Sous Vide and Bark 2

[bbqLuv]

Trust but verify

I am having too much with copilot AI

Copilot AI responded to Sous vide Pork Butt and BBQ for the bark

Using the sous vide method to cook pork butt and then finishing it on the BBQ for a beautiful bark is a fantastic way to achieve tender, flavorful meat with that classic BBQ crust. Here’s how you can do it: Ingredients

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

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. Prepare the Grill:
   • Preheat your grill to high heat (around 450-500°F / 232-260°C).
   • Brush the grill grates with a bit of olive oil to prevent sticking.
5. BBQ for the Bark:
   • Place the chilled pork butt on the hot grill.
   • Sear all sides to develop a nice bark, basting with BBQ sauce if desired. This process should take about 10-15 minutes, turning frequently to ensure even charring.
6. Rest and Serve:
   • Once a beautiful bark has formed, remove the pork butt from the grill and let it rest for about 10-15 minutes.
   • Shred or slice the pork and serve with additional BBQ sauce if you like.

Enjoy your tender, smoky pork butt with a delicious bark!

[dubob]

I am NOT an expert on Sous Vide cooking, but I do sous vide a lot of pork steaks (and chicken) and reverse sear them. Over the 3 years I have been doing this, I have always set the water temp at 145*F because early on I discovered that the meat (pork & chicken) is moister than meat cooked at 165*F. I also go for the full 24 hours. That length of time at 145 will absolutely kill any bacteria that might be in the meat. Other than that, it looks to me that you are on the right path for success. Best of luck to you.

[bbqLuv]

Thank you. I have only done sous vide a few times.
I am starting to like the final product.
I have another 3-bone rib roast I am planning to cut into strip steaks to sous vide and reverse sear.

Is there a "Sous Vide" channel or web site you recommend?

[klflowers]

I use Serious Eats a lot. For pulling they recommend as 165 for 24 hours; for slicing 145 for 24 hours. I haven’t done a pork butt, but I do my steaks at 128 for an hour and a half (or 2 hours from frozen) and pork chops at 142 for a couple of hours. And I always sear them over coals or in CI.

https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe

[bbqLuv]

Thank you so much
The plan is to slice rib roast into strip steaks, then sous vide and reverse sear.
I am thinking of either pan fry or Traeger at 500*F. I have yet to get a cast iron griddle for my pellet grill.

[klflowers]

bbqLuv you are welcome. I use serious eats pretty much exclusively for sous vide. When I sear using pans (I have used SS and carbon steel as well as CI), I do it on the stove with some avocado oil. Open the windows and run the ceiling fan cause it gets smokey and the smoke alarm goes off. I haven't tried it on the chimp