perfectly tender pork butt with a delicious, smoky bark. Here's how you can do it:

Ingredients

• 1 pork butt (about 4-6 lbs)
• Your favorite dry rub
• Olive oil
• BBQ sauce (optional)

Instructions

1. Prepare the Pork Butt:
   • Trim any excess fat from the pork butt.
   • Generously apply your favorite dry rub all over the pork butt.
2. Sous Vide the Pork Butt:
   • Place the seasoned pork butt into a vacuum-seal bag and seal it.
   • Fill your sous vide container with water and set the temperature to 165°F (74°C).
   • Submerge the bagged pork butt in the water bath and cook for 18-24 hours. This long, slow cooking process will make the pork incredibly tender.
3. Chill the Pork Butt:
   • After cooking, remove the pork butt from the sous vide bath and the vacuum bag.
   • Let it cool slightly, then refrigerate for at least an hour or until completely chilled. This step makes it easier to handle when finishing on the grill.
4. Preheat the Pellet Grill:
   • Preheat your pellet grill to 275°F (135°C). Fill the hopper with your choice of wood pellets (hickory, apple, or cherry are great choices for pork).
5. Smoke for the Bark:
   • Place the chilled pork butt on the grill.
   • Smoke for about 2-3 hours until the pork reaches an internal temperature of 195°F (90°C) and a nice bark has formed. You can baste with BBQ sauce during the last 30 minutes if desired.
6. Rest and Serve:
   • Remove the pork butt from the grill and let it rest for about 15-20 minutes.
   • Shred or slice the pork and serve with additional BBQ sauce if you like.

This method gives you the best of both worlds: the tender, juicy meat from sous vide and the flavorful, smoky bark from the pellet grill. Enjoy your deliciously smoked pork butt!

[smokenoob]

OK, who is gonna try it first? Too late for me, my butt is already on.

[Jerod Broussard]

AI don't know bark.

[smokenoob]

Is AI related to Jack?

[bmillin]

Seems odd to take it back to 195, if the SV has indeed made it tender. I just got some $1.99 butts, might try SV first as described, check tenderness then smoke for bark. Test again around the stall & so on, or take it off if bark is set and it probes tender.

Seems like you cook to slice or cook to shred, not both. Also, how did they get to 195 in 2 to 3 hours?

This recipe sounds like a hodgepodge of methods found on the internet but not tested.

[Jerod Broussard]

Your last sentence sums up what AI really is.

[WI Bubba]

I have done the SVQ pork butt before, but I swapped the letters around some and went the QSV route. I did lose the texture of the bark, but the flavor and tenderness were spot on.

[Polarbear777]

I would never cook it that way.

SV at 132F for 72 hours. Chill in ice bath.

cook at 250-300F until IT is ~132F. And good bark on the outside.

why SV if you are going to take it to a high temperature and lose all advantage?